Dill Pickle Egg Salad
- 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
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.
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