Easy Dill Pickle Egg Salad
This easy Dill Pickle Egg Salad is creamy, tangy, and packed with flavor. A quick, gluten-free lunch or snack perfect for meal prep, lettuce wraps, or sandwiches.
EQUIPMENT NEEDED
- Large pot
- large bowl
Ingredients
- 6 eggs
- ¼ cup mayo
- ⅓ cup dill pickles chopped
- 1 tablespoon dijon or regular mustard
- ½ teaspoon pepper
- ½ teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Place eggs in boiling water, then turn the heat off and let them sit for about 12 minutes. Drop them into an ice bath once they’re done.
- Chop the eggs. I like mine roughly chopped.
- Dice up the pickles. Go as chunky or fine as you want. Toss them in with the eggs.
- Add your other ingredients. Mayo, mustard, dill, salt, pepper, and paprika; stir it all together until everything is coated.
- Chill or serve. You can eat it right away, but I like letting it sit in the fridge for at least 30 minutes.
Notes
Storing
Storage: Keep it in an airtight container in the fridge for up to 4 days.
Meal prep: Divide into single-serve containers so you can just grab and go.
FAQs
Can I skip the mayo?
Totally. Use plain Greek yogurt, either nonfat or full-fat, whatever you like. Or do half and half. I’ve even done a little mashed avocado in a pinch.
Do I have to use dill pickles?
Nope! You can use whatever you love. I’m a dill pickle die-hard, but bread and butter pickles work too. Even spicy ones if you want a little heat.
Nutrition
Calories: 195kcalCarbohydrates: 1gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 251mgSodium: 466mgPotassium: 129mgFiber: 0.4gSugar: 1gVitamin A: 438IUVitamin C: 1mgCalcium: 52mgIron: 1mg
*nutrition information is an approximate
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