A creamy, flavorful favorite—perfect for BBQs, sandwiches, or home-style side dishes.

Estimated Yield: Serves 6–8

📝 Ingredients

• 10–12 large eggs

• 1/2 cup mayonnaise

• 1 tablespoon yellow mustard (optional)

• 1 tablespoon sweet pickle relish (optional)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• Optional: 4 slices cooked bacon, chopped for garnish

• Optional: 2 green onions, chopped for garnish

• Optional: Paprika for garnish

• Optional: Dash of lemon juice for brightness

• Optional: Chopped onions (added flavor and amazing crunch!)

👩‍🍳 Instructions

1. Boil the eggs: Place eggs in a large saucepan and cover with water. Bring to a boil, then turn off heat and cover. Let sit for 10–12 minutes.

2. Cool and peel: Transfer eggs to an ice bath. Once cool, peel and chop eggs.

3. Prepare dressing: In a large bowl, mix mayonnaise, mustard (if using), relish (if using), garlic powder, onion powder, salt, and pepper. Add a splash of lemon juice if desired.

4. Add eggs: Gently fold chopped eggs into the mixture.

5. Optional texture tip: Mash some eggs while leaving others in chunks for a creamy-yet-textured salad.

6. Taste and adjust seasoning as needed.

7. Chill: Cover and refrigerate overnight for deeper flavor (optional but recommended).

8. Garnish before serving with bacon, green onions, or a sprinkle of paprika.

9. Serve cold as a side dish, sandwich filling, or with crackers at your next BBQ or casual meal.