Egg Salad
Makes 2 sandwiches

5 hard-boiled eggs (cold or room temp)
1 tablespoon mayo
1 teaspoon dijon mustard
1/2-1 rib of celery, diced
salt and pepper to taste
optional (but recommended in any combination):
dash of curry powder
dash of paprika
dash of cayenne

Place the whole eggs in a mixing bowl.  I prefer to use 3 whole eggs and 2 whites  because the texture of hard-boiled yolks doesn't necessarily tickle my fancy, but that's entirely up to you.  Don't worry - when I'm at home I feed the yolks to the Boofer and the Doofer (my dogs, Breeze and Knight respectively), because yolks make their coat nice and shiny.  Here I feed them to the compactor, which is slightly less economical but it's two yolks, okay?  Give me a break.

Add in the rest of the ingredients and get to chopping and mixing with a fork.  Keeping the eggs whole at first allows you to keep chunks in the egg salad so it's not so smooth.  Refrigerate the salad until cold and then serve it on a slice of Sar's amazing sandwich bread (toasted if you're not bringing it to work!).