Peel the 10 hard-boiled and cooled eggs and separate the egg yolk from the egg white. Mix the egg yolks with the mustard, miracle whip, salt, pepper and a pinch of sugar and stir to a creamy mixture. Use the egg slicer to chop the egg whites lengthways and crossways to make cubes.
Drain the mandarins while collecting the juice. Halve the mandarins each time.
Carefully mix the egg yolk mixture, the diced egg white and the mandarins. Add a dash of tangerine juice and stir again and season to taste.
The egg salad should sit in the refrigerator for at least two hours before serving.
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