Dill Pickle Egg Salad
This is a delicious side dish and egg salad for any gathering, especially for picnics and barbecues!
Servings 10 servings
Calories 158kcal
Ingredients
- 10 hard boiled eggs, chopped
- 1 cup chopped dill pickles, juices slightly drained
- ½ cup mayonnaise
- ⅓ cup diced celery
- ¼ cup finely diced red onion
- 2 Tablespoon chopped chives (save some for garnish)
- 1 teaspoon chopped dill
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, gently toss together the chopped hard boiled eggs, chopped dill pickles, mayonnaise, celery, red onion, chives, dill, mustard, paprika, salt, pepper.
- Cover and chill in the refrigerator for at least 30 minutes, up to overnight. Garnish with additional chopped chives just before serving.
Notes
Makes approximately 8-10 side dish servings.
Storage: store in an airtight container in the refrigerator for up to 3 days.
Note: lightly drain the pickles of their juices before chopping and adding to the bowl. If there is too much pickle juice from the pickles, the egg salad will turn out too watery.
Nutrition
Calories: 158kcal | Carbohydrates: 1g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 373mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg