Egg Salad Sandwich

Name: Egg Salad Sandwich
Total time: 1 h 10 min
Ingredients: 6 large eggs; ¼ cup mayonnaise; 1 teaspoon yellow mustard; ¼ cup finely-diced celery; 2 tablespoons sweet pickle relish, drained of juice; ¼ teaspoon kosher salt; ¼ teaspoon freshly-ground black pepper; For serving: croissants, bread or rolls of choice; lettuce

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Total: 70

Servings: 4

Ingredients

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6 large eggs¼ cup mayonnaise1 teaspoon yellow mustard¼ cup finely-diced celery2 tablespoons sweet pickle relish, drained of juice¼ teaspoon kosher salt¼ teaspoon freshly-ground black pepperFor serving: croissants, bread or rolls of choice; lettuce

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Instructions

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Step 1

Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.

Step 2

Drain and rinse eggs under cold water for 1 minute.

Step 3

Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.

Step 4

Roughly chop the eggs.

Step 5

In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.

Step 6

Store in an airtight container in the refrigerator for 4-5 days.

Step 7

Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.