My husband asked for an Egg Salad sandwich for lunch today. This is the way that my mother and her mother made egg salad. I have often seen people add "ripe" or black olives to egg salad, but my family likes the saltiness and a hint of sour that the green olives add.
Place eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice and water until they're cooled completely.
Peel the cooled eggs and grate them on the large side of a box grater.
Mix together mayonnaise and mustard; combine with the eggs.
Add salt and pepper to taste.
Refrigerate for at least an hour to allow the flavors to combine.