Ingredients
Equipment
Method
Cooking Instructions
- Start by placing the 8 large eggs in a medium saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 12-14 minutes, depending on how firm you like your yolks.
- After the eggs have finished cooking, carefully drain the hot water and transfer the eggs to a bowl of ice water. This not only cools them down quickly but also helps in peeling them easily. Let them sit for about 5-10 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel them under running water to make the process easier.
- In a large mixing bowl, mash the peeled eggs with a fork until they reach your desired consistency. Add the 1/3 cup mayonnaise, 1/4 cup diced dill pickles, 1 tablespoon dill pickle juice, and 1 teaspoon Dijon mustard. Mix until well combined.
- Add salt and pepper to taste, adjusting the seasoning as needed. If you like it tangier, feel free to add a bit more pickle juice!
- Your Egg Salad With Pickles is now ready! Serve it on toasted bread, in a wrap, or alongside fresh veggies for a light meal.
Notes
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, consider adding Greek yogurt or sour cream.
- Feel free to mix in chopped celery or fresh herbs for extra flavor.