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I like to slice them up, throw a few dashes of hot sauce over and top with some minced green onions. Mashing them up with a bit of mustard is tasty, too.
Egg salad doesn't have to be done with mayo, you could whisk up an oil and vinegar based dressing (if you can, with limited kitchen access and all), seasoned to taste.
When I really want a hard boiled egg, though, I'm super content to just eat it plain with a few generous scrinches of salt...yum
How about a dip? Get the hard yolk out and mash with with a fork. Add salt and pepper with some nutmeg. Some whipped cream and fold in some soft cheese. Add some parsley or chives. Either fill up the empty whites or use celery sticks. Yummy
I've never liked egg salad with mayo. Even as a kid, I would have my mom make it with butter, which is how I make it to this day. Mmmmm, butter! I mash up the egg, add at least as much butter as is necessary to hold the egg together (often more butter than that), and salt and pepper to taste. I've also added relish, but I love the simple goodness of butter, boiled egg, salt, and pepper.
Deviled eggs are also really good. We never made those with mayo, either. We would use CREAM CHEESE. So, 8 eggs, 2 tbs relish, 1/4 tsp salt, 8 oz cream cheese, 1/2 tsp mustard, dash of pepper. You cut the eggs in half, pop out the yokes, mash the yokes with mustard, cream cheese (much easier if cream cheese is room temp), salt, pepper and relish. We then piped (with a pastry/frosting piping bag) the yoke mixture into the egg whites. You could also just scope the mixture in, rather than piping it, but it's prettier piping it. It's absolutely delicious, and great for parties .