Nothing could be simpler—or more satisfying—than a fresh, creamy egg salad. Hard-boiled eggs and mayo (which is also eggs) have a crazy good synergy. Just remember to “toss” this “salad” lightly; it tastes better if it’s not compressed. And keep in mind that seasoning egg salad is tricky business; what seems like too much salt right after you’ve made egg salad somehow turns into too little salt after the salad has spent a night in the refrigerator.