The thread on tuna fish sandwiches a few days ago made me think about egg salad sandwiches which is one of those things that I can't seem to get right, or at least to make the way I've had them in restaurants and delis.
I have a feeling the answer is "lots and lots of mayo" but it also seems to me that maybe the stuff I buy has a higher yolk to white ratio than what I make. Or, maybe the yolks are mashed separately. Mine seems too chunky and loose. And, I probably shouldn't add pickles since they seem to increase the looseness factor.
Any ideas for marvelous egg salad?