I combined and modified a couple of recipes for this.  The end result is the best egg salad I have ever had.

1.  Place 8 eggs in a saucepan
2. Cover eggs with cool water one inch above eggs
3. Place lid on pan
4. Bring to gentle boil
5. Turn burner off
6. Let eggs sit for 7 minutes with lid on
7. Make bowl of ice water big enough to hold eggs
8. Pour out hot water and place eggs in ice bath for 5 minutes
9. Crack eggs and peel
10. Place in large bowl
11. Add 3 tablespoons of mayo
12. Mash eggs and mayo with fork (make pieces as large as desired)
13. Add pepper
14. Add 1 teaspoon of sweet relish
15. Add 1/2 teaspoon of onion salt (I make with 1 part onion powder and 3 parts salt)
16. Add 5 drops of yellow mustard for every egg
17. Mix all together
18. Let chill for 30 minutes in refridgerator
19. Toast bread and enjoy!

    Yields 4 sandwiches.