Egg Salad

• 4 eggs, hard boiled, finely chopped
• 2 tspsweet pickle relish
• 1/2 tspsalt
• 1 tspyellow mustard
• 1/4 cupmayonnaise

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Put the eggs in a saucepan of cold water. Simmer for 20 minutes.

3. 3

   Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.

4. 4

   Remove the shells from eggs, and chop the eggs finely.

5. 5

   Mix all the ingredients together.