Delicious, creamy dill pickle egg salad made with chopped dill pickles (not relish), fresh dill, and organic eggs. Great for croissant sandwiches, wraps or as a salad topping.
Eggs Whole Dill Pickles Yellow Mustard Mayonnaise Paprika Cayenne Pepper Sprigs Fresh Dill Fresh Parsley Arugula Croissants Salt And White Pepper
Bring a large pot of water to a medium boil. Carefully lower in eggs. Boil for 10 minutes. Turn off heat and let sit for a few minutes.
While eggs are cooking, chop pickles and add them to a large mixing bowl. Add mustard, mayo, cayenne pepper, paprika, fresh dill and parsley. Stir to combine.
Peel eggs and separate the yolks from the egg whites. Chop egg whites into small pieces and smash yolks. Add to the mixing bowl. Combine everything together.
Serve egg salad on a croissant as a sandwich with argula or other greens, on a rib of romaine lettuce or over a bed of salad greens with Italian Dressing!