Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.
6 large eggs
⅓ cup mayonnaise
2 tablespoons sweet India pickle relish
2 teaspoons yellow mustard
1 teaspoon white sugar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
3 dashes hot sauce (such as Tabasco®) (Optional)
Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
Chill in the refrigerator for at least 30 minutes.
