Instructions

• Place 8 large eggs in a single layer in a saucepan and add cold water to cover the eggs by about 1 inch.
• Bring the water to a boil over high heat. As soon as it reaches a rolling boil, remove the pan from heat, cover with a lid, and let the eggs sit undisturbed for 12 minutes.
• Meanwhile, fill a bowl with ice water. After 12 minutes, transfer the eggs to the ice water and cool until they are easy to handle (about 5 minutes).
• Peel the cooled eggs and chop them into small pieces.
• In a mixing bowl, combine the chopped eggs with 1/3 cup mayonnaise, 1/4 cup diced dill pickles, 1 tablespoon dill pickle juice, and 1 teaspoon Dijon mustard. Mix gently until evenly combined.
• Season with salt and pepper to taste, stir once more, and serve.