Originally Posted by Caslon
I've tried but have never filled out an egg salad sandwhich with one egg.
I understand what you are saying.
However, when I am making egg salad sandwiches, I consider whether I am feeding a man (or myself) who's been working hard outdoors all day; or whether I am feeding guests I've invited to tea. The previous parties get the giant sandwiches.
I might add that I love raw vegetables and probably put more into my salad than some cooks do. I will add minced home-made cuke pickles into my recipe, too.
I find that the heavily-loaded sandwiches are hard to eat delicately, and so, for company, something more delicate is in order.
Also to be considered is the size of the slices of bread. When you remove crusts, you can get away with 1 egg per person.
All grist for the mill! (Or should that be meal...)