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You'd guess with all the dimension we drop at the orbit ingestion hot dogs, we would get wearied of them. But nope. I ease grill them up at institution, too.
Ingredients
- 8 large eggs
- 1 large dill pickle , diced small
- 2 teaspoons dill pickle juice
- 2 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- paprika , optional
Directions
1. Place the eggs in a single layer at the bottom of a medium pot. Cover with 1-2 inches of cold water. Heat the pot on high and bring the water to a rolling boil. Turn off the heat, keep the pan on the burner, cover, and let sit for 11 minutes.
2. Drain out the hot water and run cold water over the eggs (this will cool them quickly and prevent further cooking. Alternatively, you can move the eggs to an ice bath with a slotted spoon.)
3. When the eggs are cool to the touch, peel, then dice.
4. Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with some paprika, if desired.
5. Serve as a side or on rolls and enjoy!
