Description
Dill Pickle Egg Salad is a creamy, tangy delight bursting with flavor. Perfect for sandwiches or as a refreshing side, this quick recipe will impress at any gathering.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- Salt and pepper to taste
- Dill weed (optional)
Instructions
- Hard-boil the eggs: Place in cold water, bring to a boil over medium heat. Cover and turn off heat; let sit for 12 minutes. Cool under cold running water.
- Chop dill pickles into small pieces.
- In a mixing bowl, peel and roughly chop cooled eggs. Add chopped pickles, mayonnaise, and mustard; stir gently to combine.
- Season with salt and pepper. Optionally, add dill weed for extra flavor.
- 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: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg
Keywords: - Substitute Greek yogurt for mayonnaise for a lighter version. - Add diced celery or onion for extra crunch. - Store leftovers in an airtight container in the fridge for up to three days.