Description
Dill Pickle Egg Salad is a tangy, creamy delight that combines hard-boiled eggs and crunchy dill pickles, perfect for sandwiches or as a refreshing side dish.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup dill pickles, finely chopped
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot covered with cold water. Bring to a boil, cover, and simmer for 12 minutes. Cool under cold water before peeling.
- While cooling, chop the dill pickles and fresh dill.
- In a large bowl, combine chopped eggs, pickles, mayonnaise, Dijon mustard, salt, pepper, and dill. Mix until well combined.
- Taste and adjust seasoning as desired.
- Cover and chill in the fridge for at least 30 minutes to meld flavors.
- Serve on bread or crackers as preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 370mg