Egg Salad for Sandwiches and More

My daughter is the proclaimed egg salad extraordinaire of the family. I do all the work and she lets me know if it needs tweaking. I thought I would write down the recipe for safe keeping. This recipe is not overly creamy, add more or less mayo to your liking and +/- other ingredients accordingly. Cook & prep time does not include complete chilling before serving. I always use Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs for a perfect start!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 8  hard-boiled eggs, cooled, peeled & chopped
• 1⁄4 teaspoon salt, if desired
• 1  tablespoon  grainy brown mustard or 1  tablespoon Dijon mustard
• 1  tablespoon  dill pickle relish
• 3  tablespoons mayonnaise, I use big dollops, just enough to bring the eggs together, more if desired

Directions

1. Follow Recipe #259573 for the perfect hard boiled eggs.
2. In a medium size bowl, add the peeled eggs & and chop then to the desired size.
3. Dust the chopped eggs with salt.
4. In a small bowl, combine the remaining ingredients.
5. Gently spread and fold the mayo mixture into the eggs.
6. I would suggest covering and placing int he fridge and checking for additional seasonings once it has had a chance to all come together.
7. Serving suggestions:
8. Sliced rye or sourdough bread or your favorite bread with sliced tomatoes and sliced pickles.
9. Serve on top a halved tomato or tomato slices for a perfect lunch.