Celery Egg Salad

Ingredients

• egg 6 large pieces
• mayonnaise 0.25 cups
• yellow mustard 1.5 teaspoons
• celery 0.5 cups
• pickled cucumber 1.5 teaspoons
• salt 1 dash
• ground black pepper 0.125 teaspoons

Tools

• saucepan
• mixing bowl
• spoon
• knife
• water

Instructions

1. Place the eggs in a saucepan and cover with cold water so the water reaches the top of the shells. Cover the pan and bring to a light boil for 1–2 minutes.
2. Remove from the heat and let the eggs stand, covered, for 15 minutes.
3. Drain the eggs, cover with ice water, and let stand until cool.
4. Crack and peel the eggs, then chop them coarsely and place them in a large mixing bowl.
5. Add the mayonnaise, mustard, celery, and sweet pickle relish if desired. Mash together.
6. Season with salt and ground black pepper.
7. Serve on toasted English muffins, whole wheat bread, crackers, or lettuce.

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