My egg salad is so simple. All that I add is mustard, mayonnaise, salt and pepper. I like to make mine when they eggs have just been boiled and then serve my sandwiches at room temperature. They are not as good after they have set in the fridge for awhile.
For parties, sometimes, though, I make an egg salad mixture that has:
chopped boiled eggs, chopped pecans, a little bit of chopped onion, lemon juice, salt and pepper. I like to serve this spread on Autumn Grain bread.