Eggcellent Egg Salad

This weekend was a relaxing one. Spent most of it with our house guests and close friends. Another cold snap is coming through this week {I LOVE the cold!} and we are anxiously awaiting the arrival of our close friends' baby boy, so there are some wonderful things to look forward to! In preparation for a week when we might be in and out of the house a lot, I wanted to make something easy to throw together for the first few days. My egg salad is a perfect lunch to have prepped. Its super easy and sooooooooo tasty. I love the grainy mustard in it and my new favorite mayo which has some lemon flavor in it. This is seriously the best egg salad I have ever had! Toot toot!

Time: 30 minutes
Servings: 4-6 sandwiches

Ingredients:

• 8 large eggs
• 1 tbsp whole grain mustard
• 1 tbsp regular mustard

• 2 [heaping] tbsp Lemonaise Light (you can add more to your liking)

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• 1 tbsp sweet relish
• 1/2 tsp garlic powder 
• Salt & Pepper 
• Paprika 

Directions:

• Place 8 eggs in medium sauce pan-cover with water and set to high. Boil for about 20 minutes. (Rule is about 2-3 minutes per egg)
• Drain eggs and run under cold water as you peel to stop the cooking process and not burn your hands while you peel. Place peeled eggs in a container and in the refrigerator to cool down for about 10 minutes or more if you wish. I am an impatient lady! 
• With a fork, mash up the eggs. Add all your ingredients and mix together! 
• Toast up some sourdough bread, add lettuce and if you wish, tomato. Add your egg salad and sprinkle some paprika on top for prettyness. 
• Happy lunching! :)