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Egg Salad With Relish

VegetarianGastro-PubStove-Top

Time: 30 minutes

Yield: 4 servings

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About

It's a simple idea, but one that sticks with you! Egg Salad With Relish; creamy, hearty, savory, but with the sweetness and sourness of sweet pickle relish mixed in to really add new dimensions and contrasts to the classic favorite. It's so easy to make a batch of this Egg Salad With Relish, you'll wonder why you had anything else for lunch! Pile it high on a croissant and fall in love with lunchtime!

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Ingredients

  • 4 large eggs
  • water, to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet relish
  • 1 tablespoon yellow mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper, optional
  • croissants, optional, to taste, for serving

Directions

Step 1 -Place the eggs in the bottom of a small pot. The eggs should have some room between them.

Step 2 -Fill the pot with enough of the water to cover the eggs by 1 inch.

Step 3 -Place the pot over high heat and bring the water to a boil.

Step 4 -Once the water reaches a rolling boil, take the pot off the heat and cover it.

Step 5 -Let the eggs rest in the hot water with the pot covered until they are cooked through, about 13-15 minutes. While the eggs are cooking, prepare an ice bath.

Step 6 -Using a slotted spoon, transfer the eggs to the ice bath.

Step 7 -Let the eggs rest in the ice bath until cooled, about 10 minutes.

Step 8 -Peel the eggs.

Step 9 -Cut the eggs in half and lay them, flat-side down, on a cutting board.

Step 10 -Chop the eggs into the desired sized pieces.

Step 11 -In a mixing bowl, add the chopped eggs, the mayonnaise, the relish, the mustard, the salt, and the pepper and stir to combine.

Step 12 -Serve on the croissants.

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