Easy Dill Pickle Egg Salad

The aroma of fresh dill mingling with creamy mayonnaise and zesty pickles will transport you straight to flavor town. Imagine a scoop of this delightful Dill Pickle Egg Salad nestled between two slices of crusty bread, just waiting to be devoured on a sunny picnic blanket.

This recipe is like a culinary hug from your grandma — warm, comforting, and just a little bit nostalgic. It’s perfect for those lazy summer days when you want something refreshing but also satisfying enough to make your taste buds do a happy dance.

I fondly remember the first time I made this dish; my friends raved about it at our backyard barbecue, requesting the recipe before they’d even finished their servings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Hard-Boiled Eggs: Use about six large eggs; they’re the star of this show and should be cooked until firm.
• Dill Pickles: Choose crunchy pickles for that satisfying crunch; sweet or kosher dills work beautifully here.
• Mayonnaise: A generous dollop adds creaminess; consider using light mayo if you’re watching calories.
• Dijon Mustard: Just a teaspoon adds tanginess; it’s the secret ingredient that takes this salad up a notch.
• Fresh Dill: Chopped finely to enhance the flavor profile; fresh is best but dried can work in a pinch.
• Salt and Pepper: Season according to taste; these simple ingredients elevate all other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Boil Those Eggs: Start by boiling water in a pot. Gently add eggs and let them cook for 9-12 minutes until hard-boiled. Cool them in an ice bath afterward.

Chop the Pickles: While the eggs cool, chop your dill pickles into small pieces. The crunch adds delightful texture to your salad.

Peel and Dice: Once cooled, peel the eggs under cold water for easier shell removal. Dice them into bite-sized pieces while keeping some chunkiness.

Create the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Mix well until smooth and creamy; adjust seasoning per your taste preference.

Add Ingredients Together: Fold in diced eggs and chopped pickles gently so as not to mash everything together too much.

Add Fresh Herbs: Sprinkle finely chopped fresh dill over the mixture; fold again until evenly mixed for an herbaceous punch.

Serve chilled or at room temperature with your favorite crackers or on freshly toasted bread. This Dill Pickle Egg Salad is not just good — it’s ridiculously good!

Perfecting the Cooking Process

Start by boiling your eggs perfectly for 10-12 minutes, then cool them in ice water. This method prevents green rings and ensures easy peeling, making your egg salad creamy and delightful.

Add Your Touch

Feel free to personalize your Dill Pickle Egg Salad! Add avocado for creaminess, or swap out dill for chives if that’s more your style. Experimentation is half the fun!

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. Avoid reheating; this dish is best enjoyed chilled!

Creating this Dill Pickle Egg Salad reminds me of summer barbecues with my family, where everyone would gobble it up before I could even grab a spoon!

FAQ

What can I substitute for dill in this recipe?

Try using fresh chives or parsley as a tasty alternative to dill.

Can I use other types of pickles?

Absolutely! Sweet pickles can add a unique twist to this egg salad.

How long will the egg salad last in the fridge?

It should stay fresh for about three days when stored properly in an airtight container.

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Dill Pickle Egg Salad

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• Author: Jennifer
• Total Time: 22 minutes
• Yield: Approximately 4 servings 1x

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Description

A tangy, creamy twist on a classic egg salad that’s perfect for summer picnics or as a quick snack. Effortlessly delicious and easy to prepare!

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Ingredients

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• 6 large hard-boiled eggs
• 1 cup crunchy dill pickles, chopped
• ½ cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

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Instructions

1. Boil the eggs in water for 10-12 minutes. Cool them in an ice bath before peeling and dicing.
2. While the eggs cool, chop the dill pickles into small pieces.
3. In a bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
4. Gently fold in the diced eggs and chopped pickles until combined.
5. Sprinkle fresh dill over the salad and mix lightly.
6. Serve chilled or at room temperature.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup (60g)
• Calories: 150
• Sugar: 2g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 186mg