Dill Pickle Egg Salad

Dill pickle egg salad combines perfectly cooked hard boiled eggs, combined with juicy dill pickles, sweet relish, crisp red onion, fresh herbs and tangy dijon mustard. Spoon it on top of toasted sourdough bread and top it with tender micro greens for the most impressive and satisfying meal.

Course Appetizer, lunch, Snack

Cuisine American

Keyword creamy, pickle, dill, egg salad, sandwich, easy, chunky, hard boiled eggs

Prep Time 30

Total Time 30

Servings servings

Calories 202

Ingredients

10 Eggs roughly chopped
1/3 cup Mayonnaise
1/2 cup Dill pickles cut into small pieces
1 tbsp Dill pickle juice
2 tsp Dijon mustard
1/4 cup Red onion minced
2 tbsp Sweet relish
1 tbsp Fresh chives finely chopped
2 tbsp Fresh dill finely chopped
1/4 tsp Celery seed
Salt and pepper to taste
Mircro greens for garnish

Instructions

Place the eggs inside a large pot and cover with cold water. Bring to a boil, turn off the heat, then cover with a lid and let the eggs cook in the hot water for 10-12 minutes.
Fill a bowl with ice and cold water. Transfer the cooked eggs into the ice bath to stop the cooking process. Let sit for 10 minutes. Then, peel the eggs and chop into medium-size pieces.
In a medium size bowl, add the mayo, dijon, pickles, pickle juice, dill, chives, celery seed, sweet relish, and red onion. Stir to combine.
Using a rubber spatular, fold all the ingredients together. Season with salt and pepper.

Nutrition