Description
This Dill Pickle Egg Salad blends rich flavors with simple ingredients for a delightful dish, making it a fantastic choice for quick lunches or as a tasty side.
Ingredients
Scale
- 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 place them in a large bowl.
- Add the chopped dill pickles and scallions to the bowl.
- In a separate mixing bowl, whisk together mayonnaise, yellow mustard, paprika, black pepper, salt, Worcestershire sauce, dill pickle juice, and fresh dill.
- Pour the dressing over the egg mixture and gently toss to combine.
- Cover the mixture and refrigerate for an hour before serving.
Notes
Adjust the level of dill pickle juice based on desired tanginess.
Serve on bread, crackers, or on its own as a refreshing dish.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg