Description
Creamy and tangy, this egg salad is brightened by crunchy pickles and fresh dill—great on toast or for sandwiches.
Ingredients
Scale
For the Egg Salad:
- 6 hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickles, finely diced
- 1 tablespoon fresh dill, chopped (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Mix together mayonnaise, mustard, pickles, and dill. Combine these ingredients in a bowl.
- Add chopped eggs and stir gently. Fold in the chopped hard-boiled eggs.
- Season with salt and pepper and serve. Add salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch/Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 375mg