Egg Salad with Pickles

Instructions

1. 1

   Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, remove the pot from heat and cover. Let the eggs sit for 10-12 minutes.

3. 3

   Drain the hot water and transfer the eggs to a bowl of ice water to cool.

4. 4

   Once cooled, peel the eggs and chop them into small pieces.

5. 5

   In a large bowl, combine the chopped eggs, mayonnaise, chopped dill pickles, Dijon mustard, and pickle juice.

6. 6

   Mix well until all ingredients are evenly combined.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve the egg salad chilled or at room temperature, as desired.