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!
Ingredients
Scale
- 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
Instructions
- Boil the eggs in water for 10-12 minutes. Cool them in an ice bath before peeling and dicing.
- While the eggs cool, chop the dill pickles into small pieces.
- In a bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Gently fold in the diced eggs and chopped pickles until combined.
- Sprinkle fresh dill over the salad and mix lightly.
- 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