Chopped Egg Salad with Dill Pickles, Creamy and Easy
This creamy Egg Salad with Dill Pickles is the perfect balance of tangy and salty - an easy lunch to meal prep for pickle lovers! Add it to a salad or sandwich or serve it with crackers.😊
Equipment
Ingredients
- 6 hard boiled eggs
- ¼ cup dill pickles, diced
- ¼ cup red onion, chopped
- 1 tablespoon fresh dill, chopped
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- dash black pepper
Instructions
- If you aren't using packaged hard-boiled eggs, boil the eggs by adding them to a large pot and covering them with cold water. Bring the water to a boil, cover the pot, and remove from the heat. Let the eggs sit in the hot water for 12 minutes. To make the eggs easier to peel, stop the cooking process by placing them in a bowl of ice water as soon as they are done cooking. When the eggs are cooled, remove them from the ice bath using a slotted spoon, peel them, and chop them into small pieces.
- Chop the pickles, red onion, and fresh dill. Add all the ingredients to the chopped eggs including the pickles, onion, dill, Greek yogurt, dijon, lemon juice, paprika, garlic powder, salt & pepper. Stir to combine.
- Hint: if you like an extra creamy egg salad, mash the eggs with the Greek yogurt, dijon, and lemon juice and then add the rest of the ingredients. A drizzle of avocado oil can be added here too.
Video
Notes
Expert Tips
- To make chopping the eggs even easier, use a pastry cutter or potato masher.
- If you want a very creamy egg salad, separate the yolks from the egg whites. Then mash the egg yolks with the Greek yogurt, Dijon, and lemon juice and add in the other ingredients (including the chopped egg whites).
- To make peeling the egg easier, gently roll it on a flat surface like a countertop to crack the shell.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1 cupCalories: 250kcalCarbohydrates: 6gProtein: 23gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 700mgFiber: 1g
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