Ingredients

• 1 dozen hard-boiled, peeled eggs
• 3 tablespoons Duke’s mayonnaise
• 1 1/2 teaspoons prepared mustard
• 7 shakes of Crystal hot sauce (or your favorite hot sauce)
• 4 teaspoons Wickles Relish
• salt and pepper to taste

Instructions

1. Bring eggs covered with water to a boil. When boiling, cover with lid and turn off the heat. Allow to sit 20 minutes.
2. Drain immediately and fill the saucepan with cold water. Peel eggs under cold running water. Chop peeled eggs in a bowl.
3. Combine the rest of the ingredients.
4. Add more mayo if needed to achieve right consistency.
5. Masters style…Serve on white bread.

Notes

The Wickles relish adds a wickedly delicious kick to the egg salad.You might want to use your favorite sweet pickle relish or dill pickle relish.

By KathyMillerTime

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