Easy Dill Pickle Egg Salad, High Protein Recipe

Dill pickle egg salad on a plate with a fork in the background.

Easy Dill Pickle Egg Salad, High Protein Recipe

Mallory

This Dill Pickle Egg Salad Recipe is a flavorful spin on the classic recipe for egg salad! It's perfect for dill pickle lovers and an easy lunch to meal prep. Hard-boiled eggs get combined with crisp dill pickles, red onion, seasonings, fresh lemon juice, and Greek yogurt to make it extra creamy. 😊

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Prep Time 5

Cook Time 20

Course lunch

Cuisine American

Servings servings

Calories 250 kcal

Ingredients

6 eggs
¼ cup dill pickles, diced
¼ cup red onion, chopped
1 tablespoon fresh dill, chopped
¼ cup Greek yogurt
1 tablespoon Dijon mustard
¼ teaspoon garlic powder
¼ 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 a covering them with cold water. Bring the water to a boil and then turn off the heat. Cover the pot and let the eggs sit in the boiling 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.

Storage

Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.

Dietitian Tip

While healthy means something different to everyone, this is a nutrient-rich option. Egg whites provide protein, and the yolk contains fat soluble vitamins including vitamins A & D, and several other nutrients including lutein which is important for the health of your eyes. Greek yogurt adds more protein and calcium. Pickles are high in sodium so if you are on a low sodium diet, it's something to be aware of.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 250kcalCarbohydrates: 8gProtein: 22gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 557mgSodium: 900mgPotassium: 316mgFiber: 1g

Keyword 30 minutes or less, gluten free, high-protein

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