Dill Pickle Egg Salad 

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Dill Pickle Egg Salad

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This Dill Pickle Egg Salad is pure comfort food for me. Even with just a handful of ingredients, this egg salad is bursting with flavor. It's chunky, creamy and comes out perfect every time.

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STEP 1: Place the eggs inside a large pot and cover with cold water. Bring to a boil, turn off the heat, then cover with a lid and let the eggs cook in the hot water for 10 minutes.

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STEP 2: Fill a bowl with ice and cold water. Transfer the cooked eggs into the ice bath to stop the cooking process. Let sit for 5 minutes. Then, peel the eggs and chop into medium-size pieces.

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STEP 3: In a medium size bowl, add the mayo, dijon, pickles, pickle juice, dill, chives, celery seed, sweet relish, and red onion. Stir to combine.

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STEP 4: Using a rubber spatular, fold all the ingredients together. Season with salt and pepper.

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STEP 5: Spoon a generous portion of the egg salad on top of a piece of toasted sourdough bread.

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STEP 6: Garnish with micro greens or fresh herbs.

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