The contributors at RBR were asked to do some of their favorite tailgate recipes. Brent brought you his Longhorn Meatloaf and Erik introduced you to his Brandon Chicken’s Chicken Birria Tacos. While those are some excellent dishes, I promise to go a little easier on those of us who were not blessed with the most expansive of culinary skills.
The ingredients are probably already in your kitchen:
- 6 to 8 hard-boiled eggs
- 1/4 cup Sweet Pickle Relish
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 cup Mayonnaise - I am an ardent devotee of Duke’s Mayonnaise and I highly recommend their products!
- Boil eggs - If your most advanced cooking involves a toaster and Pop-Tarts, check this site for instructions.
- Peel eggs (make sure to get all shell fragments) and chop those suckers up. You may also want to mash them up with a fork.
- Add the relish, salt, and pepper and give the whole shebang a quick stir.
- Add the mayo and gently stir everything together until well combined. If it is too dry, add a little more mayo but not too much.
And that is it! The great thing about egg salad is once you learn how to do it, you can experiment with ingredients.
- Serve on saltines, Triscuits, or good ol’ fashion white bread like they do at the Masters. I have seen some people toast their bread but that is not conducive to tailgating.
- Toppers can include lettuce, red onions, tomatoes, sprouts, or just eat it as it is.
- If you want to experiment, instead of relish try adding any combination of chopped green onions, chopped celery, and/or chopped fresh dill.
- If you are feeling bold, try dill or jalapeno relish instead of sweet relish.
- For a zesty crazy twist, substitute mayo with white sauce. You can make your own (primarily made of mayonnaise, vinegar, and spices) but again I recommend Duke’s Alabama-Style White BBQ Sauce. NUM!