Description
A zesty, creamy dish that combines egg salad with tangy dill pickles, perfect for sandwiches or as a light meal.
Ingredients
Scale
- 6 large hard-boiled 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 a pot covered with water for 10-12 minutes until fully cooked; cool under running cold water.
- Finely chop the dill pickles and celery (if using).
- Peel and mash the cooled eggs in a mixing bowl until crumbly.
- Stir in the mayonnaise and yellow mustard; fold in pickles, dill, salt, pepper, and celery.
- Taste and adjust seasoning; chill for at least 30 minutes before serving.
Notes
For added crunch, consider diced red onion or green onion. A dash of hot sauce or cayenne can add a kick. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 300mg