Description
A bright and tangy egg salad featuring hard-boiled eggs, dill pickles, and fresh dill, perfect for a quick lunch or snack.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/2 cup dill pickle, chopped
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Peel and chop the hard-boiled eggs into a bowl.
- Add the chopped dill pickles, mayonnaise, mustard, fresh dill, salt, and pepper.
- Mix until well combined.
- Serve on bread, in lettuce wraps, or on its own.
Notes
Chill the salad for 30 minutes before serving to let flavors blend. For extra crunch, add chopped celery. You can swap some mayo with Greek yogurt for a tangier, lighter salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg
Keywords: egg salad, dill pickle, quick lunch, salad, sandwich filling