I recently had weekend guests and made scrambled eggs for breakfasts as this was easiest to serve. Judging how many eggs to crack was a challenge and one morning I had leftovers. I don't throw out good food. So in the fridge they went. After company was gone I found these leftover scrambled eggs, whatever do you do with that? Now it is the way I will always make egg salad. No peeling of hard boiled eggs, no chopping and no bites of egg whites. Just tender bites of egg along with mayonnaise, onion, celery and whatever else you put in with your egg salad. Green olives are a wonderful addition. Hint on scrambling eggs. Add some milk (or water if dairy free) before stick blending to make tender instead of rubbery scrambled eggs.