• 6 hard-boiled eggs, peeled
• 3/ 4 cup mayonnaise
• 4 small dill pickles, finely chopped
• 3 tablespoons pickle juice
• 2 tablespoons whole grain mustard
• 1 tablespoon dijon mustard
• 1 scallion, thinly sliced
• Kosher salt, to taste
• Black pepper, to taste
• Sliced baguette or sandwich bread, for serving (optional)
• Lettuce or sprouts, for serving (optional)
• Sliced tomato, for serving (optional)

Method

• Step 1

  Combine mayonnaise, chopped pickles, pickle juice, mustard, and scallions in a medium bowl and stir well.

• Step 2

  Set a cooling rack over the bowl and press each hard boiled egg through the grates. Season with salt and pepper and taste, adjusting seasoning as necessary. Store in an air-tight container in the refrigerator for up to 5 days.