I'll have another . . .

By CHRIS SHERMAN
Published August 17, 2006

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Where'd they all go?

Egg salad is cool and cheap, a great mission for mayonnaise and perfect for a summer sandwich, with lettuce, tomato and pickle. Only a few delis and diners, vending machines and convenience store coolers keep 'em alive. If restaurants can't crack 'em, make some at home: Boil six eggs, chop them, mix with a half cup mayo (or less), salt, pepper and your choice of chopped onion, dill, tarragon, mustard, green pepper, celery or curry. Make mine on toast, rye if you've got it.

- CHRIS SHERMAN, Times restaurant critic