Description
Dill Pickle Egg Salad is a creamy and tangy delight that combines hard-boiled eggs with crunchy dill pickles. Perfect for sandwiches or as a refreshing snack!
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup crunchy dill pickles
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill
- Salt and pepper to taste
Instructions
- Boil six large eggs for 10-12 minutes, then cool in ice water before peeling.
- Chop the cooled eggs into small chunks.
- Dice half a cup of dill pickles and combine with the chopped eggs.
- In a separate bowl, mix mayonnaise and Dijon mustard until smooth; add to egg and pickle mixture.
- Incorporate finely chopped fresh dill and season with salt and pepper.
- 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: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg