Dill Pickle Egg Salad
Dill Pickle Egg Salad is a creamy, tangy delight combining hard-boiled eggs and crunchy dill pickles. Perfect for sandwiches, picnics, or as a quick snack!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup crunchy dill pickles, finely chopped
- 2 tablespoons Dijon mustard
- 1/2 cup mayonnaise (full-fat or light)
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil eggs for 10-12 minutes. Transfer to an ice bath to cool before peeling.
- While the eggs cool, finely chop the dill pickles.
- In a large bowl, combine chopped eggs, pickles, mustard, mayonnaise, dill, salt, and pepper. Mix gently.
- Taste and adjust seasoning if needed. Chill in the fridge for 30 minutes before serving.
Notes
– For a twist, substitute sweet pickles or add diced celery for crunch.
– This salad can be made a day ahead for enhanced flavors.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 2g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg
Keywords: - For a twist, substitute sweet pickles or add diced celery for extra crunch.- This salad can be made a day ahead for enhanced flavors.
Find it online: https://masonrecipes.com/delish-dill-pickle-egg-salad/