Egg Salad with Pickles
Egg Salad with Pickles fits in the tasty frugal food file. Made with everyday staples, rummage that refrigerator and let's get crackin'.
Equipment
- small saucepan
- measuring spoons
- measuring cups
- cutting board
- knife
- large spoon
Ingredients
- 8 eggs
- 2 Tablespoons chopped sweet pickles or sweet relish
- 1 Tablespoon fresh dill or 1/4 teaspoon dried
- 1/4 cup mayo
- 3 teaspoons mustard
- 3 teaspoons granulated sugar
- to taste sea salt (1/8 teaspoon or less)
- to taste ground black pepper (1/8 teaspoon or less)
- 4 buns
Instructions
Hard-Boiled Eggs
- Boil. Place eggs in a saucepan and cover with water. Bring the eggs to a boil.8 eggs
- Rest. Once the water is at a boil, remove the eggs from the heat. Cover the saucepan and let the eggs rest in the hot water for 15 minutes.
Dressing
- Pickles. Chop the pickles into small pieces and set aside.2 Tablespoons chopped sweet pickles or sweet relish
- Dill. Rinse, pat dry, and chop the fresh dill. Dry will work too if that's what you have handy.1 Tablespoon fresh dill or 1/4 teaspoon dried
- Combine. Add the mustard, may, sugar, pickles, and dill to a small mixing bowl. Mix to combine. Add salt and pepper to taste... I recommend literally adding a bit, tasting and adding more if needed. I would say no more than 1/8 of a teaspoon each. Mix and chill until the eggs are ready.1/4 cup mayo, 3 teaspoons mustard, 3 teaspoons granulated sugar, to taste sea salt (1/8 teaspoon or less), to taste ground black pepper (1/8 teaspoon or less)
Back to the Eggs
- Drain. After the eggs have rested in their hot tub, drain the water, and replace it with ice. Fill up the pan, then cover it with cold water. Let the eggs chill until the ice is melted or the eggs are completely cool to the touch.
- Shake. Drain the water and any remaining ice. Give the eggs a gentle shake in the saucepan so that they collide against each other and the pan to crack the shells. Don't go overboard or the shells might puncture the soft egg.
- Peel. Peel the eggs. Tip: run the eggs under water or submerse them as you peel to help remove stubborn pieces of shell.
- Chop. Slice and rough chop the eggs. Leave the pieces a bit chunky. Add the eggs to a bowl.
Combine
- Dressing. To the eggs, add the dressing. Using a large spoon, gently fold in the dressing until the eggs are completely coated.
- Buns. Scoop hefty spoonfuls of egg salad with pickles onto buns.4 buns
- Enjoy! Sprinkle with additional dill and serve immediately.