i tried to make cupcakes yesterday & my “room temperature” frosting ingredients were liquid before they even hit the mixing bowl.

 that has nothing to do with this recipe, except to let you know that it’s still entirely too hot to think about cooking.  or icing cupcakes, for that matter.

luckily, hard boiling a few eggs doesn’t really add that much more heat to the house.

& i know that some people are vehemently opposed to mayonnaise, but to me, there’s nothing more refreshing in the summer than pimento cheese, chicken salad, and this egg salad flecked with dill, fresh from the garden.

DILLED EGG SALAD

serves 4

6 eggs
2 whole dill pickles, diced
2 tablespoons fresh dill, chopped
1/2 cup mayonnaise
1/2 teaspoon yellow mustard
3 teaspoons dill pickle juice, or more to loosen it
3 teaspoons granulated sugar
salt & freshly ground pepper, to taste

add eggs to a large pot & add just enough water to cover.  bring to a boil, remove from heat, cover & let sit for 15 minutes.  drain water & give the pan a good shake to break the eggshells.  peel under cold running water.

dice the peeled eggs & add to a medium mixing bowl.  add all other ingredients & stir to combine.  taste for seasoning, then serve.