Egg Salad

Although the origins of the egg salad sandwich are unclear, most people agree that eggs have been a staple of salads for generations. Although the exact date that someone first combined hard-boiled eggs with creamy dressing is unknown, the egg salad sandwich as we know it today was created sometime after the late 1700s, shortly after the development of mayonnaise. The majority of people already have the ingredients on hand to create egg salad, which is also very affordable. To reduce fat and increase protein, try replacing some of the mayo with Greek yogurt.

Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon yellow mustard
• ¼ cup finely diced celery
• 2 tablespoons sweet pickle relish, drained of juice
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• For serving: croissants, bread, or rolls of choice; lettuce

Instructions:

1. Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
2. Drain and rinse eggs under cold water for 1 minute.
3. Once the outside of the eggs feels cool, crack egg shells and carefully peel under cold water.
4. Roughly chop the eggs.
5. In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt, and pepper. Add the chopped egg and gently mix until combined.
6. Store in an airtight container in the refrigerator for 4-5 days.
7. Assemble sandwiches with egg salad and lettuce on croissants, bread, or rolls of choice. Serve immediately.