I combined and modified a couple of recipes for this. The end result is the best egg salad I have ever had.
- Place 8 eggs in a saucepan
- Cover eggs with cool water one inch above eggs
- Place lid on pan
- Bring to gentle boil
- Turn burner off
- Let eggs sit for 7 minutes with lid on
- Make bowl of ice water big enough to hold eggs
- Pour out hot water and place eggs in ice bath for 5 minutes
- Crack eggs and peel
- Place in large bowl
- Add 3 tablespoons of mayo
- Mash eggs and mayo with fork (make pieces as large as desired)
- Add pepper
- Add 1 teaspoon of sweet relish
- Add 1/2 teaspoon of onion salt (I make with 1 part onion powder and 3 parts salt)
- Add 5 drops of yellow mustard for every egg
- Mix all together
- Let chill for 30 minutes in refridgerator
- Toast bread and enjoy!
Yields 4 sandwiches.