I absolutely LOVE egg salad sandwiches. They make me happier than all of the my little ponies put together. If you are vegan, this would not work for you. Vegetarian? dig in! I found this recipe on Kitchen Scoop.
The only change I would make is that I would use veganaise instead of mayo. Make sure not to over cook your eggs either. The fluffier the egg the better!
Egg Salad Your Way
1 dozen large eggs
3/4 cup mayonnaise*
Salt and black pepper to taste
Sandwich bread, optional for serving
1 tablespoon mustard (yellow, brown, or Dijon)
2 tablespoons sweet pickle relish or chopped capers
1 cup finely chopped celery
2 tablespoons finely chopped watercress leaves, fresh basil or parsley
1. Place eggs in a large saucepan that has a lid, and fill with cold water to just cover tops of eggs. Place pan over high heat, bring to a boil, and boil for 3 minutes. Remove pan from heat, cover, and let stand 20 minutes.
2. Drain eggs and rinse under cold water until cool enough to handle. Peel eggs, and place in a 1 1/2 -quart or larger mixing bowl. Add mayonnaise. Using a potato masher or fork, mash eggs together with mayonnaise. Season with salt and pepper to taste. Serve on hearty bread and mix in optional ingredients as desired.