Cookbook author Tammy Algood made Egg Salad, a delicious way to use leftover Easter eggs. For more of Tammy's recipes, kitchen tips, shortcuts and more, look for her cookbooks, which are all available at www.amazon.com.
8 hard cooked eggs, peeled and chopped
1/4 cup mayonnaise
1/4 cup pickle or green tomato relish, drained
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Place all ingredients in a mixing bowl and stir to combine. Cover and refrigerate at least 2 hours or overnight.