Wicked Egg Salad

Wickles Egg Salad is an egg-cellent Easter appetizer!



  1. Place potatoes in a large saucepan, add water to cover and bring to a boil. Reduce heat. Cook uncovered for 15-20 minutes. Drain and cool completely. Cut potatoes into 3/4 inch cubes.
  2. Chop 5 boiled eggs into cubes. Slice the remaining egg.
  3. Dice Wickles Dirty Dill Chips 
  4. Dice celery stick
  5. In a large bowl, add potatoes, chopped hard boiled eggs, chopped Wickles Dirty Dill Chips, chopped celery. Mix in Duke’s Real Mayonnaise and dill. Add salt and pepper to taste.
  6. Top with Wickles Dirty Dill Chips and sliced hard boiled egg.
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