Description
Dill Pickle Egg Salad is a zesty twist on a classic dish, combining creamy eggs with crunchy pickles for a flavor-packed delight. Perfect for sandwiches or as a picnic side!
Ingredients
Scale
- 6 large hard-boiled eggs
- ½ cup crunchy dill pickles, finely chopped
- ½ cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in cold water, bringing to a boil, covering, and letting sit off heat for 12 minutes. Cool in cold water.
- Finely chop the dill pickles and set aside in a mixing bowl.
- Peel the cooled eggs and chop them into small pieces. Add to the bowl with pickles.
- Mix in mayonnaise and Dijon mustard until well combined.
- Add fresh dill, salt, and pepper; mix gently but thoroughly.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 260
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg
Keywords: - Swap dill pickles for sweet or spicy varieties to suit your taste. - For added flair, include crumbled bacon or avocado. - Store leftovers in an airtight container for up to three days.