Description
Dill Pickle Egg Salad is a creamy, zesty delight that combines hard-boiled eggs and crunchy dill pickles. Perfect for picnics or quick lunches, it’s a crowd-pleaser everyone will love.
Ingredients
Scale
- 6 large hard-boiled eggs
- ½ cup crunchy dill pickles, diced
- ½ cup full-fat mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the eggs in water over medium heat for 10-12 minutes. Transfer them to an ice bath to cool.
- Peel the cooled eggs under running water and chop them into bite-sized pieces.
- In a bowl, combine chopped eggs with diced dill pickles and fresh dill.
- In another bowl, mix mayonnaise and Dijon mustard until smooth.
- Gently fold the mayonnaise mixture into the egg-pickle blend, seasoning with salt and pepper as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 370mg