Simple Dill Pickle Egg Salad
Easy, delicious and simple Egg Salad that pairs well with just about anything.
Servings: 6 servings
Calories: 418kcal
Cost: $15
Equipment
- large pot
Ingredients
- 12 hard boiled eggs peeled
- 1 cups mayo I like using avocado mayo. It contains better fats.
- 3/4 tsp paprika
- 1/4 cup pickle juice
- 1/3 cup dill pickles chopped, used for the topping
- 1/2 cup dill pickle chopped
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp dijon mustard
Instructions
- Place eggs in a pot and cover with 1 inch of water. Bring to a boil, then turn off the heat. Allow the eggs to sit for 11 minutes.
- Transfer the eggs to an ice bath (cold water and ice) and chill the eggs for 15 minutes.
- Peel the hard boiled eggs and place them into a glass bowl.
- Chop the hard boiled eggs up and toss them in a large mixing bowl.
- Add all ingredients to a large bowl.
- Mix ingredients until they are well mixed throughout.
Notes
Storage: This dish can be stored in the refrigerator in an air tight container for 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.
Servings: This recipe should yield 6 servings.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 3g | Protein: 13g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 389mg | Sodium: 698mg | Potassium: 171mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg