I met an Egg man one day. He taught me many things.
■10 eggs
■4 tbsp mustard - I like spicy mustard.. I use stone ground mustard or dijion
■1 tbsp coarse black pepper
■2 drops lemon or lime juice
■1 tbsp sea salt
■3 tbsp minced garlic, drained (do not use garlic that's in oil)
■1 tbsp dill relish
■3-4 drops worchestershire sauce (5 drops is a bit much)
■1/2 cup mayo (DO NOT USE MIRACLE WHIP)
Instructions: (I use a bag for quick clean up and easy storage. If you are uncomfortable with using a baggie, use a bowl but store it in a baggie afterward.)
1) Boil eggs on high. (make sure water barely covers the eggs before boiling begins.)
2) Get plastic ziplock
3) Put all ingredients besides Eggs into baggie, squeeze out 99.9% of the air and mix it up good. (There, I saved you all the dishes.)
4) Peel eggs after medium-boiled, hard boiled is fine too. (To peel then easier, run them under water while peeling and still hot. the temperature change will help the egg pull away from the shell membrane and it will come off easily.)
5) place eggs into baggie, squeeze out most of the air, doesn't have to be perfect but you're sqeezing the bag next.
6) use your hands to knead the bag. pop the eggs and squish. don't pop the bag. (No mess)
7)remove as much air as possible from the baggie and store in the fridge after consistently mixed. Allow 12-24 hours minimum to set.
8) serve on toast, pick your favorite.
Makes 8-12 sandwiches on average