Egg Salad

This egg salad turned out phenomenal 🤩 People like to hate on egg salad but if don’t have haters, you ain’t doing it right! Let me tell you, this egg salad is does everything right. The splash of pickle juice really adds an extra pop of flavor. I served mine as a sandwich using @daveskillerbread , but you could serve with crackers, veggies, or eat as is. Keep in the fridge for 3-5 days. Recipe below!

Ingredients:
8 eggs
1/4 cup Mayo
3 tbsp Dijon
1 tbsp red wine vinegar
1 tbsp pickle juice
1 tsp smoked paprika
1 tbsp fresh chopped chives
1 stalk of celery chopped
Salt, pepper, garlic powder to taste

Directions
1. Add the eggs to a sauce pot with water. Boil on high for 11 minutes. After the 11 minutes, transfer eggs to an ice bath for 10 minutes.
2. Peel the eggs and chop into chunks. Dice up 1 stalk of celery
3. Whisk together the Mayo, Dijon, vinegar, pickle juice, salt, pepper, garlic powder.
4. Toss the eggs and celery in the dressing. Mix the chopped chives and smoked paprika. Serve on toasted bread.