Out of This World Egg Salad
This…this is so good. I mean, wow. Egg salad has always been good but this one just hits the spot! What a perfect, easy recipe for a summer salad or sammie that uses all those leftover eggs.
My secret ingredient is out of the bag – it really does make this recipe pop even more! Try it in this and you’ll never go back to plain-jane salad again.
Ingredients
10 hard boiled eggs, roughly chopped
2 teaspoons chopped dill (we use @litehousefoods)
2 teaspoons yellow mustard
1/2 cup mayonnaise
Pinch of ground black pepper (the best is the Rainbow Pepper Grinder from Olivelle)
Generous pinch of Smokey Bacon Sea Salt from Olivelle (my secret ingredient)
Directions
- If you haven’t already hard boiled your eggs, start by putting your eggs in a sauce pan and cover them with cold water. Place them on the stove and cook over medium-high heat for until the boil. Once boiling, set a timer for 12 minutes and continue to cook them in the boiling water. Once the timer has beeped, immediately drain the hot water and run the eggs under a cool bath or ice bath until they have cooled. Once cooled, peel and roughly chop.
- Gently mix the eggs and the remaining ingredient together in a medium bowl.
- Serve open faced on your favorite bread, toast, or crackers. For the lower carb option – try it on top of sliced cucumbers or pepper chips.
