Dill Pickle Egg Salad Recipe
Creamy, tangy, and packed with pickle perfection. This Dill Pickle Egg Salad recipe is one that will quickly become your next lunchtime obsession. With crisp pickles, creamy mayo, and perfectly cooked eggs, it really takes your egg salad to the next level.
Servings: 4 servings
Calories: 188kcal
Cost: Recipe $1.44 / Serving $0.36
Ingredients
- 5 large eggs ($0.95)
- ¼ cup mayonnaise ($0.23)
- ¼ cup dill pickle, finely diced ($0.19)
- 1 tablespoon yellow mustard ($0.03)
- ½ teaspoon dill weed ($0.04)
Instructions
- Cook the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil. Once boiling, turn off the heat and let sit for 10 minutes.
- Cool and peel. Transfer the eggs to an ice bath or run under cold water for at least 5 minutes. Peel and rinse to remove any shell pieces.
- Shred the eggs. Use a cheese grater to shred the eggs into a medium bowl.
- Mix. Add the mayonnaise, diced pickles, mustard, and dill weed. Stir gently until combined.
- Serve. Spoon onto bread and serve as desired.
Notes
- Storage. Store in an airtight container in the refrigerator for up to 3 days. Stir before serving if needed.
- Texture tip. Shredding the eggs creates a creamier, more cohesive egg salad than chopping.
- Cooling matters. Properly cooled eggs peel more easily and prevent overcooking.
- Mix gently. Stir just until combined to keep some texture.
- Flavor boost. Add 1 to 2 teaspoons pickle juice for extra tang without more mayo.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 1g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 238mg | Sodium: 291mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 367IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
