Classic Egg Salad

Every family has their own egg salad recipe and everyone think’s that their family’s is the best. And it is! It’s what you know and what you’ve grown up with! My husband and I have different egg salad recipes so now it is my duty to instill in our children that Mommy’s egg salad is better than Dad’s. 

INGREDIENTS:

• 8 large eggs

• 1/4 cup mayonnaise

• 2 tbsp sweet relish

• 2 tbsp yellow mustard

• 1/2 tsp salt

• 1/2 tsp pepper

• fresh dill to taste

How I boil eggs:

In 2015 I actually took some time to figure out how to best boil eggs so they would be easy to peel. After many repeated attempts, this is where I landed:

Bring a medium saucepan 2/3 filled with water to a full boil. Now add the eggs SLOWLY (you kind of have to temper them by dipping them/take them out/dip them in, etc)  - this prevents them from cracking due to the shock of the heat. Boil the eggs for 10:30-11:00 minutes for a hard-set yolk. After the timer goes off, immediately submerge the eggs in ice water. 3 minutes later you will have perfectly done and easy to peel eggs!

INSTRUCTIONS:

Peel and chop the eggs and add them to a medium sized bowl.  

Add mayonnaise, mustard, relish, dill, salt and pepper.  Mix well.  Eat alone or serve as a sandwich on your favorite bread (croissant, marble rye, I used wheat bread cut with a biscuit cutter for this post).

Lunch is served! 

Oh, and in case you were wondering the difference in my husband’s recipe - swap the mayo for miracle whip and sweet relish for dill relish. It’s still yummy buuuuut not the same.