Egg Salad Cravings

I had a craving the other day for Egg Salad. I love the stuff about as much as I love Deviled Eggs and I was torn as to which one to make. I really needed some sandwich fixings for work so the Egg Salad won out and I'm glad it did because this was a stellar mix, at least to my palate. Here's the deal:
7 Large Eggs
1 medium Shallot, finely minced
5 small Green Olives, finely chopped
1 Slice of Claussen Kosher dill pickle, finely chopped
1/4 teaspoon Garlic Powder
Pinch of Kosher Salt
1/3 cup Hellman's Real Mayonnaise (or to desired consistency)

Place the eggs in a pot of cold water and bring to a boil, then shut off the heat and cover for 12 minutes and then place in an ice bath for about 15 minutes or until cold.
Peel and chop into medium dice in a medium bowl. Mix all the remaining ingredients into the eggs until thoroughly combined and taste for correct spices.
Serve on good crusty bread  with lettuce as a sandwich or on Crostinis as an appetizer topped with a Green olive and maybe a bit of Frank's Hot Sauce.
Bon Appetit
Tim