I must confess, every time I buy a carton of eggs, I wish I won't use them quickly so I can have an excuse to make egg salad. I learned sometime somewhere to eat sprouts instead of lettuce on my egg salad sandwich, and now I prefer it 100%. Fresh tomatoes and good wheat bread make the sandwich look and taste gourmet.
I boil as many eggs as I choose. For us two, I boil about 6 at a time and use the leftovers for take-to-work meals. I use a fabulous egg slicing tool (a wedding present) to quickly chop the eggs into small squares, dump them in a bowl and carefully mix with mayonnaise. I'm not a huge fan of mayonnaise; so, when I add it to a salad, I use just enough to make the salad wet. I dice onions up as small as possible, but pass up other veggies such as celery and pickles. I love adding onion and garlic powder, salt and paprika to the mixture because they work so well. It's hard to mess up an egg salad with these simple additions. I also pass on "green" seasonings such as basil, oregano, or thyme. Such a light meal can come together in a breeze with the right tools and with a focus on simplicity of taste.