Dill Pickle Egg Salad
Dill Pickle Egg Salad is a creamy, tangy delight that combines hard-boiled eggs with crunchy dill pickles. Perfect for sandwiches, crackers, or as a refreshing side dish at any gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup dill pickles, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh dill (optional)
Instructions
- Gather all ingredients and have them ready.
- Boil the eggs: Place in a pot covered with water, bring to a boil, then simmer for 10-12 minutes.
- Finely chop the dill pickles.
- In a large mixing bowl, combine cooled, chopped eggs, pickles, mayonnaise, mustard, salt, and pepper. Stir until well blended.
- Taste and adjust seasoning as desired.
- Serve on bread or with crackers.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg
Keywords: For a lighter option, substitute Greek yogurt for mayonnaise. Add diced onions or celery for extra crunch. Store in an airtight container in the fridge for up to three days.
Find it online: https://cookingwithruth.com/easy-dill-pickle-egg-salad/