For serving: croissants, bread or rolls of choice; lettuce
Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
Drain and rinse eggs under cold water for 1 minute.
Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
Roughly chop the eggs.
In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
Store in an airtight container in the refrigerator for 4-5 days.
Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.
Prep the egg salad the night before (or a few days in advance), but wait to assemble the sandwiches until right before you're ready to serve them. This will prevent the bread or rolls from becoming soggy.
Use a high quality mayonnaise, since that's the base of the salad dressing. We like Duke's brand.
Strain any excess juice from the pickle relish so that it doesn't thin the dressing too much.
Farm-fresh eggs are best when you can get them, but you can also take a shortcut and purchase peeled, hardboiled eggs at the grocery store if necessary.
Roughly chop the eggs, but don't mince them into tiny pieces. You want the egg salad to remain a little bit chunky, rather than turning into a thick paste when you stir everything together. Some texture is good!