Egg salad seems to be one of those things that you either love it or hate it. I happen to love it. Maybe this recipe will change the minds of the haters.

Boil the eggs. Place 6 fresh high-quality eggs into a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat. As soon as the water begins to boil, cover the pot and turn off the heat. Leave the eggs in the hot water for 12 minutes. Drain the eggs and immediately transfer them to an ice bath in a large bowl for 15 minutes before peeling.

Make the dressing. In a mixing bowl, combine 1/3 cup mayonnaise, 2 tbsp yellow mustard, 2 tbsp dill pickle juice, 1 diced dill pickle, 2 sticks of diced celery, 3 diced green onions, and a squeeze of lemon juice. Mix well. Then season to taste with adobo seasoning, cayenne pepper, salt and black pepper.

Once the eggs have cooled, remove from the ice bath and peel. Roughly dice the eggs and add them to the mixing bowl. Fold gently with a large spoon to combine.

Top sourdough bread or a croissant with smeared avocado, egg salad, and sprouts. Serve with your favorite chips.