EGG SALAD: EASY COLLEGE RECIPE

YOU WILL NEED:

Saucepan

Lg. spoon

Knife

3  eggs

2  tbsp. mayonnaise

1/2  tsp. salt

1/4  tsp. pepper

1  tbsp. sweet pickle relish

1/4  cup finely diced onion (optional)

1.  Put eggs in saucepan and cover with cold water.  Bring to a boil and continue

     to boil for 20 minutes.

2.  Remove from heat and rinse with cold water until cool enough to handle. 
     Crack and roll, gently on the counter then peel and rinse.

3.  Dice the eggs in about 1/2 inch (or smaller) pieces into bowl.  Add rest of
     ingredients, stir to mix.  Cover and refrigerate.


SERVES:  1 to 3


SERVING HINTS:  Pile egg salad on bread for a great sandwich.  You could also
     serve it on crackers as a snack or eat the egg salad as a main dish and serve
     with a salad.