Deviled Egg Salad
Creamy Deviled Egg Salad with dill pickles, fresh dill, and protein-packed eggs. Perfect for sandwiches, snacks, or a light lunch!
Servings 5
Ingredients
- 8 eggs
- ¼ C mayonnaise
- 1 T mustard
- ½ C dill pickles
- 1 T pickle juice
- 1 T fresh dill
- ½ t salt
- ¼ t pepper
- ¼ t paprika
Instructions
- Hard boil the eggs with my fool proof method. Gently place the eggs in a pot. Fill the pot with water so that the eggs are fully covered in water plus an inch above the eggs. Turn the heat to medium high and bring to a rolling boil. Immediately turn off the heat once the water is boiling and place the lid on the pot for 5 minutes. Move the pot to the kitchen sink and fill the pot with cold water. Once the eggs have cooled, begin to remove the shell from the eggs.
- Rough chop the eggs to your linking and place in a medium size bowl. I prefer to chop to a smaller size so that the egg salad stays on the bread. I find that larger pieces tend to fall off the bread when eating.
- Add the mayonnaise, mustard, and pickle juice to the eggs.
- Finely chop the dill pickles and fresh dill and add to the eggs.
- Add the salt, pepper and paprika to the egg mixture and gently stir the egg salad ingredients together.
Notes
Serve this Deviled Egg Salad on toast, bread (as a sandwich), or by itself with crackers or chips.