I love good egg salad! It's great on toasted bread, a crispy bagel or just a fresh leaf of lettuce (if you're cutting down on bread). The way that I throw together my egg salad is very easy; the most Time-consuming part of the process is boiling the eggs! But, once you have the eggs peeled and chilled, this salad is very quick to make. (It's great to have a container of this in your fridge for a fast lunch.)
1. Use 2 forks or a pastry cutter to shred your boiled eggs-whites and yolks.
2. Add 2 TBSP Miracle Whip Salad Dressing (no substitutions). Then, 1 TBSP French's Yellow Mustard. Mix Well.
3. Finally, fold in a TBSP of sweet pickle relish. Chill in the refrigerator. Spread on sandwiches, toast, crackers or mound a scoop on a leaf of lettuce. Enjoy!