2tablespoonssweet pickle relishdrained and patted dry
2tablespoonschopped pimentosdrained and patted dry
salt and pepperto taste
paprikafor garnish (if desired)
Instructions
Place the chopped eggs, mayonnaise, mustard, relish, salt and pepper in a bowl. Stir to combine. Add the pimentos and stir gently until incorporated. I add the pimentos separately to avoid overmixing them. If they get stirred around too much their color will bleed into the egg salad.
Refrigerate or serve immediately. I like mine served open face on a piece of soft bread. Sprinkle each sandwich with paprika, if desired.