Boil eggs. You need hard boiled, not soft boiled eggs. Cool them just enough to peel them (run cold water in the pan) – you want the eggs warm. As you peel them, add them to a bowl, using a fork to break them up as you go. Add the butter (this works best if butter is room temperature) and use a fork to continue mashing eggs until fine. Now add the sour cream or Greek-style yogurt, about that much pickle relish (we used our Squash Relish), and lots of black pepper (do not skimp here!). Keep mashing and mixing until you’re happy with how it looks.

Photo credit: jill, jellidonut… whatever from Raleigh, NC, USA (Atomic Cafe Egg Salad Love!) [CC-BY-SA-2.0 (www.creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons