It’s what’s for lunch.
Then deviled eggs with dinner, and maybe a couple packed with tommorow’s lunch.
I like mine with mayo-NOT Miracle Whip.[sub]bleh[/sub]–then just a little salt, fresh ground pepper and mustard powder, served on crackers amd a nice cold coke.
I haven’t had a chance yet to make egg salad from my Easter eggs. I was planning on doing that last night and then having an egg salad sammich for lunch today, but… looks like it’s Stouffer’s Lasagne (yumm!) instead. 
You must throw in some Tarragon! My favorite secret spice for egg salad.
Chopped hardboiled eggs
minced shallots or red onions
mayonnaise
dry mustard
salt and pepper
Tabasco or cayenne pepper
lots of minced parsley
finely minced celery
No pickle relish. Ever.
My father put chopped sweet pickles and fake bacon bits in his, which results in something that looks uncannily like what the Brittany spaniels would hork up on the rug after eating too much grass. No thank you, says I.
Sometimes if I want to class it up I’ll shred the eggs with a cheese grater and put it in little puff pastry cups, but I think it makes the texture a little funny for sammitches.