If you're stuck using eating apples, I'd suggest using a tart variety like Braeburn or Granny Smith blended with sweeter varieties, like gala or golden delicious. Granny Smith are best in a cider after they have been stored for a while after picking though, since their sugar increases. McIntosh and spartan can give a good aroma as well, but can be a little weak on acid. Some places in Quebec and New England make very good cider using just these, though. Sometimes tannin can be an issue, for this I would suggest using a small amount of bitter crabapples, but if they aren't available, grape tannin can do the trick. Some people use raisins.