While I still maintain that this recipe makes the best egg salad, sometimes one wants or needs to make a change. In this particular case I had a handful of herb thinnings and wanted egg salad for lunch so this made sense.
1/2 cup assorted herbs
2 tsps chopped green onion
1 tsp grain mustard
2 tsps mayonnaise
Place the eggs, straight from the fridge in a small pot of cold water. As soon as the water comes to the boil, set a timer for six minutes and let the eggs cook away while you prepare the rest of your ingredients.
Chop your herbs roughly and mix them with the other ingredients in a bowl. I used Italian parsley, basil, shiso, sage, nira (Japanese chive) and tarragon thinnings from the garden, but you can use whatever herbs you have in your hydrator.
Remove the eggs from the heat and place in a bowl of ice water for a few minutes until cool enough to handle. Peel and roughly chop before adding to the herb mix.
Spread generously on your favorite bread and add sliced tomato and/or lettuce to the sandwich for some added texture. I did not add salt to this but you may feel that the recipe needs it.