🍳 Becky's Kitchen Recipe

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 tablespoon sweet pickle relish
• 2 stalks celery, finely diced
• 2 tablespoons red onion, finely diced
• 1 tablespoon fresh chives or parsley, chopped (optional)
• Salt and black pepper to taste
• Paprika for garnish (optional)

Steps

1. Place the 6 eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.
2. Bring the water to a full boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for exactly 12 minutes.
3. While the eggs are sitting, prepare a large bowl of ice water. After 12 minutes, transfer the eggs immediately into the ice water bath and let them cool for at least 5 minutes — this stops the cooking and makes peeling easier.
4. Gently tap each egg on the counter, roll it slightly to crack the shell all over, then peel under a thin stream of running water. Pat the peeled eggs dry with a paper towel.
5. Chop the peeled eggs into small, bite-sized pieces using a sharp knife or an egg slicer. Place them into a medium mixing bowl.
6. Add the mayonnaise, yellow mustard, and sweet pickle relish to the bowl with the eggs.
7. Add the finely diced celery and red onion to the bowl for crunch and flavor.
8. Gently fold everything together with a rubber spatula or large spoon until well combined. Try not to over-mix — you want some texture, not a paste.
9. Taste the egg salad and season with salt and black pepper as needed. Add more mayo if you prefer a creamier texture.
10. Sprinkle with chopped chives or parsley and a pinch of paprika if desired. Serve immediately on toasted bread, crackers, or lettuce leaves, or cover and refrigerate for up to 3 days.