Hope you all had a great Easter! I can't believe it's come and gone and now it's April. Time flies.
You know all those hard-boiled eggs you decorated over the past weekend? If you're not sick of them yet, you should make this egg salad. I haven't made this in a long time so it was a nice treat!
I like my egg salad sweet rather than savory. (I bet that doesn't surprise you.) The crunch from the sweet pickles makes it even better. I don't use all of the cooked yokes; I prefer the for egg whites to stand out more and it cuts the fat and cholesterol a little bit. I also use light Hellmann's.
Sweet and Crunchy Egg Salad
12 to 18 hard-boiled egg whites
6 to 10 hard-boiled egg yolks
3/4 cup chopped sweet pickles
1/2 cup Hellmann's Mayo
1 TBSP sugar
1 TBSP sweet pickle juice
1 tsp mustard (any kind)
salt and pepper to taste
Hard-boil 12 to 18 eggs, chill, and peel. (I discovered the greatest kitchen gadget for hard-boiling eggs to perfection. Crate & Barrel makes a little egg timer you stick right in the water with the eggs and it tells you when the eggs are hard-boiled. Genius!)
Cut the eggs in half to separate the white from the yolk. Place whites into a medium bowl and yolks in a small bowl. Add as many, or as few, of the yolks to the medium bowl and discard the rest.
Use 2 knifes to cut up the egg whites/yolks by slicing back and fourth until small chunks.
Add in the remaining ingredients and mix to combine. You can add additional mayo, mustard, or pickle juice to adjust consistency/taste.
Let chill for 30 minutes before serving to allow flavors to mix and mingle. Serve on fresh or toasted bread.
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