My Egg salad:
1 dozen eggs , hard boiled, then chopped
1 cup mayo
1/2 cup yellow mustard
1/2 packet Hidden Valley Ranch Dressing
4 minced scallions
5 TBLSP Sweet Relish
3 tbsp chopped green olives with pimentos
1/4 cup minced celery
Mix all together, and put in fridge for an hour to blend. Serve on bread du jour.
Also on occasion, I add a tablespoon of Patak’s Mild Curry paste to the mix for something a bit different and delish.