Egg Salad Sandwiches

I love egg salad sandwiches, but for some reason I don't make them very often--however, the week after Easter we happened to have 18 hard boiled eggs lying around so I whipped up some egg salad. Yum--it was good. I should make it more often.

Egg Salad Sandwiches

12 eggs
1/4 c. sour cream
1/2 c. plus 1 Tb mayo
1 Tb spicy mustard
2 Tb minced onion
2 Tb sweet pickle relish
seasoned salt to taste

Cover eggs with water in a saucepan and bring to a boil. Once the water is to a rolling
boil, turn the burner off and set a timer for 10 minutes. Once 10 minutes has passed, run the
eggs under cold water. Crack and peel the eggs under cold water and the shell should slip right
off. Once the eggs are cooled dice them finely mashing some if you like a finer texture. Mix
everything together in a bowl and refrigerate a couple hours. Serve on toasted fresh bread
with lettuce and tomato.
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