Description
This Dill Pickle Egg Salad is a delightful mix of hardboiled eggs, crunchy pickles, and a creamy dressing, making it an ideal choice for a quick lunch or picnic. Packed with protein and flavor, it’s ready in no time!
Ingredients
Scale
- 10 hardboiled eggs
- 3/4 cup finely diced dill pickles
- 1 tablespoon pickle juice from the jar
- 1/2 cup homemade mayonnaise
- 2 teaspoons dijon mustard
- 1 teaspoon minced fresh dill
- 1/4 cup chopped fresh chives plus more to garnish
- sea salt and freshly ground black pepper to taste
Instructions
- Chop the hardboiled eggs into a bowl.
- Add the finely diced dill pickles and pickle juice to the eggs.
- In a separate bowl, combine the mayonnaise and dijon mustard, then mix well.
- Stir the mayonnaise mixture into the egg and pickle mixture until thoroughly combined.
- Add the minced dill and chopped chives, mix well again.
- Season with sea salt and freshly ground black pepper to taste.
- Serve chilled, garnished with additional chives if desired.
Notes
For a creamier texture, use more mayonnaise.
Adjust pickle juice according to your taste preference.
This salad can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg