The Best Egg Salad with Dill Pickles (EASY RECIPE)
Egg Salad with Dill Pickles is a creamy and flavorful sandwich spread that combines the classic ingredients of egg salad with the tangy crunch of dill pickles and the freshness of green onions.
Servings: 5 servings
Calories: 248kcal
Equipment
- saucepan
- slotted spoon
- large bowl
- medium bowl
- spatula
- chef's knife
- measuring cups and spoons
- egg slicer or fork
Ingredients
- 10 large eggs
- ⅓ cup mayonnaise I love Hellmann's Mayonnaise
- ¼ cup dill pickle finely diced
- 1 green onion finely sliced
- 1 tablespoon Dijon mustard
- ⅛ teaspoon fine sea salt
Instructions
- Cook eggs. Fill a large saucepan with water, cover it, and bring it to a boil. Add the eggs to the boiling water with a slotted spoon or spider. The water temperature will drop; wait for the water to return to the boil, then reduce the heat to a simmer and cook the eggs uncovered for 12 minutes.10 large eggs
- Create an ice bath. While the eggs cook, prepare an ice bath to cool them. Fill a large bowl with ice cubes, add cold water, and set aside.
- Combine seasoning. While the eggs cook, add the mayonnaise, pickles, green onion, Dijon mustard, and salt to a medium bowl. Stir to combine and set aside.⅓ cup mayonnaise, ¼ cup dill pickle, 1 green onion, 1 tablespoon Dijon mustard, ⅛ teaspoon fine sea salt
- Add eggs to ice bath. Once the eggs have cooked, gently remove them from the simmering water with a slotted spoon or spider and carefully add them to the bowl of ice water. Let the eggs cool for 15 minutes in the cold water.
- Peel the eggs. Crack the shell of each egg and remove the shell starting from the large end of the egg, as it will be easier to peel. Tip: Try peeling the eggs under a gentle stream of cool water for an easier time removing the shell.
- Mash the eggs. With an egg slicer or fork, mash the eggs into the seasoning and stir to combine.
- Serve. I like to serve the egg salad as an open-faced sandwich on a slice of toasted bread with a side of potato chips and a wedge of dill pickle.
Notes
My preferred method to easily peel eggs is to make an ice bath and let them cool in the ice water for 15 minutes. Then, peel under a gentle stream of cool water for an even easier time removing the shell.
Nutrition
Calories: 248kcal | Carbohydrates: 1g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 378mg | Sodium: 386mg | Potassium: 160mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
