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10 minutes
5 minutes
90 minutes
- 2 eggs
- 2 (15 ounce) cans kidney beans, drained
- 0.5 cup mayonnaise
- 0.5 onion, diced
- 1 stalk celery, diced
- 2 tablespoons sweet pickle relish
- In a saucepan, gently lay the eggs and cover them with cold water. Bring the water to a boil, then remove from heat. Let the eggs sit in the hot water for 15 minutes. Take the eggs out, cool them under cold running water, then peel and chop.
- Combine chopped eggs, kidney beans, mayonnaise, onion, celery, and relish in a bowl. Mix gently, then season with salt and pepper. Chill in the refrigerator for at least 1 hour before serving for optimal flavor.
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