CT Ranch Egg Salad with Dill Pickles Recipe

Ingredients:

• 6 CT Ranch pasture-raised eggs
• 1/4 cup mayonnaise
• 2 tablespoons mustard (Dijon or yellow, as preferred)
• 1/4 cup CT Ranch Dill Pickles, finely chopped
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill (optional)
• Salt and pepper, to taste
• Bread or lettuce leaves, for serving (optional)

Instructions:

1. Hard Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover and remove from heat. Let the eggs sit in the hot water for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and chop them finely.
2. Prepare the Dressing: In a mixing bowl, combine the mayonnaise and mustard. Stir until well combined.
3. Mix in the Flavor: Add the chopped CT Ranch Dill Pickles, red onion, and fresh dill (if using) to the bowl with the dressing. Mix well to combine.
4. Combine with Eggs: Gently fold the chopped eggs into the dressing mixture until the eggs are evenly coated. Be careful not to break up the eggs too much.
5. Season to Taste: Season the egg salad with salt and pepper to taste. Adjust the seasoning as needed.
6. Chill (Optional): For best flavor, cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve: Serve the CT Ranch Egg Salad with Dill Pickles on bread as a sandwich filling or on a bed of lettuce leaves for a lighter option. Enjoy!