Total Cook to Ready Time: 35m
1 tsp.sweet relish (optional)
¼ c. chopped red onion or another sweet onion of choice
1 teaspoon powder mustard or spicy, brown mustard
1/4 teaspoon paprika
salt and pepper to taste
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool (by running under cold water or use an ice bath if eggs are farm fresh and more difficult to peel since they are not dried out and already peeling away from the shell), peel eggs and chop to desired size.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers, or best yet, inside a sliced cucumber (cut cucumber into larger quarters with half the center scooped out to accommodate the egg salad within).