Egg Salad with Raspberry Honey Mustard Pretzel Dip

Ingredients:

2 tbsp salt
12 eggs

3 tbsp mayonnaise

2 tbsp Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip

1 tsp white vinegar

1 tsp dill, minced

1 tsp capers, minced

2 tsp red onion, minced

salt and pepper to taste



Directions:
Place eggs in a large saucepan or pot and add enough water to cover the eggs completely.  Add salt to water.  Bring the water to a boil and continue to boil for 5 minutes.  Remove the eggs from heat and let eggs sit in the hot water for 12 minutes to complete cooking.


Drain the water and rinse under cook water to stop the eggs from cooking.  Peel the eggs when completely cooled and chop eggs.  I used the OXO Good Grips Egg Slicer & Chopper to make this job easy and quick.


Place chopped eggs in mixing bowl and add mayonnaise, Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip, vinegar, dill, capers, red onion, salt and pepper.  Stir until combined.  To serve, dollop a teaspoon of egg salad in a toasted bread cup (see Savory Herb and Pecan Chicken Salad Cups for bread cup recipe). 
 
Recipe adapted from Deviled Eggs with Raspberry Honey Mustard Pretzel Dip, www.robertrothschild.com.