Description
Creamy dill pickle egg salad delivers a zesty twist on classic comfort food. Crisp pickles and rich eggs combine for a delightful lunch or picnic side that brings fresh flavor to your plate.
Ingredients
Scale
Protein:
- 6 large eggs, hard-boiled and peeled
Vegetables and Aromatics:
- ½ cup (118 ml) finely chopped dill pickles (about 2–3 pickles)
- ¼ cup (59 ml) finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons fresh dill, chopped
Condiments and Seasonings:
- ¼ cup (59 ml) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice (optional, for extra tang)
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
- Fill a saucepan with cold water, ensuring eggs are completely submerged, creating a gentle water cushion around each delicate orb.
- Position the pan over high heat, allowing water to transition from tranquil to vigorously bubbling, signaling the cooking process has commenced.
- Once boiling, immediately cover the pan, then carefully shift it away from the heat source, letting eggs poach in the residual warmth for precisely ten minutes.
- Prepare a neighboring bowl with ice-cold water, creating a rapid-cooling environment that will halt the cooking process and preserve the eggs’ pristine texture.
- Gently transfer the eggs from the hot pan into the icy bath, allowing them to rest and contract, making peeling a smooth, effortless task.
- Carefully crack and peel each egg, revealing the soft, perfectly cooked interior, then slice and chop into uniform, bite-sized morsels that will blend harmoniously in the final dish.
Notes
- Achieve the perfect hard-boiled eggs by ensuring they are at room temperature before cooking, which helps prevent cracking and promotes even cooking.
- Gently tap and roll the eggs on a hard surface after boiling to make peeling easier, as the shells will separate more smoothly from the cooked egg whites.
- For a lighter version, swap traditional mayonnaise with Greek yogurt or a mix of Greek yogurt and light mayonnaise to reduce calories and add protein.
- Customize the egg salad by adding extra crunch with finely chopped celery or diced red onions, which complement the tangy dill pickle flavor and provide additional texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 370 mg