Your friend’s way is what I do–the shells peel perfectly for any size egg. I’ve tried multiple instructions, often with dreadful results, and after frustration and even tears, this is the only way I recommend boiling eggs. I read somewhere that the shock of hitting the boiling water frees the membrane from the shell, and it appears to be the case. Gentle is key. I put an egg in a large spoon or small strainer and gently lower it into the hard boiling water. I turn down the heat after it returns to boil as a continued hard boil may crack the eggs.

My go-to egg salad recipe is dryer than this–1/2 T mayo and 1/2 tsp dijon mustard per egg. I also like using capers and caper juice, but dill pickle and juice is often what’s in my fridge and is delicious, too. Olives, either green or kalamata (although not the kalamata juice as it will discolor the salad), are another nice variation. One reason to continue using full fat mayo is the fact that vitamin A is fat soluble–use fat free mayo or yogurt and you won’t capture its benefits.

makes it really sweet would probably be better if you used 1/2 mayo and 1/2 miracle whip.

Exactly how I do my eggs too! Comes out perfect everytime. Pasta too

If you don’t mind that sweet flavor in your egg salad then that’s fine! Just be aware that it will taste a bit different that the original version.

My eggs cooked just fine with this method. I wonder if maybe your water didn’t get hot enough? It needs to come up to a full boil, and then you put a lid on to trap the heat inside.