Pickle Egg Salad

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.

IMG_2205

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:

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Chop 10 pickles slices (you could adjust this according to your affinity for pickles):

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Add the pickles plus 1 teaspoon of mustard (I used deli mustard, but honey mustard would work well too):

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Add a couple spoonfuls of full-fat plain yogurt, 4 hard-boiled eggs, and mix to combine:

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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.
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