Simple enough to be underestimated, but a proper batch uses a full dozen hard-boiled eggs — not six, not eight.
Ingredients
- 12 eggs, hard-boiled and peeled
- 1/3 cup good mayonnaise
- 2 teaspoons yellow mustard
- Salt and pepper
- 1 tablespoon sweet pickle relish, optional
Method
- Chop the eggs to your preferred texture — rough chunks or nearly mashed.
- Combine with mayonnaise, mustard, salt, pepper, and relish if using. Stir gently to keep some texture.
- Serve on toasted bread with lettuce and tomato, on crackers, or scooped into halved avocados.
A dozen eggs makes six to eight servings for under two dollars — less than half what a prepared container costs at the store.