Updated October 29, 2019
From the kitchen at Almira
12 Eggs hard boiled
Cup Hellman's Real Mayonnaise
1⁄4 Cup pickle
2 Tbsp chopped Onion
1⁄4 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
Combine the egg yolks together with the
mayonnaise, mustard and salt in
a medium size bowl.
Mix thoroughly until all the lumps are
next step you'll either need four hands and
magician with a knife, or you'll need an
egg slicer. I've
included a photo that is linked to local
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
Refrigerate. Keeps for about a week.