Step 1

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.

Step 2

Drain and rinse eggs under cold water for 1 minute.

Step 3

Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.

Step 4

Roughly chop the eggs.

Step 5

In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.

Step 6

Store in an airtight container in the refrigerator for 4-5 days.

Step 7

Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.