Elevated Egg Salad with Pepper Relis

This isn't your average deli egg salad. The addition of Nanny Dot’s Pepper Relish adds a pop of color and a balanced acidity that cuts through the mayonnaise, making every bite bright and refreshing.

Ingredients

• 6 Large Eggs: Hard-boiled and peeled.

• 1/4 cup Mayonnaise: Adjust for your preferred creaminess.

• 2-3 tbsp Nanny Dot’s Pepper Relish: Drained slightly if you prefer a thicker consistency.

• 1 tsp Dijon Mustard: For a bit of depth and sharp flavor.

• Salt & Black Pepper: To taste.

• Optional: Fresh chives or green onions for a hit of herbal freshness.

Instructions

1. Prepare the Eggs Place your eggs in a single layer in a saucepan and cover with an inch of water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Immediately transfer to an ice bath for easy peeling.

2. The Rough Chop Once cooled and peeled, chop the eggs. Some prefer a fine mash, but for this version, a medium chop allows the texture of the pepper relish to really shine alongside the eggs.

3. Fold in the Flavor In a medium bowl, whisk together the mayonnaise, Dijon mustard, and the pepper relish. Gently fold in the chopped eggs until they are well-coated but not over-mixed.

4. Season and Chill Taste the mixture before adding salt, as the relish already brings a savory brine to the dish. Add black pepper and salt as needed. For the best results, let the egg salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

How to Serve It

• The Classic Sandwich: Pile it high on toasted sourdough or a buttery croissant with crisp bibb lettuce.

• The Low-Carb Scoop: Serve a generous scoop inside a hollowed-out tomato or on top of a bed of mixed greens.

• The Appetizer: Use it as a topper for crackers or toasted baguette rounds for a quick, heritage-inspired snack.