Dill Pickle Egg Salad
This zesty Dill Pickle Egg Salad is a fantastic and refreshing high-protein lunch or snack option—you won’t believe the amazing flavor!
Servings: 4
Calories: 199kcal
Ingredients
- 4 large eggs
- ½ cup dill pickles diced small
- 3 tablespoon mayo
- 1 teaspoon dijon mustard
- 1 tablespoon Greek yogurt or sour cream
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 green onion sliced thin
- 2 tablespoon fresh dill chopped
Instructions
- Boil the eggs. Bring water to boil in a pot, then gently drop the four eggs in the boiling water. Set timer to 10 minutes, then take the eggs out immediately and place in a bowl of icy cold water to cool.
- While the eggs are boiling, chop the pickles, dill and green onion.
- Once the eggs are cooled, peel and dice them.
- Place diced eggs, pickles, dill, green onions, mayo, yogurt, mustard, salt and pepper in a medium bowl.
- Mix with a spoon or a rubber spatula until combined. Taste and add more salt and pepper, if needed. For a creamier salad, add an additional tablespoon of Greek yogurt.
- Serve immediately or store in the fridge in an airtight container.
Video
Notes
Make sure to drain any liquid from the pickles before adding them to prevent the salad from getting watery.
Use good quality mayo, such as Chosen Foods Avocado Oil Mayo.
Dijon mustard can be swapped for yellow or brown mustard.
If you like creamier egg salad, feel free to increase Greek yogurt amount to 2 tablespoons or add a bit more mayo.
Nutrition
Calories: 199kcal | Carbohydrates: 2g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 182mg | Sodium: 672mg | Potassium: 112mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg