Description
Dill pickle egg salad is a delightful twist on a classic dish, blending creamy hard-boiled eggs with tangy dill pickles for a refreshing and nostalgic flavor. Perfect for sandwiches, lettuce wraps, or as a dip at gatherings, this quick and easy recipe will elevate your next picnic or potluck. With its vibrant colors and satisfying crunch, this dish is sure to impress your family and friends.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1 cup crunchy dill pickles (diced)
- ½ cup mayonnaise (or Greek yogurt)
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Hard-boil the eggs: Place them in a pot covered with water, bring to a boil over medium heat, cover, remove from heat, and let sit for 12 minutes. Cool in cold water.
- Peel and chop the cooled eggs into bite-sized pieces.
- Dice the dill pickles into small cubes.
- In a mixing bowl, combine chopped eggs, diced pickles, mayonnaise, mustard, and fresh dill. Stir gently until well mixed.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg