Servings: These measurements yield enough egg salad for two loaded sandwiches, four open-faced tartines, or a bunch of topped crackers, so either toast some bread or acquire a box of your favorite spreadables ( these are mine)

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Start by boiling three eggs. I feel strongly about egg boiling times; to me, a ramen egg takes six minutes, a deviled egg ten, and an egg salad egg falls just between the two, the rare and beautiful nearly-eight-minute egg. This is much easier to achieve than it sounds. Simply spoon three eggs into your pot of boiling water, locate your phone at a leisurely pace, and then ask Siri to set a seven minute timer. When the alarm goes off, in no hurry, return to the pot to drain and rinse the eggs under cold water. I’ve found that taking my time on both ends adds enough of a buffer to ensure that the yolk is juuuuuust set with a spot or two of jamminess near the center. Once they’re cool to the touch, peel and roughly chop the eggs.
The rest of this recipe is assembly, and much of it can be done while the eggs are boiling. Drain, rinse, and coarsely mash one can of white beans (Great Northern, navy, cannellini, whatever) in a large bowl. You can use a fork, potato masher, or the end of a French rolling pin if you’re me-be aggressive but leave some chunks behind. Mix in a clove or two of finely grated garlic, 2 teaspoons Dijon mustard, 1 tablespoon roughly chopped capers, and a bunch of chopped tender herbs (about ⅓ cup of dill, parsley, tarragon, and/or chives). Add a squeeze of lemon, a drizzle of olive oil, a bunch of cracked black pepper, and a good sprinkle of salt. Fold in the chopped eggs once you’ve got them and you’re good to go. It’s a creamy, rich spread without the addition of mayonnaise-in case you’re averse to the condiment or hoarding it specifically for peak tomato sandwich season.