Horseradish Egg Salad

Ingredients

• 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

1. Use a fork or potato masher to smash the eggs to desired texture.
2. Thoroughly mix eggs with remaining ingredients.
3. Refrigerate for at least 2 hours, then serve.