Pickled Egg Salad
Serves: Makes 4 to 6 servings
 
Ingredients
  • ⅔ cup apple cider vinegar
  • ⅔ cup white wine vinegar
  • ⅔ cup water
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • 8 large hard-cooked eggs, peeled
  • ⅓ cup mayonnaise
  • 1 teaspoon whole-grain Dijon mustard
  • 1 teaspoon sweet pickle relish
  • ¾ teaspoon ground black pepper, divided
  • 2 tablespoons plus 1 teaspoon chopped fresh chives, divided
  • Toasted baguette slices, to serve
Instructions
  1. In a small saucepan, bring vinegars, ⅔ cup water, sugar, and salt to a boil over medium heat. Remove from heat, and let cool for 10 minutes.
  2. In a large nonreactive bowl, combine vinegar mixture and eggs, fully submerging eggs. Cover and refrigerate for at least 12 hours or up to 24 hours.
  3. Remove eggs from bowl, discarding liquid. Coarsely chop eggs.
  4. In same bowl, stir together mayonnaise, mustard, relish, and ½ teaspoon pepper. Gently stir in eggs and 2 tablespoons chives. Sprinkle with remaining 1 teaspoon chives and remaining ¼ teaspoon pepper. Serve with toasted bread.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pickled-egg-salad/