Classic Egg Salad

• Vegetarian

• Produce

  • 1 stalk Celery
  • 1/4 cup Red onion

• Refrigerated

  • 12 Eggs

• Condiments

  • 1 tbsp Dill pickle relish
  • 1/2 cup Mayo
  • 2 tbsp Mustard, yellow

• Baking & Spices

  • 1 Salt & pepper

• Bread & Baked Goods

  • 1 Bread

Found on thegraciouswife.com

Description

Ingredients

• 1 dozen eggs
• ¼ cup finely chopped red onion
• 1 stalk celery, finely chopped
• ½ cup mayo
• 2 tablespoons yellow mustard
• 1 tablespoon dill pickle relish
• Salt & pepper
• Bread for sandwiches

Directions

• Place eggs in a large pot and cover with water.
• Place on stove over high heat. Bring water to a hard boil and allow to cook for 1 minute.
• Cover the pot. Remove from heat, and allow the eggs to sit in the hot water for 20 minutes.
• After 20 minutes, dump out the hot water and refill the pot with the eggs with cold water. Allow to sit for 5 minutes
• Crack and peel the eggs. Refrigerate for at least 3 hours until cold.
• When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
• Add onion and celery and toss to combine.
• Add mayo, mustard, and relish and stir gently until all ingredients are incorporated.
• Add salt and pepper to taste.
• Spread the egg mixture onto bread to make sandwiches.