Ah, Dill Pickle Egg Salad—classic comfort with a tangy, savory twist 🥚🥒✨. The dill pickles add brightness, while the creamy eggs keep it rich. Here’s a full recipe:
🥗 Dill Pickle Egg Salad
Ingredients (4 servings)
- 6 large eggs
- 3–4 dill pickles, finely chopped
- 3 tbsp mayonnaise (or more to taste)
- 1 tsp Dijon mustard
- ½ tsp garlic powder (optional)
- ½ tsp paprika (optional, for color)
- Salt & pepper to taste
- Optional garnish: chopped fresh dill or green onions
Instructions
- Cook the eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Cool in ice water, peel, and chop roughly.
- Combine ingredients
- In a medium bowl, mix chopped eggs, chopped dill pickles, mayonnaise, and mustard.
- Season with garlic powder, paprika, salt, and pepper.
- Mix and chill
- Stir gently until everything is combined.
- Refrigerate at least 30 minutes for flavors to meld.
- Serve
- Great on sandwiches, toast, crackers, or lettuce wraps.
- Garnish with fresh dill or chopped green onions if desired.
Tips for the Best Dill Pickle Egg Salad
- Pickles: Use crunchy dill pickles for texture. Sweet pickles will give a different flavor.
- Mayonnaise: Adjust for creaminess—start with less and add as needed.
- Optional add-ins: Celery, red onion, or capers for extra tang and crunch.
If you want, I can give a “zesty, deli-style version” that’s extra tangy with pickle juice and a little smoked paprika—it’s addictive on rye bread.
Do you want me to do that?
