Dill Pickle Egg Salad
My easy dill pickle egg salad recipe is a delicious and unique twist on the classic egg salad. It’s perfect for sandwiches, wraps, or even as a dip. Try this recipe and it will surely become your favorite!
Equipment
- mixing bowl
Ingredients
- 8 large hard-boiled eggs (cooled and peeled)
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons dill pickle juice
- ¾ cup dill pickles (diced)
- 1 tablespoon ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Instructions
- Prep the Ingredients: To a medium mixing bowl, smash the hard-boiled eggs into bite-sized pieces. I just use a fork or spoon to accomplish this.
- Mix the Dressing: Add the mayonnaise, yellow mustard, chopped pickle chips, pickle juice, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until well combined.
- Chill and Serve: Cover the egg salad and refrigerate for at least 30 minutes to let the flavors meld. Serve on bread, croissants, lettuce wraps, or with crackers.
Notes
Recipe Variations And Substitutions:
- Add fresh chopped dill or dried dill to add extra flavor.
- Finely chopped red onion tastes great in the recipe as well!
- Add a dash of cayenne pepper or red pepper flakes for a little heat.
- Store the egg salad in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving.
- Eggs: For perfect hard boiled eggs, cook them in boiling water for 10-12 minutes, then transfer to an ice bath to cool for 5 minutes before peeling.
- Pickle Juice: Adjust the amount of pickle juice to control the tanginess and texture. Start with 2 tablespoons and add more as needed.
- Texture: Mashing the eggs using a fork works great in this recipe.
Nutrition
Calories: 243kcalCarbohydrates: 3gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 257mgSodium: 617mgPotassium: 116mgFiber: 0.3gSugar: 1gVitamin A: 393IUVitamin C: 0.4mgCalcium: 47mgIron: 1mg
