Egg Salad with Pickles
This creamy egg salad with pickles recipe is packed with the crisp crunch of dill pickles in a tangy dressing.
Servings: 4
Calories: 353kcal
Equipment
- Large Bowl
Ingredients
- 8 hard-boiled eggs (peeled)
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ cup diced dill pickles
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons diced white onion
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Chop your hard boiled eggs into small pieces with a sharp knife or pastry cutter then place in a large bowl.
- Add the mayo, mustard, diced pickles, pickle juice, dill, onion, paprika, salt, and black pepper. Whisk the egg mixture together until well combined.
- Serve on toast, or enjoy on its own.
Notes
To make hard boiled eggs, place eggs in a pot of cold salted water. Bring the water to a boil, then shut off the heat and let the eggs sit for 14 minutes. Then drain and cool eggs in cold water prior to peeling.
Nutrition
Calories: 353kcal | Carbohydrates: 3g | Protein: 13g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 385mg | Sodium: 717mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg