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Egg Salad With Pickles
If you’re not already obsessed with egg salad, then this recipe for Egg Salad With Pickles will make an enthusiast out of you.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
4
servings
Calories:
256 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 8 egg large
- 1/3 cup mayonnaise
- 1/4 cup dill pickles diced
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes. Transfer eggs to a bowl of ice water to cool.
- Peel the cooled eggs and chop them into small pieces. In a mixing bowl, combine chopped eggs, mayonnaise, diced pickles, pickle juice, and Dijon mustard. Mix well.
- Season with salt and pepper to taste.
Cup of Yum
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
335mg
(112%)
Sodium
385mg
(16%)
Potassium
137mg
(3%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
505IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 335mg | 112% |
| Sodium | 385mg | 16% |
| Potassium | 137mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.