Description
Dill Pickle Egg Salad is a delightful twist on a classic favorite, combining creamy hard-boiled eggs with the tangy crunch of dill pickles. Perfect for picnics, brunches, or quick lunches, this easy-to-make dish bursts with flavor and texture. With its vibrant colors and zesty taste, it’s sure to become a staple at your gatherings. Serve it on bread, with crackers, or atop a fresh salad for a refreshing meal that everyone will love.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/2 cup dill pickles, finely chopped
- 2 tbsp Dijon mustard
- 1/2 cup mayonnaise
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Hard boil the eggs by placing them in a pot covered with water; bring to a boil and simmer for 10 minutes. Cool under cold water and peel.
- While eggs cool, chop the dill pickles into small pieces.
- In a large bowl, mix together the mayonnaise and Dijon mustard until smooth.
- Coarsely chop or mash the peeled eggs and add them along with the chopped pickles to the mayo mixture.
- Stir in the fresh dill, salt, and pepper until combined but still textured.
- Chill in the fridge for 30 minutes before serving on bread or with crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No cooking required after boiling eggs
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg