Egg Salad

Ingredients

8 hard boiled eggs, peeled and cooled

3 drops vegetable oil and 1 teaspoon salt for boiling eggs)

½ cup olive mayo, or your choice of mayo

3 Tablespoons dill pickle relish

1 teaspoon sweet pickle relish

1 teaspoon spicy mustard, or your choice of mustard

1 teaspoon salt

½ teaspoon black pepper (can use white pepper)

Dash celery seed (optional)

Dash cayenne (optional)

Instructions:

Place eggs in large pot, completely covering with water; add drops of vegetable oil and 1 teaspoon salt to water.  Cover until water starts to boil; remover cover and cook for 12 minutes.  Drain hot water off eggs and run cold water over them.  Peel immediately.  Place peeled eggs on plate and cool before adding them to Ziplock bag; refrigerate and cool in fridge for at least an hour.  Remove eggs from fridge and chop into small pieces.  In medium sized mixing bowl, add mayo, dill and sweet relish, mustard, salt, black pepper, celery seed and cayenne and mix until combined.  Gently fold in chopped eggs and mix until all eggs are coated in dressing.  Serve on favorite bread or with crackers.  Place leftover salad in airtight container and refrigerate.