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Keep it chunky! That's my favourite way to serve egg salad.

I throw the hard boiled eggs into a bowl and chop them roughly against the edge of the bowl using a knife. The whites and yolks should be cubed rather than mashed into tiny pieces.

Once I've done this, I add some salt and fresh ground black pepper, and some real mayo (for me 'real' mayo is the low fat kind, but your own personal favourite will be your best choice). Then I stir it all together using a spoon, so the chunks of egg don't disintegrate any further. The advantage of not breaking the eggs up too much is that you get to taste the individual pieces of egg white and egg yolk, rather than having one constant flavour.

The best way to serve this is on a freshly baked French baguette, topped off with a little cress. You can either serve it as an open baguette, or for a really gorgeously messy lunch, serve it closed with a couple of paper towels! It's even better with a side salad and some ready salted crisps.

Enjoy!

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