Prep 25 mins
Cook 0 mins
Adding some shredded cheese gives this egg salad some zip! I found this recipe on AllRecipes.com by Denise Goedeken. I have adapted it to my liking. The preparation time includes hard boiling the eggs. You can use less or more shredded cheese. You might start out with 1c then add more to your liking.
- 2 cups cheddar cheese, shredded
- 12 hard-cooked eggs, chopped
- 1 1⁄8 cups mayonnaise
- 1⁄2 cup sweet pickle relish
- 2 teaspoons prepared mustard
- salt and pepper
- Combine ingredients in a mixing bowl and season with salt and pepper.
This is a good one with tomatoes on it as will. served on lightly toasted thin sandwich buns. Ohoooooooooooooo. so good... Thank you !!
Tasted great! Only change to this recipe was to omit the mustard. There was no mustard in the kitchen that I prepared this in. Will definitely add it next time I make this. Thanks for sharing. Made for PAC Spring 2013
Tasty! I cut this down to 3 servings, using 2 oz sharp cheddar. I don't care for sweet relish so used dill relish. Also used light mayo. I added just a dash of kosher salt but it probably didn't need it as it was just slightly too salty. Served on lightly toasted thin sandwich buns. Thanks for sharing! [Made for Spring 2013 Pick A Chef]