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

pepper

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.