Ingredients

• 4 large eggs
• 1/4 cup celery
• 1/2 cup sweet onion (Vidalia® or other sweet onion)
• 2 tablespoons sweet pickle relish
• 3 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon Mrs. Dash® garlic & herb seasoning blend

Preparation

1. Hard boil the eggs for 8 minutes; turn the heat off and leave eggs in water for 2 additional minutes.
2. Peel the eggs and chop or grate to desired consistency.
3. Finely chop celery and onion. Drain pickle relish then measure 2 tablespoons.
4. In a medium bowl mix all ingredients together until well blended.
5. Chill at least 1 hour in the refrigerator before serving.

Helpful hints

• If eggs are purchased at least a week ahead of time they will be much easier to peel when boiled.
• Compare brands and select the mustard, mayonnaise and pickle relish with the lowest sodium content.
• Refrigerate overnight for optimal flavor.
• Serve with low-sodium crackers or spread on sandwich bread.
• Keep egg salad in an insulated bag if taking away from home to keep it cold and avoid food spoilage.