We are big fans of egg salad around here. Since we get at least a dozen eggs a day from our chickens, I certainly don’t mind making it!
The flavor of this salad really depends on the pickle juice you use. I make and can 7-day sweet pickles each summer and that’s what I use. It’s our favorite sweet pickle. So use whatever you like…don’t throw that pickle juice down the drain!
My mom’s recipe (or a similar version, I suppose, since she doesn’t really have a recipe)
8 – 10 hard boiled eggs
1/3 cup mayonnaise
1 T prepared mustard
1/4 cup sweet pickle juice
1/8 t salt
Smash the eggs with an old-fashioned potato masher. Mix in the remaining ingredients. Add more pickle juice if it seems too stiff. Serve immediately. Will hold in fridge for a few days but will need stirred before serving as the juices tend to separate out.
Yield: 3 cups