Description
Dill Pickle Egg Salad is a creamy and tangy delight that brings together hard-boiled eggs and crunchy pickles for an irresistible dish. Perfect for sandwiches or as a light meal.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1 cup dill pickles, finely diced
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tablespoons yellow mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a pot, covering with cold water, and bringing to a boil. Cover and remove from heat; let sit for 12 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool and make peeling easier.
- While cooling, finely dice the dill pickles and chop fresh dill.
- Peel and chop the cooled eggs, then gently mash them in a bowl. Stir in mayonnaise, mustard, pickles, and dill until combined.
- Season with salt and pepper to taste.
- Serve on bread or lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg