In God We Trust


Updated October 29,  2019

Food Home

Links Page  

Meat Cuts Reference
Sparky's Egg Salad
From the kitchen at Almira

12 Eggs hard boiled

12 Cup Hellman's Real Mayonnaise

14 Cup mustard

14 Cup pickle relish

2 Tbsp chopped Onion

14 Tsp salt

In a large pot bring the water to a full boil, place room temperature eggs into the water and boil for 12 minutes. 

Remove from boiling water and immediately place in cold water until eggs are cool to the touch.  Remove shells.

Slice around the side of the egg to more easily remove and separate the yolks and whites.

Combine the egg yolks together with the mayonnaise, mustard and salt in a medium size bowl.

Mix thoroughly until all the lumps are mostly gone.

For the next step you'll either need four hands and be a
magician with a knife, or you'll need an
egg slicer.  I've
included a photo that is linked to local purchase source
for most everyone in America.

Use the egg slicer or chop with a knife the remaining egg whites.  Add the egg whites,
pickle relish and onion to the yolks and mix thoroughly.

Refrigerate. Keeps for about a week.