Ingredients (Serves 3–4)
- 8 large eggs, hard boiled and peeled
- ¼ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped
- ⅓–½ cup mayonnaise (adjust to your preferred creaminess)
- 1–2 tsp Dijon or yellow mustard
- ½ tsp paprika
- ¼ tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Optional Add-Ins
- 1 tsp pickle juice
- ½ tsp celery salt
- Chopped fresh dill or chives
- A dash of hot sauce or cayenne for mild heat
Directions
- Place eggs in a pot and cover with water. Boil the eggs for 10 minutes
- Transfer the eggs to an ice bath. After about 10 minutes, peel the eggs
- Chop the eggs into small pieces or use an egg slicer
- Place in a mixing bowl
- Add mayonnaise, mustard, paprika, garlic powder, salt, and pepper into the bowl. Stir to combine
- Mix in the diced red onion and chopped pickles. Add a splash of pickle juice if desired
- Taste and adjust; add more mustard for tang, mayo for creaminess, or paprika/garlic powder for extra flavor
- Enjoy!
