Super Creamy Egg Salad
This egg salad is super creamy. We eat it for breakfast, lunch or as a snack. It's perfect on sourdough or fresh-milled whole wheat bread. So yummy!
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Total Time 23 minutes mins
- 8 Farm Fresh Eggs
- 1/4 cup Mayonnaise (adjust to your liking)
- 1 tbsp Yellow Mustard (adjust to your liking)
- 1-2 tbsp Dill relish or Fermented Pickles
- Salt and Pepper, to taste
Cook the eggs. I like to bring mine to a gentle boil, shut the heat off and let sit for 13 minutes.
Peel eggs, add to a bowl and chop them into bite-size pieces.
Add the mayonnaise and mustard, pickles and a splash of pickle juice. Stir together.
Next, add the salt and pepper. Combine it all together.
Lastly, chop the fresh dill and fold it in with a spatula.
- Add fresh garlic, cayenne pepper or chili powder for a little extra zip.
- You can chop the eggs up using a food processor or by hand.