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Mama's Picks

Holy Egg Salad

EggStove-TopDiner-Style

Time: 30 minutes

Yield: 4 servings

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About

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!

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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.

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