Perfect Egg Salad

Michael Kramer

1 dozen eggs

¼ cup mayonnaise

2 tablespoons dijon mustard

1 tablespoon horseradish

1 tablespoon sweet pickle relish

¼ cup minced dill

¼ cup minced chives

Place eggs into the bottom of a medium sized saucepan. Fill the pan with enough water to cover the eggs with 1 inch of water. Place saucepan over high heat and bring to a boil. Once it comes to a boil, turn off the heat, put a lid on the pan, and let sit for 8 minutes

Fill a bowl with ice and water. Plunge finished eggs into ice water to stop the cooking process. Peel eggs and chop into bite sized pieces

Place chopped eggs into a large mixing bowl. Add in mayonnaise, mustard, horseradish, relish, dill and chives. Gently fold together. Chill until ready to serve

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