Delicious, creamy egg salad made with chopped dill pickles (not relish), fresh dill, and organic eggs. Great for croissant sandwiches, wraps or as a salad topping.
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 add to mixing bowl.
Put cooked yolks in a bowl and smash them to a powdery texture using a fork, then add them to the bowl. Fold to combine.
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!