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Egg Salad With Pickles

A creamy, tangy egg salad with dill pickles and mustard ready in minutes.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1/4 cup dill pickles diced
  • 1 tablespoon dill pickle juice
  • 1 teaspoon Dijon mustard
  • salt to taste
  • black pepper to taste

Instructions

  • Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
  • Bring the water to a rolling boil over high heat. Once boiling, cover the pan and remove it from the heat; let the eggs sit in the hot water for 12 minutes.
  • Transfer the eggs to a bowl of ice water and cool until easy to handle, about 5 minutes; then peel and roughly chop.
  • In a mixing bowl, combine the chopped eggs, mayonnaise, diced dill pickles, dill pickle juice, and Dijon mustard.
  • Stir until evenly combined, then season with salt and black pepper to taste.
  • Serve immediately or chill briefly before serving.

Equipment

  • Saucepan
  • bowl
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Slotted Spoon

Notes

  • Use chilled pickles for extra crunch.
  • Adjust mayonnaise for preferred creaminess.
  • Add more pickle juice for tang if desired.