Dill Pickle Egg Salad
A tangy and creamy egg salad with dill pickles, perfect for sandwiches or served on crackers.
- Total time
- 15 min
- Prep
- 15 min
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Ingredients
- 8 whole large eggs
- 1 cup dill pickle spears
- ½ cup mayonnaise
- 2 tbsp fresh dill
- ¼ cup red onion
- ¼ cup celery
- 1 tbsp pickle juice
- ¼ tsp salt
- ¼ tsp black pepper
Steps
- Boil eggs in water for 10-12 minutes until hard-boiled. Transfer to ice bath to cool completely.
- Peel cooled eggs and chop into bite-sized pieces.
- Finely dice dill pickles, red onion, and celery.
- In a large bowl, combine chopped eggs, pickles, onion, and celery.
- Add mayonnaise, fresh dill, pickle juice, salt, and black pepper.
- Gently fold all ingredients together until well combined and creamy.
- Taste and adjust seasonings as needed. Chill until ready to serve.
Diet tags are added by the recipe's author.