Estimated time:
Using eggs already properly hard cooked and stored, maybe 10 minutes.

Number of servings:
one or 2 eggs per person

Ingredients: (Hit your return key to start a new line)
Hard-cooked eggs (E. Bunny method works well; posted previously)

Mayonnaise or Miracle Whip

Salt, pepper, possibly mustard

Fresh bread, or nice crackers

Maybe some leafy lettuce, grated carrot, green pepper slices, sprouts... ;-)

Directions:
Peel the eggs; rinse briefly with cold water. Blot water and remove eggshell bits with a paper towel. The eggs can be "diced" or sliced with a knife, mashed with a fork, or for the neatest look "slice twice" with an egg slicer (look at the kitchen gizmo rack at the supermarket). They are laid on the slicer and sliced lengthwise, turned 90 degrees and rotated 90 degrees (easier than it sounds; sort of a Julienne thang). Kids love to use this gadget, popping egg shreds into the bowl.

Plop some mayo/Whip in the bowl. Guesstimate about a tablespoon of that per egg; you can always add more, but it is hard to extract it. Personal preference varies. Da Bunny likes enough so that the egg mixture just sort of looks appetizing and handles with ease.

Salt and Pepper to taste. Mustard only if all like it; similarly, the real mayo nuts can add more later, if it's going on bread.

Egg salad on crackers is yummy. On a sandwich, there's more room for individual creativity/taste accomodations.

Other suggestions and comments:
Some people like to use white pepper to prevent the speckled look. I've had a single jar of white pepper in the cabinet that's older than my children...I'd rather use a fine fresh grind, if I am going to be fussy.

What's fun about Easter Egg Salad is that the egg whites often have absorbed a bit of color, so it's like having Confetti Sandwiches.

For a milder flavor, sour cream can be substituted for half of the mayo/Whip. We generally have lite sour cream in the house, and that seems to work best if you only stir up what the family will eat at one meal/snack.