I ate egg salad sandwiches with my Grandma Lilly at various local department store tea rooms a mountain of years ago. I love them still, though the kind I build today look a lot less trimmed, pale and polished. They are open-faced, perhaps with a liner of leafy greens and herbs, and topped sometimes with a crackle of nuts or seeds.
There are endless options for delivery of the finished salad. Bake a quick bread to use as the base for a big, creamy swipe of the savory salad. Or a simple slice of soda bread, tender inside and crusty on the edges. Or go green, with a bed of baby arugula or spinach, radicchio, mizuna or watercress.