Egg Salad à la Linda
Linda Miller’s egg salad is legendary among volunteers working at animal rescue events in Raleigh. Here is her recipe, tweaked to use bread-and-butter pickles. You can also use dill or sweet pickle cubes, or a combination. But no matter which pickles you pick, drain them very well to prevent soggy salad. Serve on sliced bread, in pitas or scooped alongside tomato wedges.
Ingredients
- 6 hard-cooked eggs, peeled
- ½ cup diced celery
- ½ cup diced red onion
- ¼ cup chopped bread-and-butter pickles, drained well
- ½ teaspoon black pepper, or to taste
- ½ teaspoon salt, or to taste
- ¼ cup mayonnaise
- 4 teaspoons Dijon mustard
- Chives, chopped (optional)
Directions
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Slice the hard-cooked eggs into a large bowl. Chop up the eggs or use a pastry blender to cut them up.
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Add the celery, onion, pickles, pepper and salt, and combine. Stir in the mayonnaise and mustard.
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Cover and refrigerate. Keep cold until serving. Sprinkle with chives.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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