Dill Pickle Egg Salad
With chopped hard boiled eggs, plenty of pickles, and a creamy dill mustard dressing, this Dill Pickle Egg Salad is a pickle lover's dream. With just a few minutes of prep, it makes a quick and easy weekday lunch. Serve on bread, croissants, or lettuce wraps.
Servings: 6 people
Calories: 208kcal
Ingredients
- 12 hard boiled eggs
- 1 cup dill pickles chopped
- ¼ cup scallions
- ½ cup mayonnaise
- 1 Tablespoon yellow mustard
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ Tablespoon Worcestershire sauce
- 1 Tablespoon dill pickle juice
- 1 Tablespoon fresh dill chopped
Instructions
- Roughly chop the eggs and add to a large bowl.
- Add the dill pickles and scallions.
- In a mixing bowl whisk together the mayonnaise, mustard, paprika, black pepper, salt, worcestershire sauce, dill pickle juice and fresh dill.
- Add the dressing into the egg mixture and toss gently to combine.
- Cover, refrigerate and chill for an hour before serving.
Notes
Store dill pickle egg salad in the fridge for up to 3 days.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 376mg | Sodium: 652mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg