Ingredients

The following ingredients have 4 Servings
  • 6 hard boiled eggs
  • 1/4 cup mayo
  • 1-2 teaspoons pickle juice, lemon juice or white vinegar
  • 1-2 teaspoons dijon mustard

Instruction

  • Peel and chop the eggs. Then place in a medium size bowl. Stir in the mayo, pickle juice and mustard. Salt and pepper to taste. 
  • Serve on toasted bread with lettuce, chives and extra pepper if desired.
  • If the egg salad is properly stored in an air tight container, it will stay fresh up to 3 days. However, egg salad should be tossed out if left out for more than 2 hours.