Description
Dill Pickle Egg Salad is a creamy, tangy delight that combines hard-boiled eggs with crunchy dill pickles, making it perfect for sandwiches or as a dip at your next gathering.
Ingredients
Scale
- 6 large hard-boiled eggs
- ½ cup crunchy dill pickles, diced
- ½ cup mayonnaise (or Greek yogurt)
- 1 tsp Dijon mustard
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the eggs: Place six large eggs in a pot, cover with water, and boil for 10-12 minutes. Transfer to an ice bath to cool before peeling.
- Chop the pickles: Dice half a cup of crunchy dill pickles into small cubes.
- Create the creamy base: In a large bowl, mix half a cup of mayonnaise with one teaspoon of Dijon mustard until smooth.
- Combine ingredients: Gently fold in the chopped hard-boiled eggs and diced pickles into the creamy mixture.
- Season: Add salt, pepper, and finely chopped fresh dill to taste. Mix gently without mashing the eggs.
- Serve chilled on toast or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (approximately 135g)
- Calories: 220
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg