Description

This Dill Pickle Egg Salad is packed with flavor and protein, making it a perfect quick meal. Enjoy the delicious combination of hardboiled eggs, dill pickles, and a creamy dressing that’s both effortless and delightful.

Ingredients

Scale

10 eggs hardboiled
3/4 cup dill pickles finely diced
1 tablespoon pickle juice from the jar
1/2 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon fresh dill minced
1/4 cup fresh chives chopped plus more to garnish
sea salt and freshly ground black pepper to taste

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Instructions

Peel and chop the hardboiled eggs, placing them into a mixing bowl.
Add the finely diced dill pickles and pickle juice to the eggs.
In a separate bowl, mix the mayonnaise, dijon mustard, fresh dill, and chopped chives together until well combined.
Fold the mayonnaise mixture into the egg and pickle mixture, stirring gently to combine all ingredients without breaking the eggs too much.
Season with sea salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional chopped chives if desired.

Notes

For an extra kick, add more dill pickles or some chopped jalapeños.
This salad can be stored in the refrigerator for up to 3 days, making it a great meal prep option.
Serve on bread, in a wrap, or on top of a salad for a tasty meal.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 200
Sugar: 1g
Sodium: 300mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 12g
Cholesterol: 380mg