Ingredients
- 12 large eggs, hard cooked
- 1/4 cup mayonnaise
- 2 tablespoons yellow or Dijon mustard
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- pinch of cayenne pepper
Instructions
- Peel and chop the hard-cooked eggs into a medium mixing bowl. (Timesaver: use an egg slicer for this step.)
- Add mayo, mustard, sweet pickle relish, and seasonings. Mix until well combined. Taste and adjust the seasonings if needed.
- Serve on bread with green leaf lettuce.
Notes
You can adjust any of the ingredients to your liking. Egg salad is something I usually make without measuring. Tasting while mixing is highly recommended.
Hard Cook Eggs in the Oven! Preheat oven to 325°. Place large room-temperature eggs in a muffin pan (1 egg per space), or use tongs to directly on the oven rack (be sure to place a pan below to catch any mess. Bake for 29 minutes. Remove from the oven and place the eggs in a bowl of ice water for 5 minutes. Peel while slightly warm under cold water. NOTE: some times I will get little burnt-looking spots on the shells and on the whites. The eggs are still good, just not as pretty so i would not use this method for deviled eggs, but it’s a great way to hard cook eggs for egg salad.
You can also crack the eggs open into the muffin tins. Bake at 350° for 20 minutes. Let sit in the pan for 1-2 minutes then slide a butter knife around the edges to remove the eggs from the pan. No peeling needed!! (this is a great way to make eggs for a crowd or a dish like egg salad)