Step 1

Place eggs in a saucepan and cover with cold water. Bring water to a boil and then immediately remove from heat. Cover the saucepan and let the eggs sit in the hot water for 10 minutes.

Step 2

Cool the eggs immediately by running cold water over them.

Step 3

Peel, and chop the eggs and add to a bowl.

Step 4

Add in the mayo, pickles, pickle juice, dijon and dill. Season with S&P to taste.

Step 5

Spread the egg salad on sandwich bread and top with dill pickle chips, if using.