I love deviled eggs and use this same recipe for those and my egg salad sandwiches. The egg salad recipe has one addition, sweet pickle relish. This recipe is great for those times when you want something filling but don't want to eat a meaty sandwich. Six eggs can feed a family of four at two sandwiches each. My preference is Miracle Whip but this recipe isn't bad with regular Mayo either.
The Perfect Egg Salad Sandwich
6 eggs (boiled, peeled, and chopped)
3 TBSP Miracle Whip
1 dash mustard powder
1 squirt Dijon mustard
1 TBSP sweet pickle relish
1 pinch Cayenne
salt and pepper
toasted white bread
After the eggs have been shelled, add them to a bowl and use a knife to cut into fine pieces. I chop the knife through the bowl and then use a fork to get any of the big remaining pieces. Add the Miracle Whip, mustard powder, Dijon, Cayenne, and salt and pepper. Stir and taste for salt. Lastly add the relish and stir. Serve on toasted white bread.
*This is my fool proof way for getting perfect boiled eggs. Place eggs in cold water and bring up to a rolling boil. Set an egg timer to 12 minutes. At the twelve minute mark turn off the heat and let sit in the warm water for 20 minutes. Drain water and cover eggs with cold water. Older eggs also peel easier. Use eggs that are a week old at least.