This Egg salad has evolved over time, ever since I was still in High school and we actually had a good cook for a lunch lady. Though it started with my grandmother. No one could beat her when it came to eggs.
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1Bring Eggs to a boil. Boil for ten minutes, then turn off and let eggs sit for ten minutes in hot water. Cool. The eggs should practically pop out of their shells, when cracked.
2Slice, and dice the Eggs to desired size. Add garlic and relish. Mix in mayo, one spoonful for dryer salad two for creamier.
3It's ready to eat, but better on bread with a slice of cheese. Should make 2-3 sandwiches.