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From This Weeks Menu
Basic Egg Salad
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A simple and classic egg salad recipe using Duke's olive oil mayo and sweet pickle relish.
Ingredients
- 6 each eggs
- 1/2 cup Duke's olive oil mayonnaise
- 2 tablespoon sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dijon mustard
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10 minutes.
- Drain the hot water and rinse eggs with cold water. Peel eggs and chop them into small pieces.
- In a large bowl, combine chopped eggs, mayonnaise, mustard, sweet pickle relish, salt, and black pepper.
- Mix well until all ingredients are evenly incorporated.
- Serve immediately or chill in the refrigerator before serving.