Can’t you almost hear angelic voices singing the “hallelujah” chorus?! Holy Egg Salad is that divine! This creamy, eggy, dilly dish is basically as heavenly as they come. Put it on a crunchy slice of bread, serve it atop a salad, or just eat it right out of the bowl for a glorious escape to blissful deliciousness! You yourself will be singing (maybe not quite as angelically) when Holy Egg Salad is up for grabs!
Ingredients
- 8 large eggs
- cold water, to taste
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons dill pickle juice
- 1 large dill pickle, diced
- 1/8 teaspoon paprika, for garnish
Directions
Step 1 –In a large saucepan, cover the eggs with 1-2 inches of the cold water.
Step 2 –Bring the water to a boil and immediately transfer the saucepan from the heat.
Step 3 –Cover the saucepan with a lid and let the eggs sit undisturbed for 12 minutes.
Step 4 –Prepare an ice bath.
Step 5 –Transfer the eggs from the saucepan to the ice bath to stop the cooking process and let them cool, about 4-5 minutes. Crack the eggs using the back of a spoon and then peel them under cool running water.
Step 6 –Chop the hard-boiled eggs into small pieces.
Step 7 –Whisk the mayonnaise, the Dijon mustard, the sugar, the salt, the pepper, and the pickle juice together in a small bowl until well-combined.
Step 8 –Gently fold the diced pickles into the mayonnaise mixture.
Step 9 –Combine the mayonnaise mixture with the chopped eggs.
Step 10 –Serve the egg salad garnished with the paprika.
