Egg Salad with Pickles
This egg salad with pickles is super creamy, tangy and flavorful — just perfect for a satisfying lunch or to take to a potluck. Serve it with toast, crackers or in a sandwich for a fuss-free yet delicious meal.
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Servings: 6
Calories: 233kcal
Ingredients
- 8 hard-boiled eggs
- 1 cup dill pickles
- ½ cup mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ cup fresh chives chopped, plus more to garnish
- Salt to taste
Instructions
- Peel and finely chop your hard-boiled eggs, then add them to a medium bowl.8 hard-boiled eggs
- Next, chop the dill pickles and add them over the eggs together with the mayo, Dijon mustard, paprika, ground black pepper and fresh chives.1 cup dill pickles½ cup mayo1 teaspoon Dijon mustard½ teaspoon paprika¼ teaspoon ground black pepper¼ cup fresh chives
- Toss well to combine. Give it a taste and adjust the seasoning if needed, adding more salt, pepper or paprika to taste. You can also add more mayo if you want an even creamier egg salad.
- Cover your egg salad and pop it in the fridge to let the flavors develop for at least 30 minutes.
- Serve on your favorite bread, crackers, in a lettuce wrap, or just straight up with a spoon!
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Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 2g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 256mg | Sodium: 520mg | Sugar: 1g
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