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Prep 15min
Total40min
Servings4
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Ingredients
6
eggs
Cold water
1
medium stalk celery
3
tablespoons pickle relish
3
tablespoons mayonnaise or salad dressing
12
mini hamburger buns, split
3/4
cup canned shoestring potatoes
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Steps
1
Put the eggs in the saucepan. Add enough cold water to saucepan until water covers eggs.
2
Heat the water and eggs to boiling over high heat. Take saucepan off hot burner. Cover saucepan with lid, and put on the counter for 20 minutes. After 20 minutes, run cold water into the saucepan to quickly cool eggs and keep them from cooking more.
3
Tap each egg lightly on the counter to crack the shell. Roll egg between your hands to loosen shell, then peel it off. (If shell is hard to peel, you can hold the egg under cold water while peeling.) Put the peeled eggs in the bowl. Chop the eggs into small pieces, using the table knife.
4
Wash the celery in cool water. Pat dry with the paper towels. Chop celery into small pieces on the cutting board, using the sharp knife (you need about 1/2 cup). Put the celery, pickle relish and mayonnaise in bowl with eggs. Stir until mixed, using the wooden spoon.
5
Split each hamburger bun in half to make a top and a bottom. Spoon egg salad mixture onto the bottoms of the buns. Sprinkle with the shoestring potatoes. Cover with the tops of buns.
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