EGG SALAD WITH CHIVES

4 large hard-cooked eggs, peeled and quartered cup mayonnaise teaspoon kosher salt teaspoon ground pepper
1 tablespoon minced fresh chives (or substitute tarragon, basil or bronze fennel)
1 tablespoon minced fresh parsley
2 tablespoons minced celery (from half a rib)
Mash the eggs and mayonnaise together with a fork until it is the desired consistency. Golson likes hers chunky, but if you want it tidy and smooth, start with thinly sliced eggs.
Add the remaining ingredients and stir with a fork until combined. Fills two sandwiches.