I love egg salad sandwiches but I hardly ever order them for lunch. While living in Hong Kong, one of my favorite places to grab a quick breakfast was the Maxim's bakery by the old Star Ferry building. The breakfast was a trio of tea sized sandwiches which included separate egg salad, tuna salad and cucumber.
Not having anything around the house one day except for eggs and some bread, I decided to make egg salad. I like capers in an egg salad but thought some leftover olives would also work. Then why not go the whole hog in happy saltiness and add anchovies. So the salad now has a "puttanesca" kick to it. Coincidently - puttanesca pasta is the whore's pasta in Italian and "hom sup" in Cantonese which means lusty translates as salty and damp.
The salad really is tasty if anchovies and capers are your thing:
Four hard boiled eggs, chopped
1 T capers
2 T chopped olives
2 T good mayonnaise
2 T chopped parsley or dill
Pepper to taste
anchovies
Mix all ingredients except for the anchovies. Serve on toast.
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