My Go-To Egg Salad
Directions
- 1Hard boil the eggs by carefully placing them in a pot and filling with water until the eggs are ~2 inches under water.
- 2Bring the water to a rolling boil, then put on the lid and turn off the heat.
- 3Let sit for 12 minutes, then place the eggs in a bowl of iced water.
- 4Remove the shells from the eggs.
- 5Cut the eggs in half and remove the yolks.
- 6Add the yolks to a bowl and smash them up.
- 7Add in avocado mayo, dijon mustard, hot sauce, and pickle juice.
- 8Mix until smooth and well combined.
- 9Dice up the egg whites.
- 10Dice up the red onion.
- 11Dice up the bread and butter pickles.
- 12Add the diced egg whites, red onion, and pickles into the bowl with the yolk mixture.
- 13Add seasonings: salt, pepper, garlic powder, and paprika.
- 14Mix until well combined.
- 15Taste and adjust seasonings to your liking.
- 16Serve on bread or with crackers.
Ingredients
- 8 hard boiled eggs
- 0.33 cup avocado mayo
- 1.5 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tbsp bread & butter pickle juice
- 0.33 cup diced bread & butter pickles chips
- 0.33 cup diced red onion
- salt
- pepper
- garlic powder
- paprika
Equipment
potbowlforkknifecutting boardspatula
Tips
- All measurements are estimated, adjust ingredients to your liking.
- Store in the fridge for up to 4 days.