Everyone at a luncheon loves deviled eggs right? And my boys really like deviled egg salad sandwiches. The salad is easy to prepare and can be put in the fridge to last a couple days. The only drawback to this recipe is that in the winter with the house shut up tight, your house will smell like stinky farts (aka eggs) so if the UPS guy happens to come to the door and you invite him into the foyer where it is warm while you sign for your package and he makes an uncomfortable face, clears his throat and rubs his nose and you smile and he gives you an eyebrow raise and nervous smile and you think that he thinks that you stunk up the place an he will never look at you the same again and you want to say something but he is out the door taking big gulping breaths of air and you want to shout “Hey! Would you like some egg salad I just boiled some eggs” but now he is already getting into his van so you slap your forehead and slowly shut the door. . . Right, so, aside from that I suggest you go for it! You will need your choice of diced veggies. I used white onion, celery cucumber and green bell pepper. You can also add carrots, water chestnuts and green onion . . . (my daughter said add bacon – LOL, Uh, I mean YUM!) You should have at least 1 cup of veggies total to 18 eggs. Then you will need mayo, mustard, sweet pickle relish, salt and pepper. Lets do this.
18 eggs boiled and peeled. Smash and mash them up in a bowl .
When the eggs are mashed, add the cup to 1 1/2 cup veggies,
1/2 cup of mayo, 2 Tablespoons of Mustard and 1/4 cup of sweet pickle relish.
(adjust these to your taste and desired consistency)
Mix everything together. Add salt and ground black pepper to taste.
Serve on Bread.
! Have a Fabulous Day ! – Jenny at Dapperhouse