Directions
- 1Place two eggs into a pot.
- 2Fill the pot with cold water just until the eggs are covered.
- 3Heat the eggs on the stove on high heat until it comes to a rolling boil.
- 4Cut the heat, cover the pot, and let it sit on the burner for 12 minutes.
- 5Strain all of the hot water out of the pot.
- 6Run cold water onto the eggs for a few minutes until they are cool to the touch.
- 7Peel the hard-boiled eggs, starting by hitting the bottom until it cracks.
- 8Place the peeled eggs into a bowl.
- 9Break up the eggs with a fork until they are finely minced.
- 10Add one spoonful of sweet relish to the eggs.
- 11Add a tiny squeeze of Dijon mustard to the eggs.
- 12Add a "scary amount" of mayonnaise to the eggs.
- 13Add a regular pinch of salt to the eggs.
- 14Mix all the ingredients together with a fork until well combined and wet.
- 15Spread a thin layer of mayonnaise onto two slices of white bread.
- 16Top one slice of bread with the egg salad mixture.
- 17Place the other slice of bread on top to complete the sandwich.
- 18Cut the sandwich in half diagonally.
Ingredients
- 2 eggs
- 1 spoonful sweet relish
- 1 tiny squeeze Dijon mustard
- 1 scary amount mayonnaise
- 1 pinch salt
- 2 slices white bread
Equipment
potstovetimersinkforkbowlknifeplate
Tips
- Fill the pot with cold water just until the eggs are covered.
- Let cold water run onto the boiled eggs or let them sit in cold water with ice to cool them down.
- Start peeling the hard-boiled egg by hitting the bottom until it cracks.
- Don't add too much mustard, as it can ruin the taste.
- Add a thin layer of mayonnaise to the bread to prevent dryness.
- Open-face egg salad on toasted sourdough is also a good option.
- Use any egg that falls out of the sandwich as a chip dip.
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