Directions
- 1Place two eggs into a pot.
- 2Fill the pot with cold water until the eggs are just covered.
- 3Heat the pot on high on the stove until the water comes to a rolling boil.
- 4Once boiling, cut the heat and cover the pot. Let it sit on the hot burner for 12 minutes.
- 5Strain all the hot water out of the pot.
- 6Run cold water onto the eggs for a few minutes until they no longer feel warm to the touch. Alternatively, you can put ice in the water.
- 7Peel the hard-boiled eggs. The shells should come off perfectly.
- 8Break up the peeled eggs in a bowl with a fork until they are nice and small.
- 9Add a spoonful of sweet relish to the eggs.
- 10Add a tiny squeeze of Dijon mustard for tang.
- 11Add a generous amount of mayonnaise, as it is the main star of egg salad.
- 12Add a regular pinch of salt.
- 13Mix everything thoroughly until you have a perfect, wet egg salad.
- 14Spread a thin layer of mayonnaise on two slices of white bread to prevent dryness.
- 15Top one slice of bread with the egg salad, finding two eggs to be the perfect amount for one sandwich.
- 16Place the other slice of bread on top to complete the sandwich.
- 17Cut the sandwich in half diagonally.
- 18Serve the egg salad sandwich with a side of potato chips.
- 19Use any fallen egg salad as a dip for chips.
Ingredients
- 2 eggs
- sweet relish
- Dijon mustard
- mayonnaise
- salt
- white bread
Equipment
potstoveforkbowlknifeplate
Tips
- To peel, hit the bottom of the egg until it cracks and then remove the shell under cold water.
- Add pepper to your egg salad if you like it, but the creator prefers without it.
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