Chunky Pepperoncini Egg Salad by Itsnormalfood

Ingredients

• 4 large eggs
• 1/4 cup mayonnaise (preferably kewpie)
• 3 tbsp spicy brown mustard
• 1/2 cup pepperoncinis, chopped
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Place 4 eggs in a pot and cover with at least 1 inch of cold water.
2. Bring the water to a rolling boil over high heat.
3. Once boiling, set a timer for 7 minutes and cook the eggs.
4. Remove the pot from heat and immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process.
5. Peel the cooled eggs and place them in a mixing bowl.
6. Mash the eggs with a fork until they reach your desired chunky consistency.
7. Fold in the mayonnaise, spicy brown mustard, chopped pepperoncinis, salt, and pepper until well combined.