My Egg Salad
From the kitchen at Almira
Ingredients:
12 Eggs hard boiled
1⁄2 Cup Hellman's Real Mayonnaise
1⁄4 Cup mustard
1⁄4 Cup pickle relish
2 Tbsp chopped Onion
1⁄4 Tsp salt
Instructions:
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.
