Variations: Honey-Dijon - Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place a slice of ham each on 4 slices of rye or pumpernickel bread. Divide egg salad mixture between sandwiches and top with slices of bread. Serve immediately or refrigerate. California - To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (30 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split 4 crusty rolls or cut 4 pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or refrigerate. Tex-Mex - To Basic Egg Salad, add Tex-Mex seasoning or chili powder, to taste. Spread filling over four 6-inch (15 cm) flour or whole wheat tortillas. Sprinkle with 2 tbsp (30 mL) fresh coriander leaves or chopped fresh parsley. Roll up tightly. Serve immediately or wrap in plastic wrap and refrigerate. Serve with tomato salsa as a dip.