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Blue Ribbon Egg Salad

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“Pat yourselves on the back, Recipe*zaarites! I took all your best egg salad ideas and came up with this recipe which is certain to win me a big Blue Ribbon at the County Fair! Full flavor and slightly sweet with no sugar added and nice eye appeal. (No doubt, there is sugar in the relish). A great brunch idea.”
READY IN:
1hr 40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
  2. To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
  3. Add the chopped whites to the mix and fold them in carefully.
  4. Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
  5. I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.

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