The first time I ate egg salad was surprisingly late in life, when I was 16 or 17. The memory wouldn't be noteworthy except that it was so exceptionally un-noteworthy. All I recall is that a glob of yellowish gray mush devoid of any flavor, or even salt and pepper, sat in front of me. So this is it, I thought. Years later, I've become obsessed with the versatility of salads like this — egg salad, tuna salad and the like. But really, how can something so good be so bad so often?
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