egg salad

How To Make egg salad

• 1

  Place the eggs in a large pot and cover 1-2 inches with cold water. Cover. Bring water to a boil and boil for 8 minutes. Turn off the heat and let stand, covered, for 5 minutes and then drain the water.
• 2

  Cool the eggs under cold running water and peel, discarding the shells.
• 3

  Roughly mash the eggs in a bowl with the mayonnaise, mustard, and pickle relish. Season with salt and pepper.
• 4

  To serve, half the tomatoes and clean out the middle or use whole grain bread. Garnish with sliced green onions, if desired.
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