Dill Pickle Egg Salad

Name: Dill Pickle Egg Salad
Cook time: 25 min
Total time: 8 min
Ingredients: 6 large eggs; 1 1/2 cups dill pickle brine plus 3/4 cup chopped dill pickles; 3 tablespoons mayonnaise; 1 tablespoon chopped fresh dill; 1 teaspoon yellow mustard; 2 pinches cayenne pepper; Kosher salt and freshly ground black pepper; Sliced marble rye bread, for serving, optional

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Cook Time: 25 minutes

Total: 8 hours, 30 minutes

Servings: 2

Author : Food Network Kitchen

egg recipes low carb

Ingredients

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6 large eggs1 1/2 cups dill pickle brine plus 3/4 cup chopped dill pickles3 tablespoons mayonnaise1 tablespoon chopped fresh dill1 teaspoon yellow mustard2 pinches cayenne pepperKosher salt and freshly ground black pepperSliced marble rye bread, for serving, optional

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Instructions

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Step 1

Bring a medium pot of water to a boil. Submerge the eggs in the boiling water with a slotted spoon and adjust the heat to maintain a gentle simmer. Cook for 10 minutes, then drain off the hot water and run the eggs under cold water until cooled.

Step 2

Peel the eggs and prick them all over with a fork, being careful not to go deeper than the white layer. Place the eggs in a bowl or jar and cover completely with the pickle brine. Cover and refrigerate overnight.

Step 3

Cut the pickled eggs in half (reserve the brine). Pop out the yolks and transfer them to a medium bowl. Finely chop the egg whites and reserve (see Cook’s Note).

Step 4

Add 2 tablespoons of the reserved pickle brine to the yolks and mash them together with a fork to a chunky paste. Add the mayonnaise, dill, mustard, cayenne, a pinch of salt and a generous grinding of pepper. Stir together until combined. Stir in the pickles and reserved chopped egg whites. Taste and season with more salt and pepper if needed. Sandwich on rye bread, if desired.