Egg Salad with Pickles
Enjoy a delicious, protein-packed egg salad with pickles that's simple to prepare and perfect for a quick lunch or snack. This balanced dish blends creamy chopped eggs with crisp dill pickles, a tangy dressing, and fresh herbs, making it a flavorful, low-carb option ideal for any meal.
Ingredients
- 6 large eggs
- ½ cup chopped dill pickles
- 3-4 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon or yellow mustard
- 1-2 stalks celery finely diced
- Salt and pepper to taste
- Optional: a squeeze of lemon juice
- Optional: Fresh herbs dill or parsley for garnish
- Optional: Finely diced red onion or avocado for added flavor
Instructions
Hard-Boil Eggs:
- Place 6 large eggs in a saucepan and cover with cold water (about 1 inch above the eggs).
- Bring the water to a rolling boil, then reduce the heat to a low simmer.
- Simmer for 9-12 minutes, then transfer the eggs to an ice bath to cool completely.
Prepare Ingredients:
- Once cooled, peel the eggs and chop them into medium-sized pieces.
- Finely chop ½ cup of dill pickles and 1-2 stalks of celery.
- (Optional) Finely dice red onion or avocado and chop fresh herbs.
Mix the Dressing:
- In a small bowl, combine 3-4 tablespoons of mayonnaise (or Greek yogurt) with 1 teaspoon of mustard.
- Add a squeeze of lemon juice, salt, and pepper to taste.
Assemble the Salad:
- In a large mixing bowl, gently combine the chopped eggs, pickles, celery, and any additional optional ingredients.
- Pour the dressing over the ingredients and gently mix until evenly coated.
Final Touch:
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the salad a final stir before serving.