Egg Salad Sandwich

This instructable is for the best egg salad sandwich I've ever tasted, those my momma made for me when I was a child. The recipe was simple enough and forgiving enough that even I could make and enjoy it. I hope you will also!

The ingredients are simple and we usually always have them on-hand:

1. 6 Eggs
2. 1/2 cup of Mayonnaise
3. 1/4 cup of Sweet Pickle Relish
4. Salt and Pepper to taste
5. Sandwich bread

Use enough water to cover an egg standing on end.

Bring the water to a boil before adding the eggs.

Gently add the eggs to the boiling water to keep from accidentally cracking an egg prematurely.

No, 14 minutes is not too long, they will be hard boiled and maybe a bit drier than you would normally want for a boiled egg you were going to eat straight, but we are going to dress these up before eating.

After the 14 minutes, transfer the eggs to an ice bath to stop the cooking process. Leave them in the ice bath until they are cool and easy to handle.

Tapping the eggs on the countertop and then gently peeling away the shell bits from the egg is usually easy enough if the eggs are not too fresh. We're going to mash them up so they don't need to be pretty anyway.

Start by splitting the eggs in half and then continue to mash them up well.

Mix in each of the remaining ingredients, sweet pickle relish and mayonnaise. You could certainly go with more than a 1/4 cup of sweet pickle relish if you like, but a 1/2 a cup of mayo is probably the upper limit as this batch came out a bit to the runny side. Maybe add the mayo a little at a time until you get to the consistency you desire. Salt and pepper to taste.

This egg salad is great on regular bread, toasted bread, or even wrapped up in a tortilla. Since this batch was a bit to the runny side I went with toast. Oh, and I also like to add a layer of potato chips between layers of egg salad (a tasty trick I learned from my dad).

This probably makes about 8 sandwiches. Also, leftovers are good even after a few days in the refrigerator.