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Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they
are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once,
turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set
aside.
In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until
well blended.
Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the
eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in
refrigerator to increase flavor.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.
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