No, this is not "mock" egg salad (I'm generally afraid of a recipe that uses that term). It uses real eggs, but cooks them in a different way if you don't feel like hard boiling and peeling them or just don't have the time. And no one will know the difference. *smile*
So what's the cheat? Poaching.
Simmer some water in a skillet, crack the eggs into it, cover the pan, and gently steam until you can tell (with a gentle prod) that the yolks are cooked. This takes about five minutes. Slip the eggs onto a plate and cool in the fridge or freezer if you want to use them immediately. NO PEELING NECESSARY! Just chop the eggs on a cutting board and make your salad. Easy, wasn't it?