egg salad - makes 1 quart, 10-12 sandwiches
prep time: ~25 minutes, 11 minutes will be available for other tasks

need:
- 1 dozen large eggs
- vinegar
- salt
- helmans heavy mayonnaise (not miracle whip)
- quart bowl
- sealable quart container (ziploc quart squares work well)
- medium pot

REMOVE EGGS FROM FRIDGE AND ALLOW TO WARM UP
or many will split when they hit the boiling water
(place them in a pot of hot tap water for a few minutes)

fill pot with 2.5" hot water (bottom of lower rivets)
DO NOT ADD EGGS YET
heat pot on high until it starts to boil (~10 min)
turn heat down to 1/2 to maintain slow boil
carefully place all eggs in pot
start 11 minute timer

(you have ~10 minutes free now to do other tasks)

remove from heat when timer sounds
switch out hot water for cold water, let sit for 15 sec, and switch out for cold again

use teaspoon to peel eggs, returning them to pot as peeled.

wash eggs in tap to remove any lingering bits of shell, transferring into quart bowl
wash out pot and move eggs back into pot

use a small fork to shred six eggs into quart bowl

add 1/16 cup (2 coffee scoops) vinegar, three shakes salt,
and 1 heaping tablespoon mayo into quart bowl and mix  DO NOT GO OVERBOARD ON MAYO
add additional ingredients to taste now (pickles, onion, paprika, pepper, mustard)
mix thoroughly, adding additional mayo as needed for preferred consistency
dump finished egg salad into quart container
rinse quart bowl

repeat with remaining six eggs
leave mix in fridge with lid off to dehydrate if needed