Egg Salad with Herbs and Pickles

1. 1

   In a large saucepan, cover the eggs with 1 inch of water.

2. 2

   Bring to a full boil, then cover and remove the pan from the heat.

3. 3

   Let stand for 10 minutes.

4. 4

   Drain and cool the eggs under cold running water.

5. 5

   Peel and chop the eggs.

6. 6

   In a large bowl, combine the eggs with all of the remaining ingredients, mashing with a fork, and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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