Description
Dill Pickle Egg Salad is a zesty, creamy blend of eggs and crunchy dill pickles, making it the perfect addition to sandwiches or as a refreshing side dish for any gathering.
Ingredients
Scale
- 6 large eggs
- 1 cup dill pickles, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Cover and turn off heat; let sit for 12 minutes.
- Cool and peel: Transfer eggs to an ice bath for 5 minutes. Peel under running water.
- Chop ingredients: Dice the dill pickles into small pieces for easy incorporation.
- Mix: In a bowl, combine chopped eggs, pickles, mayonnaise, Dijon mustard, fresh dill, salt, and pepper. Stir gently to combine.
- Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 215mg