Egg Salad Recipe

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• 8 each large eggs
  Ingredient note

  Source: 8 large eggs
• 1 tablespoon distilled white vinegar
  Ingredient note

  Source: 1 tablespoon distilled white vinegar
• 1/3 cup mayonnaise
  Ingredient note

  Source: 1/3 cup mayonnaise
• 1 tablespoon sweet relish
  Ingredient note

  Source: 1 tablespoon sweet relish
• 1 tablespoon yellow mustard
  Ingredient note

  Source: 1 tablespoon yellow mustard
• 1 tablespoon fresh dill (finely chopped. or 1 tsp. dried.)
  Ingredient note

  Source: 1 tablespoon fresh dill (finely chopped. or 1 tsp. dried.)
• ¼ tsp paprika
  Ingredient note

  Source: ¼ tsp paprika
• 1 teaspoon garlic salt
  Ingredient note

  Source: 1 teaspoon garlic salt
• 1 rib celery (finely diced)
  Ingredient note

  Source: 1 rib celery (finely diced)
• 3 tablespoons yellow onion (finely diced)
  Ingredient note

  Source: 3 tablespoons yellow onion (finely diced)

1. Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
2. Place them in a colander and rinse them under cool running water to stop the cooking process. Once cooled, peel each egg.
3. Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl. Dice the egg whites into fine squares of equal size.
4. Add the vinegar to the warm egg yolks and let them cool, then add the mayonnaise, relish, mustard, dill, paprika and garlic salt. Mix until well-combined, then gently stir in the onions, celery, and diced egg whites until well comibined.
5. If possible, chill for at least 30 minutes prior to serving. If desired, serve over 4 sandwiches or lettuce wraps