How to make
Remove the pickles from the liquid in the jar and leave them onto kitchen paper to drain.
Boil the eggs, cover them with ice water and when they cool, peel them.
Cut the pickles and eggs into larger cubes of the same size and put them in a bowl.
Add freshly ground black pepper, mayonnaise, sour cream, finely chopped garlic cloves, parsley, dill (optional) and a small pinch of salt.
Be careful with the salt in this egg salad, because the pickles are salty.
Mix and serve the pickle and egg salad.
