This Master's egg salad is perfect for sandwiches, wraps, crackers, lettuce cups, or straight out of the bowl if you’re being honest.
WHY YOU'LL LOVE THIS RECIPE
This egg salad is bold but classic. The pickle juice bring that craveable tang, mustard adds bite, paprika rounds out the flavor, and hot sauce gives it an addictive kick.
INGREDIENTS
What you need: Eggs, mayo, yellow mustard, pickle juice, lemon juice, onion powder, garlic powder, paprika, black pepper, hot sauce, fresh dill, fresh chives, and salt.
Place eggs in a pot and cover with cold water. Bring to a boil over medium heat.
Once it reaches a boil, turn off the heat, cover, and let sit for 9 minutes.
STEP 1: COOK THE EGGS (NO GREEN YOLKS)
STEP 2: ICE BATH
Transfer the eggs to a bowl of ice water and cool completely for about 8 to 10 minutes.
STEP 3: EASY PEEL TRICK
Place cooled eggs in a container with a lid and shake gently to crack the shells. Peel and rinse off any shell bits.
STEP 4: SEPARATE WHITES AND YOLKS
Slice eggs in half. Separate yolks into a bowl and set whites aside.
STEP 5: MAKE THE CREAMY YOLK BASE
Add mayo, mustard, pickle juice, lemon juice, onion powder, garlic powder, paprika, black pepper, and hot sauce. Mash until smooth Stir in dill and chives.
STEP 6: FOLD IN WHITES
Chop the egg whites and fold them into the yolk mixture gently. A rubber spatula works great for this.
STEP 7: CHILL
Cover and chill for at least 15 minutes before serving so the flavor melds. You can chill it longer which makes it great for making ahead.
VARIATIONS
This recipe is very easy to adjust. Add pickle juice for extra tang, extra hot sauce for spice, or extra mayo for a creamier texture.
STORAGE TIPS
Simply refrigerate the egg salad in an airtight container for up to 3 days. Be sure to always keep the salad cold and not leave it out for too long.
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