- 1 dozen Eggs (if you lose a couple don't worry)
- 1 tbsp White Vinegar
- 1/3 cup Mayonnaise
- 3 tbsp Dijon Mustard
- 1/4 cup Sweet Pickled Relish
- Salt and Pepper to taste
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Place eggs in large pot, cover with water and add vinegar. Bring to a rolling boil.
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Once boiling, remove from heat and let eggs sit in boiled water for 10-12 minutes.
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Place pot in sink and carefully run cool water into pot to gradually cool down water and eggs.
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Once cool, carefully remove eggs from pot and place them in a container in the fridge for at least 1 hour to cool or until you are ready to peel them.
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Peel shells from eggs and place eggs in medium sized bowl.
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Gently break eggs whites and yolks with knife, leaving large pieces.
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Add mayonnaise, dijon mustard and relish. Mix ingredients together with a fork while gently mashing the eggs. Leave eggs a little chunky. Adjust mayonnaise to desired consistency.
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Add salt and pepper to taste just before serving.
I recommend not mixing salt throughout the salad for storage purposes, because salt will pull moisture from the mixture and make the egg salad watery. Instead, add salt and pepper to taste just before serving.
If serving in help-yourself-bowl, sprinkle a little paprika on top for presentation.