I’ve been on a kick lately of eating foods I don’t normally eat.
Example 1: coffee
Example 2: red meat
Example 3….pickles! I used to hate the taste of pickles, but I had them on a sandwich a few weeks ago and thought, ‘hey, I might actually like these little guys.’ Since then, I decided to buy a jar of sliced pickles at the store and try incorporating them into my meals. This turned out to be a little trickier than I originally thought since – really – what goes with pickles?
Um…sandwiches? burgers? EGG SALAD!
Here’s what you do:
First, make some hard boiled eggs.
My method is to bring a pot of water to a boil, add the eggs, and cook covered for 10 minutes. Drain immediately, soak in cold water, and then peel. Also, there are 8 eggs pictured, but I only used 4 for this recipe.
While the eggs boil, chop 3 stalks of celery and add to medium mixing bowl:
Chop 10 pickles slices (you could adjust this according to your affinity for pickles):
Add the pickles plus 1 teaspoon of mustard (I used deli mustard, but honey mustard would work well too):
Add a couple spoonfuls of full-fat plain yogurt, 4 hard-boiled eggs, and mix to combine:
Add more yogurt if you prefer a more goopey egg salad. According to spell check, goopey is not a word, but I know better. 🙂
Yum! Super easy and delicious egg salad!
Pickle Egg Salad Ingredients - 4 hard-boiled eggs - 3 stalks celery - 10 pickle slices - 1 tsp mustard - approx. 1/4 cup of plain full-fat yogurt Method Chop celery, eggs, and pickle slices. Combine with mustard and yogurt. Stir to combine. Enjoy on salad, bread, or any other way you fancy.