Boost the flavor in your egg salad by mixing in a little Pickle Creek Herb-Infused Olive Oil! My favorites for egg salad are Greek Basil & Garlic, Lemon Basil & Garlic, or Roasted Garlic . . . but if you’re feeling adventurous, you can pretty much try any of the Pickle Creek olive oils in this quick, easy, and tasty recipe!
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Egg Salad With Herb-Infused Olive Oil
Ingredients
- 8 medium or large eggs
- 1/4 c mayonnaise
- 2 Tbsp Pickle Creek infused olive oil
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- bread, crackers, or lettuce, for serving
Ingredients
- 8 medium or large eggs
- 1/4 c mayonnaise
- 2 Tbsp Pickle Creek infused olive oil
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- bread, crackers, or lettuce, for serving
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Instructions
Online, you’ll find several methods for making hard-boiled eggs that are championed as the absolute best way. I’ve tried several of them and in the end chose the method that worked the best and most consistently for me. It may or may not be the best method for you. So, to begin, you can use your preferred method to make hard-boiled eggs, or you can use mine: Bring a medium saucepan full of hot water to a rolling boil and then turn down the heat so the water calms as you add the eggs. Using a soup ladle, gently place the eggs, one at a time, into the water. Cover the pot with a lid, turn up the burner until the water is at a gentle boil, and boil for 10 minutes exactly. Immediately remove the eggs from the hot water and chill in a bowl of cold water for 5 minutes.
Cut the eggs in half Peel and chop the eggs and place the chopped pieces in a bowl. Add the mayonnaise, mustard, salt and pepper, and paprika. Mix well. Serve on bread or with crackers or a fresh leaf of butterhead or romaine lettuce. Enjoy!
