Description
Dill Pickle Egg Salad is a zesty blend of creamy eggs and crunchy pickles, perfect for lunch or picnics. This delicious dish brings flavor to every bite.
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 in water over medium heat for 10-12 minutes until fully cooked. Cool under running cold water.
- While the eggs are cooling, finely chop the dill pickles and celery if using.
- Peel the cooled eggs and mash them in a mixing bowl until crumbly. Stir in mayonnaise and mustard.
- Add the chopped pickles, fresh dill, salt, pepper, and celery (if added). Mix until well combined.
- Taste and adjust seasoning if needed. 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: 1/2 cup or about 120g
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg