Egg Salad: Simple and Scalable!

One of the great things about hard-boiled eggs is that they are so versatile when it comes to using them in recipes.  Nothing gets simpler than just slicing up a hard-boiled egg and tossing it over a salad - but we can get pretty close!  The following is a simple recipe for egg salad that is given in measurements per egg.  That's right, people, it doesn't matter how many - or how few - eggs you want to use.  I did a lot of testing on this to get the proportions just right: You don't want too much or too little sauce.  This recipe allows you to scale it perfectly to the number of eggs you want, for just the amount of egg salad you want.  As always, feel free to substitute/add/adjust spices to suite your own tastes. 

Egg Salad: Simple and Scalable!

Prep Time: 5 minutes

Cooking Time: n/a

Yield: varies

Ingredients:

-  peeled hard-boiled eggs - as many as you'd like!
-  2 tsp mayonnaise per egg
-  1 tsp yellow mustard per egg
-  1 tsp sweet relish per egg
-  ground black pepper

EASY NOTE ON CONVERSIONS: 3 tsp = 1 Tbsp, so if you scale the recipe up enough to have multiples of 3, you can just use a Tbsp!

Directions: 

1) Put the mayo, mustard, and relish into a bowl big enough to hold all of the ingredients and mix thoroughly.

2)  Sprinkle pepper to taste over the surface.  I like to add the pepper at this step - before adding the eggs - because the pepper mixes better.  It doesn't get stuck in clumps to the egg bits.  This goes for all of the ingredients, actually.

3)  Roughly cut pieces of the hard-boiled eggs into the bowl with the "sauce." Use any method you like.  I just happen to think that the roughly cut pieces are great for texture...and it's a lot easier and quicker to to!

4)  Mix thoroughly, but gently, so as not to squish the eggs.

Enjoy!