Egg Salad

A simple dish for a quick lunch, brunch or tea!

• 4 eggs
• 1 tbsp mayo
• Salt and pepper
• Dash of hot sauce (Louisiana style)
• 1/2 tsp of yellow mustard
• 1/2 tsp of dill pickle juice (you can also use dill relish if you prefer)

Put the eggs in a sauce pan and cover with cold water. Bring the water to a rolling boil and let it boil for 1 minute. Turn off the flame and cover the pot. Leave covered for 14 minutes. Rinse the eggs in cold water until chilled enough to handle. Remove shells and any shell fragments. Chop eggs into small pieces and add mayo, seasonings, sauces and dill juice. Mix well and serve on toast, with saltines or in lettuce leaves. Enjoy!