Sandwiches- Egg Salad Sandwich

4 hard boiled eggs, finely chopped
2-3 Tablespoons of pickle relish
½ teaspoon salt
1 teaspoon mustard
¼ cup olive-oil mayonnaise (can use plain greek yogurt, if desired)

Directions
Put the eggs in a pan of cold water. Simmer for 20 minutes. Cool promptly in cold water, then in the refrigerator so the eggs will be easy to peel.
Remove the shells from the eggs, and chop the eggs finely.
Mix all the ingredients together. Serve on a bed of lettuce or whole wheat bread.
Recipe courtesy of myplate.gov