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super creamy egg salad

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!
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Cook the eggs. I like to bring mine to a gentle boil, shut the heat off and let sit for 13 minutes.
  2. Peel eggs, add to a bowl and chop them into bite-size pieces.
  3. Add the mayonnaise and mustard, pickles and a splash of pickle juice. Stir together.
  4. Next, add the salt and pepper. Combine it all together.
  5. Lastly, chop the fresh dill and fold it in with a spatula.

Notes

  1. Add fresh garlic, cayenne pepper or chili powder for a little extra zip.
  2. You can chop the eggs up using a food processor or by hand.