Start by placing a dozen large eggs in a saucepan and filling it with enough water to cover the eggs by about an inch. Set the pot over medium-high heat and bring the water to a rolling boil. Once boiling, cover the pot and reduce the heat to low. Let the eggs simmer for 10-12 minutes until fully cooked. After they’re done, transfer them to an ice bath to cool for about 5 minutes for easy peeling.

Once the eggs are cool enough to handle, gently tap them on a hard surface to crack the shells. Peel the eggs under running water to ensure all shell pieces are removed. Next, place the peeled eggs onto a cutting board and chop them into small, bite-sized pieces.

In a large mixing bowl, combine the chopped eggs with half a cup of mayonnaise, a tablespoon of mustard, and a few tablespoons of pickle relish. Sprinkle in salt and pepper to taste. Use a spatula to mix everything together thoroughly.

Once combined, take a moment to taste your Deviled Egg Salad. If you prefer a zestier flavor, add a touch more mustard or a dash of cayenne pepper for heat. If the salad seems dry, stir in a little more mayonnaise until you reach your desired creaminess.

Now that your Deviled Egg Salad is perfectly seasoned, enjoy it on a bed of fresh greens, as a sandwich filling, or simply scoop it onto crackers.