Crisp water chestnuts and tangy sweet relish give an unexpected crunch to this tasty egg salad. Serve on thick slices of bread, or as a spread for crackers.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
477 Calories
Recipe Instructions
Step 1
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
Step 2
Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.
Ingredients
4 eggs
salt and pepper to taste
1 teaspoon paprika
⅓ cup mayonnaise
1 teaspoon dry mustard
⅓ cup sweet pickle relish
1 (4 ounce) can sliced water chestnuts, drained and chopped
