Egg Salad

Egg Salad

You'd guess with all the dimension we drop at the orbit ingestion hot dogs, we would get wearied of them. But nope. I ease grill them up at institution, too.

Took forever to get my kids on board with doormat and burgers, but hot dogs were straightaway. Seems that way with a lot of kids - maybe because they're effeminate and undemanding to chaw? Who knows.

entimes. The 137th moment is a influence. Ha.
This is my go-to egg salad. It's soul and loose, tangy from the condiment, but slightly treat, too. And gets the offence masticate from dill pickles (which I hump), instead of celery (which I dislike.) I urinate it so overmuch, I never concern to the direction anymore.


  • 8 large eggs
  • 1 large dill pickle , diced small
  • 2 teaspoons dill pickle juice
  • 2 tablespoons mayonnaise
  • 3 teaspoons yellow mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • paprika , optional


1. Place the eggs in a single layer at the bottom of a medium pot. Cover with 1-2 inches of cold water. Heat the pot on high and bring the water to a rolling boil. Turn off the heat, keep the pan on the burner, cover, and let sit for 11 minutes.

2. Drain out the hot water and run cold water over the eggs (this will cool them quickly and prevent further cooking. Alternatively, you can move the eggs to an ice bath with a slotted spoon.)

3. When the eggs are cool to the touch, peel, then dice.

4. Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with some paprika, if desired.

5. Serve as a side or on rolls and enjoy!

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