Description
A creamy, tangy egg salad with crunchy dill pickles for extra flavor. This easy recipe is great for lunch, picnics, or meal prep!
Ingredients
Units
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- 6 large eggs, hard-boiled and chopped
- 1/2 cup dill pickles, finely chopped
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice (from the jar)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the chopped hard-boiled eggs and diced dill pickles.
- Add mayonnaise, Dijon mustard, pickle juice, and chopped dill.
- Sprinkle in garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
- Taste and adjust seasoning if needed.
- Serve chilled on bread, crackers, lettuce wraps, or enjoy on its own!
Notes
- For extra crunch, add ¼ cup finely diced celery or red onion.
- Swap mayo with Greek yogurt for a lighter version.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg