Easy Egg Salad

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  Egg, Whole, Large(200g)
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  Mayonnaise, Regular(45g)
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  Sweet Pickle Relish(15g)

  Sweet pickle relish. Found near ketchup and mustard.

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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Lemon Juice, Fresh(1g)
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  ⅛ tsp salt ($0.02)
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  ⅛ Tsp Black Pepper (Freshly Cracked, $0.02)

Instructions

1. 1Place the eggs in a saucepot and cover completely with cold water. Put a lid on the pot and bring to a boil over high heat (approximately 8–10 minutes until a rolling boil is reached).
2. 2Once the water reaches a full boil, remove the pot from heat, keep the lid on, and let the eggs sit in the hot water for 12 minutes until the yolks are fully set with a pale yellow center.
3. 3Transfer the eggs to an ice bath or run under cold running water for 2–3 minutes until completely cooled and easy to handle.
4. 4Peel the cooled eggs under cool running water, gently removing the shell and membrane, then chop them into ½-inch pieces.
5. 5Add the chopped egg to a mixing bowl along with the mayonnaise, Dijon mustard, sweet pickle relish, and fresh lemon juice. Stir to combine for 1–2 minutes, mashing some of the egg yolk into the dressing as you mix until creamy.
6. 6Taste the egg salad and adjust salt, pepper, or any other seasonings to your preference.
7. 7Divide the egg salad evenly into 2 airtight containers while still cool, seal, and refrigerate until ready to serve.