Boiling the egg is what takes the most time, and the taste is worth every moment waiting for it to cook.
| 1 | Egg/sRoom temperature | |
| ¼ | cup | Pickles, SweetDiced very small, almost minced |
| ½ | cup | Mayonnaise |
| 2 | tbsp | Ketchup |
| 1 | Fill a small pot with water deep enough so that the egg can be immersed. Bring the water to boil over high heat. |
| 2 | When the water comes to a boil, place the egg in the boiling water and boil for nine minutes. You can do this separately from the rest of the preparation. Sometimes I do this in the midst of lunch prep or clean-up; completing the recipe later is then simple and quick. |
| 3 | Peel the shell off the egg. |
| 4 | Place the boiled egg in a bowl about the size of a cereal or soup bowl. With the tines of a fork, cut through the egg until the white and yolk are crumbled and evenly distributed. |
| 5 | Add the chopped pickle, mayonnaise, and ketchup, in that order. |
| 6 | Mix the ingredients together, and it's all done. |
| 7 | You can vary the proportions to your preferences. For example, we use less ketchup when we're using this for a grilled Reuben sandwich than when we're using it for a salad. |