Egg Salad

Have any eggs leftover from Easter? Make this yummy egg salad recipe!

Ingredients

1/2 c. mayonnaise
2 tbsp. yellow mustard
1 tbsp. dill pickle juice
1/2 tsp. kosher salt, plus more to serve
1/4 tsp. ground black pepper, plus more to serve
1/4 tsp. paprika, plus more to serve
1/8 tsp. cayenne pepper, optional
12 whole hard-boiled eggs, peeled
1/4 small red onion, finely chopped
1/4 c. finely chopped dill pickles
1 tbsp. chopped fresh chives, plus more to serve
1 tbsp. chopped fresh dill
Sliced bread or crackers, for serving

Directions

Step 1

In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, salt, pepper, paprika, and cayenne until well combined. Coarsely chop the hard-boiled eggs; fold into the dressing with the onion, pickles, chives, and dill. Cover and refrigerate the egg salad until ready to serve.

Step 2

Sprinkle the salad with extra chives, salt, pepper, and paprika. Serve on sandwiches, on crackers, or straight from the bowl.

Recipe and image sourced from: https://www.thepioneerwoman.com/food-cooking/recipes/a42663769/egg-salad-recipe/

Emma Dunn