There's something so comforting about a really good egg salad sandwich. I grew up eating this at Jewish delis, where they'd pile it high on fresh rye bread with a crisp pickle on the side. The smell of those hard-boiled eggs mixed with mayo and just the right amount of seasoning takes me right back to Sunday lunches with my grandmother. What I love about this particular egg salad recipe is how simple it is, but the results taste just like what you'd get at your favorite deli. The secret isn't anything fancy. It's all about getting the egg texture just right and not overdoing it with too many mix-ins. I use a combination of chopped and mashed eggs to give you that perfect creamy consistency with little chunks throughout. The key technique here is how you handle those eggs after they're cooked. I let them cool completely before peeling, then I use a fork to mash about half of them while chopping the rest with a knife. This gives you that ideal texture where each bite has both smooth and chunky elements. Don't skip the step of seasoning with salt and pepper as you go. Eggs need more salt than you might think. This egg salad works great for weekday lunches, picnics, or when you need something quick for unexpected guests. I like it best on toasted everything bagels or between two slices of challah. It keeps in the fridge for about three days, though it rarely lasts that long in my house.