Description
Dill Pickle Egg Salad is a tangy and creamy dish that brings together hard-boiled eggs and crunchy dill pickles for a refreshing twist on a classic favorite. Perfect for picnics or quick lunches!
Ingredients
Scale
- 6 large eggs
- 1 cup diced dill pickles
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the eggs in a saucepan covered with water for 10-12 minutes until hard-boiled.
- Cool the eggs in an ice bath for 5 minutes, then peel them.
- Dice the cooled eggs and finely chop the dill pickles.
- In a mixing bowl, combine diced eggs, pickles, mayonnaise, Dijon mustard, fresh dill, salt, and pepper. Mix gently until well combined.
- Taste and adjust seasonings as desired.
- Serve on bread or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 370mg