This recipe only makes enough salad for two to three sandwiches. I started out with 5 hard boiled eggs.
I cleaned, cut, and boiled two large potatoes. Then I chopped a tablespoon of fresh sage and a teaspoon of fresh parsley and chives. I whipped together the potatoes, herbs, a quarter cup of mayonnaise, a quarter cup of sour cream, a teaspoon of fresh garlic, a tablespoon of yellow mustard, and a pinch of salt and pepper.
Last I quartered the eggs and folded them into the potato mixture. I added a few shakes of paprika and served the egg salad on simple white bread.
The whipped potato base makes this egg salad light and fluffy, the fresh herbs and yellow mustard give it a bright flavor.