Dill Pickle Egg Salad
Dill pickle egg salad is the recipe pickle lovers absolutely need when making the sandwich filling. Creamy, perfectly seasoned egg salad gets dotted with tangy pickle pieces.
Servings: 6
Calories: 349kcal
Ingredients
- 12 hard boiled eggs cooled & peeled
- 2 whole dill pickles diced
- 3/4 - 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1/2 tsp paprika
- pinch cayenne pepper
- 3 sprigs fresh dill stems discarded and fronds roughly chopped
Instructions
- Slice the eggs in half and separate the yolks and the whites. Roughly chop the egg whites then add them & the diced pickles to a large mixing bowl.12 hard boiled eggs, 2 whole dill pickles
- Add the yolks to a smaller, separate bowl and using a fork roughly mash them. Add the remaining sauce ingredients to the bowl, whisking together until evenly combined.3/4 - 1 cup mayonnaise, 2 tbsp yellow mustard, 1/2 tsp paprika, pinch cayenne pepper, 3 sprigs fresh dill
- Using a spatula, scrape the sauce mixture into the eggs and pickles. Stir together until evenly combined.
- Serve warm, or chill for an hour, then serve.
Notes
- Make sure the eggs are cool enough to comfortably handle before you peel them.
- This is a great way to use up leftover Easter eggs!
- Taste the egg salad and add any extra seasonings as desired.
Nutrition
Calories: 349kcal | Carbohydrates: 2g | Protein: 13g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 385mg | Sodium: 360mg | Potassium: 141mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg