Deli-style Egg Salad

Ingredients:

10ea     hard boiled eggs

1ea     small red onion

2pc     celery stalks

2Tbl    Dijon mustard

1 1/2Tbl     sweet relish

1/4cup    mayo

1Tbl    veg-geez Louise

Preparation:
Begin by boiling the eggs. The easiest way to do it for this recipe is just put your eggs in a small saucepan, and cover with cold water. Turn the heat on medium-high, set a timer for 20 minutes, and walk away. When the timer kicks, run eggs under cold water until they are cool enough to handle. Then, peel them and get ready to make the recipe

Chop the hard boiled eggs in a food processor, until roughly chopped to your desired consistency. I actually just press the eggs through a baking screen over a bowl and they come out perfectly 1/4" diced. Next, finely chop the onions and celery, and add to the eggs, followed by the remaining ingredients. Fold well to combine, don't be afraid to mix a little aggressively, as this incorporates the yolk into the dressing and thickens it up just a bit more. Let it chill in the fridge till you're ready to enjoy this on some seeded rye bread.