Easy Egg Salad

Ingredients

• 4 large eggs 
• 3 Tbsp mayonnaise 
• 1 Tbsp dill relish
• 1 tsp Dijon mustard
• ¼ tsp lemon juice 
• ⅛ tsp salt
• ⅛ tsp black pepper (freshly cracked)

Instructions 

• 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.
• 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.
• 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.
• Taste and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.