This is a classic recipe for egg salad that may be used for sandwiches or as a salad. 

8 hard-boiled eggs

2 green onions, finely chopped, including some of the green

About half a stalk of celery and some of the small leaves, finely chopped

1/2 a sweet purple onion, finely chopped

1 tablespoon finely minced fresh dill weed – (or 1/2 teaspoon dry)

A dash of Worcestershire sauce

Mayonnaise – (homemade or commercial)

Salt and fresh coarse ground black pepper to taste

Peel and chop the eggs.  Add the next five ingredients and toss gently.  Add enough mayonnaise to moisten to your desired degree.  Add salt and pepper to taste.

For Sandwiches: Spread generously on one slice of bread.  Top with a crisp leaf of lettuce and top with second slice of bread.  I feel adding tomato to an egg salad sandwich makes it a bit too moist.

For Salad:   Place several crisp lettuce leaves on a salad plate.  Top with a scoop of the egg salad.  Garnish with several slices of tomato, several pitted olives and several slices of hard-boiled eggs.

Additional ingredients:

To the above recipe for egg salad you may enjoy adding, chopped black olives, finely copped red bell pepper or capers.