On the farm, we had wonderful fresh eggs in abundance and this salad was regularly on our menu.  We liked serving it on freshly baked bread.
Hard boil eggs, allowing 2 per serving.  Cool and peel.  Mash with fork until white is no longer visible.  Season with salt and pepper and add mayonnaise until spreading consistency.  You may add 2 t. mustard per serving and/or finely chopped olives.