Ingredients:

  • 6 large hard-boiled eggs
  • ½ cup mayonnaise (120 ml)
  • ½ cup dill pickles, finely chopped (120 ml; about 2 medium pickles)
  • 1 tablespoon Dijon mustard (15 ml) or regular yellow mustard
  • 1 tablespoon fresh or dried dill (15 ml)
  • 1 tablespoon fresh or dried chives (15 ml)
  • ½ teaspoon salt (2.5 g)
  • ⅛ teaspoon black pepper (0.5 g)

Instructions:

  1. Peel boiled eggs and slice them in half; place in a mixing bowl.
  2. Add mayonnaise, finely chopped pickles, Dijon mustard, dill, chives, salt, and pepper to the bowl.
  3. Use a pastry cutter to chop the eggs and mix all ingredients until well blended. (Alternatively
  4. Refrigerate the egg salad for 20 minutes to let flavors meld.
  5. Taste and adjust seasoning as needed before serving.