Egg Salad Sandwiches

Egg Salad

Five in 25

Serves 4-6

Five Ingredients

8-9 large eggs

½ cup mayonnaise

1.5 t yellow mustard

2-3 scallions, diced

¼ cup sweet or dill pickle relish

From the Pantry

1.5 t Dijon mustard

Add the eggs to a pot of cold water and bring to a boil. Once boiling, cook eggs for 10 minutes. Remove from heat and add eggs to a bowl of ice water or cold water to stop them from overcooking. Allow to cool for 10 minutes.

Peel the eggs and add them to a large bowl. Using a fork, potato masher or other implement, smash the eggs up into whatever texture you desire.

Add the mayo, yellow and Dijon mustard, scallions and pickle relish. Season to taste with salt and pepper. Stir well and taste and adjust seasonings or texture to your liking.

Consume immediately or refrigerate for up to 5 days.