12 hard boiled eggs
Wait... I realize, this is going to be really difficult... I didn't measure a thing. Nothing. It's really about feel, texture, and taste. Okay, let's start again.
12 hard boiled eggs
mayo (not miracle whip)
Golden Harvest 3 Pepper Mustard (just a smidge)(by the way, this is SUPER yummie)
sweet relish
celery, small dice
onion, small dice
smoked paprika
chili powder
sea salt
fresh ground pepper
bacon (yes, I said bacon) =]
Once you get the eggs all hard boiled, peeled and cleaned up - this is what needs to happen, it's mucho importante... Put all the yolks in a large mixing bowl and put the whites aside. Now mash those yolks with a fork until it's really fine. It's not cute, at least not to me, to have huge pieces of yolk starin' back atcha! Next, dice the whites up fairly small... You want sizes to be consistent... so egg, onion, and celery should be fairly similar in size.
Mix in the whites with the yolks and add mayo--this is your first texture test. You want it to be creamy, but NOT runny. Then, add the sweet relish, onion, celery, and spices. At this point, you can choose to use or not use the 3 pepper mustard. I love it's zingy taste, but it can be overpowering for some people, so it really depends on what you like. I would taste it without it first and if you think it needs a little something, just add a teenie bit at a time.
Cover and put in the fridge for AT least an hour, or overnight if possible. I forgot the bacon, right?? Nooo... I would never forget that... You want to cook and crumble (small crumbles, remember what I said up there about consistent pieces?) about 6 slices of bacon and let it cool. You can also cheat and use Real Bacon bits, but it has to be REAL bacon... Add that just before you serve and viola! You have egg salad!
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