I ate egg salad sandwiches with my Grandma Lilly at various department store tea rooms a mountain of years ago. I love them still, though the kind I build today look a lot less trimmed, pale and polished. They are open-faced, perhaps with a liner of leafy greens and herbs, and topped sometimes with a crackle of nuts or seeds.
I’m inclined to bake a quick bread to use as the base for a big, creamy swipe of the savory salad: A slice of soda bread, tender inside and crusty on the edges, is my preferred surface. Choosy about bedding greens as well as bread, I am partial to baby arugula or spinach, radicchio, mizuna or watercress.
Egg salad is largely amenable to many flavor boosts, as you can see in the accompanying recipe’s variations. But honestly, it’s this fairly pure version I share with you that charms me the most.