My Go-To Egg Salad 🥚🔥
RECIPE NOTES
All measurements are estimated; adjust ingredients to your liking. Store in the fridge for up to 4 days.
All measurements are estimated; adjust ingredients to your liking. Store in the fridge for up to 4 days.
INGREDIENTS
8 hard boiled eggs
1/3 cup avocado mayo
1 1/2 tbsp dijon mustard
1 tbsp hot sauce
1 tbsp pickle juice
1/3 cup diced pickles chips
1/3 cup diced red onion
salt, to taste
pepper, to taste
garlic powder, to taste
paprika, to taste
INSTRUCTIONS
- 1
Hard boil the eggs by carefully placing them in a pot and filling with water until the eggs are ~2 inches under water. Bring the water to rolling boil then put on the lid and turn off the heat. Let sit for 12 minutes then place the eggs in a bowl of iced water.
- 2
Remove the shells from the eggs then cut the eggs in half and remove the yolks. Add them to a bowl and smash them up then add in mayo, dijon, hot sauce & pickle juice. Mix till smooth & well combined.
- 3
Dice up the egg whites, red onion and pickles then add them into the bowl along with the seasonings. Mix till well combined then taste and adjust to your liking.
- 4
Serve on bread or with crackers & ENJOY!