Name: Easy Egg Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 4 large eggs ($2.68*); 3 Tbsp mayonnaise ($0.15**); 1 Tbsp dill relish ($0.08***); 1 tsp Dijon mustard ($0.02); ¼ tsp lemon juice ($0.01); ⅛ tsp salt ($0.02); ⅛ tsp black pepper (freshly cracked, $0.02)

Ingredients

2 serv.

4 large eggs ($2.68*)
3 Tbsp mayonnaise ($0.15**)
1 Tbsp dill relish ($0.08***)
1 tsp Dijon mustard ($0.02)
¼ tsp lemon juice ($0.01)
⅛ tsp salt ($0.02)
⅛ tsp black pepper (freshly cracked, $0.02)

Instructions

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1 Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
2 After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
3 Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
4 Taste and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.