Dill Pickle Egg Salad
A delightful dish bursting with flavor and texture, combining creamy mayonnaise, perfectly boiled eggs, and zesty dill pickles for a satisfying salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 hard-boiled large eggs
- 1 cup dill pickles (finely chopped)
- ½ cup mayonnaise
- 2 tablespoons fresh dill (chopped)
- 2 teaspoons yellow mustard
- Salt and pepper to taste
- ½ cup celery (finely chopped, optional)
Instructions
- Boil the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Carefully add the six eggs, simmering for 10-12 minutes.
- Cool the Eggs: Transfer the eggs to a bowl filled with cold water to stop the cooking process.
- Chop the Vegetables: Finely chop the dill pickles and celery while the eggs cool.
- Mash the Eggs: Peel the cooled eggs and crumble them into a mixing bowl.
- Combine Ingredients: Mix in mayonnaise and yellow mustard, then add chopped dill pickles, fresh dill, salt, pepper, and celery.
- Taste and Adjust: Sample and adjust seasoning to your preference.
- Chill Before Serving: Refrigerate the egg salad for at least 30 minutes to meld flavors.
- Serve: Enjoy on lettuce or as a sandwich filling.
Notes
Use fresh ingredients for the best flavor. Experiment with different types of pickles for a unique twist.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://goandweb.com/dill-pickle-egg-salad/