Deluxe Egg Salad

1. 1

   Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.

2. 2

   When timer goes off, run cold water over them til lukewarm.

3. 3

   Cook the potatoes at the same time in another pan, just until fork tender.

4. 4

   Drain and hold.

5. 5

   Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.

6. 6

   Add the pickle relish and the Potatoes, now somewhat cooler.

7. 7

   Peel and chop the eggs somewhat chunkily.

8. 8

   If using processor, do a burst technique.

9. 9

   Add the eggs to the salad ingredients.

10. 10

    Mix the dressing, and combine with all the rest.

11. 11

    Eat warm or cold, on bread or not.

* Per serving · 4 servings · Values may vary.

No additional tips available.