Dill Pickle Egg Salad - Cooking Like Kate

Bring a medium pot of water to a boil. Using a spoon, slowly lower the eggs into the boiling water to prevent them from cracking.
6 large eggs
Cook the eggs for 6 minutes and 30 seconds to 8 minutes, depending on how runny you prefer the yolk.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process. (Tip: Gently crack the eggs before placing them in the ice water—this makes peeling them much easier!)
Once cooled, peel and roughly chop the eggs.
In a large bowl, combine the chopped eggs, dill pickles, pickle juice (if using), mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika (if using), salt, and pepper.
1/4 cup dill pickles, 2 tbsp pickle juice, 1/4 cup mayonnaise, 1 tsp dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, salt and black pepper to taste
Stir well to combine, then fold in the fresh dill.
2 tbsp fresh dill
Scoop the egg salad onto toasted sourdough bread slices. Garnish with microgreens for a fresh finish.

Egg Peeling Tip – Crack the eggs before placing them in the ice bath; this helps loosen the shell for easier peeling.
Adjust Egg Texture – Cook for 6 minutes for a soft yolk, 8 minutes for a firmer center.
Customize the Tang – Add more or less pickle juice based on your taste preference.
Make It Lighter – Swap mayo for Greek yogurt or half-and-half for a lighter version.
Serving Ideas – Enjoy as a sandwich, in lettuce wraps, or with crackers as a dip.
Storage Tip – Store in an airtight container in the fridge for up to 3 days—avoid freezing.
Extra Flavor Boost – Stir in crumbled bacon, shredded cheese, or a dash of hot sauce for variety.