This recipe is a collaborative approach to egg salad. It was inspired by a pickled egg salad sandwich I ate at Scratch bakery in Durham, NC. Then I pulled in the pickled celery component from Deb Perlman from Smitten Kitchen to get the pickle-y satisfaction that I wanted without having to wait a week on the eggs to pickle. I am even adding Hugh Acheson's take on boiling eggs. The foundations of recipes are the keys to good food!!!

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