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!
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.
