Remember way back when I wrote that post about mayonnaise and frosting? Well, spurred on by the 2 dozen hard boiled eggs in my fridge, I finally got up the courage to make mayonnaise, using Alton Brown's recipe. Oh boy is it good.
It is much tarter than store bought mayonnaise, and has more mustard flavor to it. It probably isn't for everyone. But if you/ like a bit more tang in your egg salad, then go for it. It's easier than I would have thought.
A few words of advice:
1) Use your food processor. I don't know about you, but I'm not coordinated enough to whisk with one hand and deposit a carefully-controlled stream of vegetable oil with the other. Nor am I strong enough to whisk that vigorously without stopping to massage my forearms every 15 seconds.
2) Use some kind of pouring device for the oil. Alton Brown uses a very snazzy squeeze bottle. I used a water pitcher. Whatever. You need to add it veeery sloooowly, and I can't be trusted to do that out of a bowl. See above comment about coordination issues.
3) Several other things you might not know (mostly gleaned from watching Alton Brown): fresh eggs make better mayo, mustard powder is in mayonnaise for important structural reasons, and if you use unpasteurized eggs, you should leave you mayo out on the counter, in the jar, for 4-6 hours.
I don't know if I'll last that long. Egg salad, here I come!