egg salad

Name: Egg Salad
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Southern
Ingredients: 12 large eggs; 1/2 cup(s) mayonnaise, plus more if desired; 3 tablespoon(s) yellow mustard; 2 tablespoon(s) sweet pickle relish; - salt and pepper; 8-10 - tomatoes, halved and cleaned out (tomatoes are optional)

(1 RATING)

55 Pinches 1 Photo

Jennifer Bass

Richmond, KY

Updated on May 25, 2014

This egg salad is so simple to make and tastes great!

Rate

prep time 10 Min

cook time 20 Min

method No-Cook or Other

yield 6 serving(s)

Ingredients

12 large eggs
1/2 cup mayonnaise, plus more if desired
3 tablespoons yellow mustard
2 tablespoons sweet pickle relish
- salt and pepper
8-10 - tomatoes, halved and cleaned out (tomatoes are optional)

How To Make egg salad

Step 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.

Step 2

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

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