Dill Pickle Egg Salad
The secret to better egg salad? Dill pickles. This creamy Dill Pickle Egg Salad is bright, crunchy, and perfect for lunch or light supper.
Servings: 2
Calories: 409kcal
Ingredients
- 4 large eggs
- ⅓ cup mayonnaise
- ¼ cup dill pickles chopped
- 1 Tablespoon dill pickle juice
- 1 teaspoon onion minced, optional
- ¼ teaspoon dill weed
- 1 teaspoon sugar to taste
- 1 pinch kosher salt to taste
- 1 pinch black pepper to taste
Instructions
- Bring 1 to 2 inches of water to a boil in a pot with a steamer basket or colander. Making sure the water does not reach the eggs.4 large eggs
- Add eggs, cover tightly, and steam for 12 to 15 minutes. Immediately transfer to an ice bath for 5 to 10 minutes to stop cooking and make them easy to peel.⅓ cup mayonnaise, ¼ cup dill pickles, 1 Tablespoon dill pickle juice, 1 teaspoon onion, ¼ teaspoon dill weed, 1 teaspoon sugar, 1 pinch kosher salt , 1 pinch black pepper
- Crack the egg shells on the countertop and peel under cold running water.
- In a medium bowl, chop the peeled eggs, and stir in remaining ingredients. Chill.
- Serve on bread, toast, crackers, or in a wrap.
Notes
🧡 Alpha Gal Notes: This recipe is one that can easily be enjoyed. Be aware of any specific needs and read labels for all ingredients.
🥚 For an easy way to chop the eggs using a pastry cutter or potato masher.
Nutrition
Serving: 2g | Calories: 409kcal | Carbohydrates: 4g | Protein: 13g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 388mg | Sodium: 654mg | Potassium: 168mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 2mg
