6
Ingredients (small batch)
- 6 hard-boiled eggs
- ½ tsp mustard (yellow or Dijon)
- 3 tbsp mayonnaise (Hellmann’s or any preferred brand)
- 2 tbsp sweet relish
- Salt and black pepper, to taste
Instructions
-
Boil the eggs
Cook eggs for about 9–10 minutes, then cool them in ice water. Peel once fully cooled. -
Chop the eggs
Rough chop for chunky texture or mash slightly for creamier salad. -
Mix the base
In a bowl, combine:- mayo
- mustard
- sweet relish
-
Combine everything
Add chopped eggs and gently mix until evenly coated. -
Season
Add salt and pepper to taste. -
Chill
Refrigerate for at least 30–60 minutes (you already did the right move 👍).
Serving ideas
- Sandwich on toast or buns
- In lettuce wraps (low-carb option)
- With crackers
- Stuffed in pita bread
- On top of a salad bowl
Quick tips (next-level upgrade)
- Add a pinch of paprika for color
- A little chopped celery adds crunch
- A splash of lemon juice makes it brighter
- Fresh chives or parsley = instant upgrade
