Pickle Lovers’ Egg Salad
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Pickle Lovers’ Egg Salad
Report
This dill pickle egg salad is my all-time favorite lunch! Big chunks of hard boiled eggs tossed with diced pickles, sweet relish, dill, chives, pickle juice and more for the ultimate flavor. It's amazing on toast, crackers, in salad and more!
Share:
Ingredients
- 12 egg peeled and coarsely chopped, hard boiled
- ⅔ cup pickles chopped
- ¼ cup mayonnaise
- 3 tablespoons yogurt plain, Greek
- ¼ cup dill pickle juice
- 2 teaspoons Dijon mustard
- 2 to 3 tablespoons sweet relish
- 1 teaspoon chives dried
- ½ teaspoons dried dill weed
- salt kosher salt
- black pepper kosher salt
- microgreens fresh, for serving
- dill fresh, for serving
- pickles for serving
Instructions
- As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 10 to 12 minutes. Then place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- To make the salad, place the chopped hard boiled eggs in a bowl with the chopped pickles. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Whisk together the yogurt, mayo, pickle juice, mustard, relish, chives, dill week and a big pinch of salt and pepper. Gently toss the eggs and pickles in the mixture. Taste and season with more salt and pepper or more relish as needed.
- Serve on toast, with microgreens or fresh dill. Or serve on salad, in lettuce cups or with crackers!
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
