Description
This Egg Salad with Pickles is a delicious twist on the classic recipe. Elevate your egg salad with this easy recipe featuring tangy dill pickles and fresh dill.
Ingredients
Scale
- 4 large hard boiled eggs, peeled and chopped
- 2 large hard boiled egg whites, peeled and chopped
- 1/3 cup diced dill pickles
- 2 tablespoons light mayonnaise
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon dijon mustard
- sea salt and pepper, to taste
Instructions
- In a medium bowl, stir together the chopped eggs, diced pickles, mayo, dill, and dijon mustard until combined.
- Add sea salt and pepper to taste.
- Chill the egg salad in the refrigerator for at least 30 minutes before serving on toast, in a sandwich or wrap, or over a bed of greens.
Notes
To make the perfect hard boiled eggs, place the eggs in a medium pot and cover with cold water. Bring it to a boil over medium-high heat. Once it reaches a boil, place a lid on the pot and remove it from the heat for 18-20 minutes. The hot water and steam will continue to cook the eggs. Place the eggs in a bowl of ice water for 5 minutes to cool the eggs before peeling them.
To store, refrigerate in an airtight container for up to 3 days.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 154
- Sugar: 1.1 g
- Sodium: 490.9 mg
- Fat: 11.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 1.3 g
- Fiber: 0.2 g
- Protein: 10.9 g
- Cholesterol: 252 mg