I have some picky eaters (HUSBAND) who won't eat mayonaisse, so I had to improvise my egg salad recipe. Here's what I did: 12 eggs hard boiled I took out 7 of the yolks and blended them up in a bowl with italian dressing and a little olive oil instead of mayo. I mixed paprika and a tiny pinch of sugar, salt, pepper into the yolk to make the egg salad sauce, and then smashed the rest of the eggs with chopped celery and cucumbers. Then I served it in toast cups! I just peel the crust off quarter-slices of bread and press them into a lightly buttered muffin tin and brush with melted butter very lightly, then toast in the oven. For the kids, I topped it with more paprika, and for me and my husband, I topped it with cayenne pepper. I got everyone in the house to eat egg salad! It's one of my favorites but no one in this house will eat the regular egg salad like my mother made. I'm so happy I managed to come up with a slight twist on this old fave!