Ingredients8 large eggs⅓ cup mayonnaise1½ tablespoons yellow mustard1 tablespoon sweet pickle relish1 teaspoon pickle juice or fresh lemon juice1 small celery stalk, finely diced2 tablespoons finely chopped green onion or chives¼ teaspoon garlic powder¼ teaspoon paprika½ teaspoon salt, or to taste¼ teaspoon freshly ground black pepper8 slices sandwich bread, toasted if desiredExtra chopped chives for garnishInstructionsPlace the eggs in a saucepan and cover them with cold water. Bring to a boil, then cover the pan, remove it from the heat, and let the eggs stand for about 11–12 minutes.Transfer the eggs immediately to a bowl of ice water. Let them cool for 5–10 minutes, then peel.Roughly chop the eggs. For that classic grandma-style texture, keep some pieces fairly chunky rather than mashing everything smooth.In a bowl, combine the mayonnaise, mustard, pickle relish, pickle juice, garlic powder, paprika, salt, and black pepper.Add the chopped eggs, celery, and green onion. Fold everything together gently until the eggs are coated in the creamy dressing.Taste and adjust the seasoning. For extra old-fashioned tang, stir in another teaspoon of pickle juice or mustard.Cover and refrigerate for about 30 minutes. This gives the flavors time to blend and makes the salad especially delicious.Spoon a generous amount of egg salad over a slice of bread, sprinkle with chopped chives, and top with another slice. Serve immediately.Grandma’s secret: A little pickle juice is what gives classic egg salad that unmistakable tang without making the dressing too sharp.Serves: 4 sandwichesPrep time: 15 minutesChill time: 30 minutesStorage: Keep the egg salad refrigerated in an airtight container and enjoy within 3–4 days.
Grandma’s Classic Tangy Egg Salad Sandwich
