Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1/4 cup dill pickles diced
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes. Transfer eggs to a bowl of ice water to cool.
- Peel the cooled eggs and chop them into small pieces. In a mixing bowl, combine chopped eggs, mayonnaise, diced pickles, pickle juice, and Dijon mustard. Mix well.
- Season with salt and pepper to taste.
