Dill Pickle Egg Salad on lettuce and pretzel roll, brown speckled pottery plate, lettuce leaves, wooden cutting board, rustic wood table, close up
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Dill Pickle Egg Salad

Course Main Dish, Salad
Cuisine American
Prep Time 10 minutes
Servings 4
Calories 201kcal
Author Rebecca Lindamood

Ingredients

  • 8 hard boiled eggs for added flavour, peel freshly hard-boiled eggs and submerge in pickle brine for at least 8 hours but up to a week before using
  • 1/2 cup dill dip or mayonnaise (see recipe notes)
  • 1/3 cup chopped dill pickles about 3-4 pickle halves, quickly patted dry with a paper towel before being chopped
  • 2 teaspoons minced fresh dill weed
  • black pepper to taste

Instructions

  • Roughly chop the hard boiled eggs and add them to a mixing bowl. Use a fork or vigorously stir the eggs and dill dip together until evenly combined.
    Add the chopped dill pickles, dill weed, and black pepper and stir until evenly combined. Serve on bread or lettuce leaves.

Nutrition

Calories: 201kcal | Carbohydrates: 3g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 377mg | Sodium: 444mg | Potassium: 144mg | Sugar: 2g | Vitamin A: 655IU | Calcium: 98mg | Iron: 1.3mg