Egg Salad With Pickles
This Egg Salad With Pickles is a zesty twist on a classic! Creamy, crunchy, and oh-so-delicious, it's perfect for any meal.
Equipment
- Medium Saucepan
- Mixing Bowl
- Whisk or fork
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1/4 cup dill pickles, diced
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Start by placing the eggs in a medium saucepan and covering them with cold water. Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes.
- Carefully drain the hot water and transfer the eggs to a bowl of ice water. Allow them to cool for about 5-10 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel under running water. Chop the eggs into bite-sized pieces.
- Add the mayonnaise, diced dill pickles, dill pickle juice, Dijon mustard, salt, and pepper to the bowl with the chopped eggs. Mix gently.
- Taste your egg salad and adjust the seasoning if needed. Add more salt, pepper, or pickle juice according to your liking.
- Spoon the egg salad onto your favorite bread for a sandwich, serve on a bed of lettuce, or enjoy with crackers. Best served chilled.
Notes
- For best results, use fresh eggs as older eggs can be harder to peel.
- This egg salad can be stored in the refrigerator for up to 3 days in an airtight container.
- Feel free to experiment with ingredients like celery, green onions, or avocado for added creaminess.