Ingredients
Scale
- 8 extra large hard-boiled eggs, chopped
- 5 tablespoons mayo
- 5 teaspoons cream-style horseradish
- 1 teaspoon sugar
- 3 tablespoons chopped dill pickles (can also use sweet, or bread and butter pickles)
- 1 teaspoon pickle juice
- 1 tablespoon chopped, fresh dill
- 1 teaspoon Dijon mustard
- ¼ teaspoon Salt
- Pinch ground black pepper
Instructions
- Use a fork or potato masher to smash the eggs to desired texture.
- Thoroughly mix eggs with remaining ingredients.
- Refrigerate for at least 2 hours, then serve.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours