Egg Salad

Loosely based on a recipe from my Mom

My Mom made the best egg salad,and I slowly learned it from her. It was always a highlight to the trips to her house. The taste was just perfect, not to sweet, not to tart.

Serves 6

• 6 Eggs
• Dash of celery seed
• Pinch of Salt
• 1.5 Tbsp of mustard
• 3 Tbsp Sweet Relish
• 14 oz. Real Mayo

Directions

Place eggs in a medium saucepan cover with water and bring to a boil for about 10 min or til fully cooked.

While eggs are, cooking add the rest of ingredients to large mixing bowl.

Mix and place bowl in refrigerator to keep cold.

Once eggs are fully cooked, drain off hot water and peel off shells.

Now with a sharp knife, began slice eggs into small pieces.

Retrieve mixing bowl from refrigerator and add the newly sliced eggs.

Mix well and enjoy!

Cooking Notes

This egg salad is excellent on fresh wheat bread!I try to make a fresh batch about once a week