When I Was In College

I spent a semester or two where at least once a week I'd meet a girlfriend for lunch in the cafe on campus. Her favorite type of sandwich was egg salad, and I happened to make decent egg salad sandwiches.

So I would bring the egg salad sandwiches and she would buy a bag of honey bbq Frito twists and sometimes beverages. At least this is the deal that memory serves.

We would have lunch and chat about girly things. Then an hour later we would trudge back to class.

Egg Salad Sandwiches

Eggs (2 is enough for one sandwich, 4 is too much for two)
Mayonnaise (homemade is divine)
Salt
Pepper
Paprika and/or garlic powder(optional)
Whole wheat bread

Hardboil the eggs. The easiest way to do this is to put the eggs in a saucepan, cover with water, and put it on the stove. Crank the heat up to medium-high, and go do something else until the water boils. Let the eggs boil for five minutes, then turn the stove off and walk away for another 15. At this point the eggs should be hard-boiled, or cooked at least enough for you to work with them.
You can chill the eggs in the refrigerator, or not (peeled or unpeeled). It's not going to ruin the salad if you make it with freshly cooked eggs. At any rate, the eggs will have to be peeled before continuing (unless you like eating eggshell).
If you're in a hurry you can just chop the eggs. But if you have some time cut the eggs in half and cream the yolks with mayonnaise before adding the chopped whites. You want to use just enough mayonnaise so the salad sticks together and is spreadable, but not so much you're eating just mayonnaise.
Add salt and pepper. Sometimes I would add paprika or garlic powder. I'm not sure if Janice liked that or not. I've yet to experiment with ground mustard, but I think that might be a good addition too.
Spread the salad mixture onto a slice of bread, and top it with another slice. You can eat immediately, but I always felt they tasted better chilled overnight (especially if made with still-warm eggs).