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Updated September 11,  2017

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Sparkys Egg Salad
From the kitchen at Spicewood


12 Eggs hard boiled

12 Cup Hellman's Real Mayonnaise

*Miracle Whip is pictured, but we no longer use that product.

14 Cup mustard

14 Cup pickle relish

2 Tbsp chopped Onion

14 Tsp salt


Begin by hard boiling the eggs.   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 ice 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 6 cup Pyrex 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 until ready for use.