Description
This Dill Pickle Egg Salad is a protein packed recipe and it's vegetarian friendly. It's low cost to make and whips together in 30 minutes. Egg Salad is amazing over lettuce or greens, on croissants, crackers or sandwiched between sourdough bread.
Ingredients
Scale
- 6 large eggs
- 1 tablespoon dill pickle relish or minced dill pickles
- 1/4 cup yellow onion, minced
- 1 teaspoon fresh lemon juice
- 1/3 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, minced
- 1/4 teaspoon papika
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Carefully place the eggs in a pot and cover with water about 1 inch above the eggs. Bring to a boil over medium high heat for a few minutes. Turn off the heat and cover for 10 minutes.
- Prepare an ice bath by filling a large bowl with 3 cups of ice cubes and 6 cups of cold water. Transfer each egg into the ice bath and allow it to sit for 7 to 10 minutes.
- Carefully peel each egg under a cold small stream of water from the sink.
- Dice the eggs into small chunks on the cutting board and transfer into a large bowl.
- Add in mayonnaise, lemon juice, dijon mustard, onion, dill pickle relish, fresh dill, paprika and salt and pepper.
- Stir to combine. Refrigerate for 15 to 30 minutes. Top with additional paprika and/or a dill sprig.
- Serve and enjoy over bread, romaine lettuce, crackers or croissants.
Notes
- Don't skip the ice bath. It really helps with cooling the eggs for the egg salad and makes for easy peeling.
- If you like the eggs with really firm drier center, cover for 12 minutes.
- Peel the eggs over a colander to catch the egg shells for easy clean up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: stovetop
- Cuisine: American