Egg Salad is a quick meal. It's full of protein & is a great thing on a hot summer night. Besides the fact that you can make it up ahead of time so that dinnertime is a snap, it also packs great for lunch the next day.
And see that pretty jade green bowl in the picture? It was originally part of a set of 3 that my mom bought in a hardware store in East Texas. She thinks she paid about $5 for the set in 1968. Unfortunately, 1 of them was broken somewhere along the way but I am so blessed that she gave me the other 2 & I cherish them so much!
Serve this Egg Salad on a bed of Arugula drizzled with olive oil & fresh lemon juice or serve it on these paleo wraps.
1 recipe of deviled eggs
add to the deviled egg recipe:
1/4 cup finely chopped dill pickles
2-4 teaspoons pickle juice
1 tablespoon dijon mustard
place all the ingredients for the deviled egg recipe plus additional ingredients listed into the bowl of a food processor.
pulse a few times & then turn it on low for just a few seconds at a time until it reaches desired consistency.
adjust the salt & pepper to taste. if you find that the egg salad needs a little extra moisture, add in 1 teaspoon of olive oil at a time until you like the consistency of it.
refrigerate 3-4 hours before serving. serve over a bed of arugula or on paleo wraps.