My Favorite Egg Salad

2 Hard Boiled Eggs
2 Hard Boiled Egg Whites
1/4 C Red onion
2 4" pieces Celery
4 Tbl Sweet Relish
4 Tbl Hellman's light Mayo
1 tsp Spicy Brown or Dijon mustard (optional)
1/4 tsp Fresh Ground Black Pepper

Hard boil 5 eggs (see tip), cool to be able to handle. chop 2 whole eggs. Remove yolks from other 4 hard boiled eggs, and chop the whites. Dispose of yolks.
Finely chop red onion
Slice celery very thin, then cut in half. (or dice)
Add remaining ingredients and stir well.
I think it tastes best when refrigerated a bit but you can eat right away.

TIP: To make "perfect" hard boiled eggs, put them in pan large enough so they are in a single layer. cover so there's about 1 " of cold water covering the eggs. Put on stove and bring water to a boil. As soon as the water boils turn off the heat, and let the eggs sit for 10 minutes. Pour out most of hot water and cool eggs further with cold water. Let sit until cool. Done this way eggs will come out with the yolks centered and no grey coloring around the yolks. If having a problem peeling, peel under running water.

Makes 3 1/2 cup servings. you can do 6 1/4 cup and half the nutrition facts but I LOVE egg salad so I like to have more :)

Number of Servings: 3

Recipe submitted by SparkPeople user JTHOLL.