Ingredients
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8 large eggs, boiled
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1 stalk celery, finely diced
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4 tablespoons mayonnaise
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3 tablespoons sweet pickle relish
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1 tablespoon extra virgin olive oil
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1 tablespoon prepared mustard
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1 teaspoon cider vinegar
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1/2 teaspoon dried dill
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1/2 teaspoon turmeric
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon white pepper
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1 teaspoon Italian salad dressing mix
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1 teaspoon dried sweet basil leaves
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2 tablespoons yellow sweet onions, finely diced
Instructions
- Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
- To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
- Add the chopped whites to the mix and fold them in carefully.
- Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
- I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.