Egg Salad (Print Version)

# Ingredients:

→ Components

01 - 2 tablespoons chopped chives
02 - Salt
03 - Black pepper
04 - 1 teaspoon mustard
05 - 1 tablespoon pickle juice
06 - 60g sour cream
07 - 60g mayo
08 - 8 medium eggs

# Instructions:

01 - Chop up the boiled eggs after cooling them quickly under cold water. Hard-boil them by cooking for 10 minutes.
02 - Grab a bowl and combine the sour cream, mustard, mayo, and pickle juice. Sprinkle in some salt and pepper, then toss in the chopped chives.
03 - Gently fold the eggs into the dressing mix. Chill in the fridge for a bit so all the flavors really come together before serving.

# Notes:

01 - This versatile dish works as a spread, a buffet item, or even a sandwich filling.
02 - For the best flavor, let it rest in the fridge for at least 30 minutes before serving.
03 - Store it in an airtight container. It’ll stay fresh in the fridge for up to two or three days.

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