I wasn’t really skeptical about how these deli dogs would turn out. Well, maybe a bit. I wasn’t sure how the egg salad would taste on a hot-off-the-grill all-beef dog.
Well, my worries were unfounded because the combination is wonderful. I used well-chilled egg salad, which contrasted perfectly with the hot grilled hot dog. The black pepper is a must. It gives just a little ‘bite’ to contrast the creaminess of the egg salad.
I topped the dogs with McClure’s spicy pickle relish. It is amazing and has a great kick to it, and like the black pepper, contrasts well with the creamy potato salad.
Slicing your hot dogs before cooking helps ensure that the toppings don’t slide off. And that’s a good thing!
Also try my yummy derby dogs.
Deli Hot Dogs
Ingredients
- 4 Hot dogs cooked as desired
- 4 Hot dog buns
- 1 cup Egg salad
- ¼ cup dill pickle relish
- freshly ground black pepper
Instructions
- Place dogs in buns and top with the egg salad. I piped the egg salad onto the dogs, but you can just spoon it on as well.
- Add dill pickle relish and sprinkle with freshly cracked black pepper.
Notes
Nutrition
Nutritional values are approximate.