Description
Experience the zesty delight of Dill Pickle Egg Salad, a creamy and crunchy dish that elevates any meal. Perfect for sandwiches or as a refreshing side.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1 cup crunchy dill pickles, diced
- ½ cup mayonnaise
- 1 tablespoon mustard (Dijon or yellow)
- 1 tablespoon dill weed (fresh or dried)
- Salt and pepper to taste
Instructions
- Boil six large eggs in water for 10-12 minutes until fully cooked. Rinse under cold water to cool.
- Dice the dill pickles into small pieces.
- In a large bowl, combine chopped eggs, diced pickles, mayonnaise, mustard, and dill weed. Stir gently until well combined.
- Season with salt and pepper to taste.
- Transfer to a serving bowl and garnish with fresh dill if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg