Description
Easy and delicious egg salad perfect for sandwiches or appetizers.
Ingredients
Scale
- 8 to 10 pieces hard boiled eggs, finely chopped
- 3 spears pickle spears, finely diced
- ⅓ to ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- as needed fresh chopped parsley (for garnish)
Instructions
- In a medium-sized mixing bowl, gently combine the finely chopped eggs and diced pickles.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, pickle juice, chopped dill, salt, and pepper until fully incorporated.
- Add the mayonnaise mixture to the egg mixture and stir gently until everything is combined.
- Taste the egg salad and adjust seasoning if necessary.
- Cover and refrigerate the egg salad for at least 30 minutes before serving.
- Serve on crackers, between slices of whole grain bread, or atop a fresh bed of greens.
Notes
- Choose fresh eggs for the best flavor.
- Use dill pickles for a classic taste.
- Mayonnaise can be substituted with Greek yogurt for a lighter option.
- Dill can be substituted with basil or parsley.
- Adjust salt based on dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 200mg