When we lived in London, I worked for Gordon Ramsay, whose offices at the time were located between New Scotland Yard and Victoria station. One of the nice things about the location was that when I wanted to escape the office at lunchtime, there were many old-fashioned sandwich shops from which to choose.
One of my favorites served a version of the above, which I have perfected to my taste over the years since. It remains my favorite egg salad as it ticks many textural and taste boxes. The eggs for this recipe -- and mozzarella for Caprese -- are two of the times when I tear rather than chop the ingredients as I just find that irregular pieces taste better.
2 6 minute eggs, cooled, peeled and crushed between your fingers into small pieces
2 radishes, topped and tailed and cut into batons
1 tsp roughly chopped capers
2 tsps finely chopped cornichons
2 tsps finely chopped spring or red onion
2 tsps finely chopped Italian parsley
1 Tbsp mayonnaise
Splash of pickle brine
Salt to taste
Mix all the ingredients together. Excellent on a sandwich with some crispy lettuce or on crackers.