Dill Pickle Egg Salad

If you're a fan of pickles, you're going to love this egg salad with pickles! It's a fun and delicious way to enjoy egg salad.

Prep:
10
mins
Cook:
15
mins
TOtal:
25
mins
servings:
3

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Greek yogurt (optional)
  • 1 tbsp pickle brine
  • 2 baby dill pickles, chopped
  • 1/4 cup fresh dill, chopped
  • 2 stalks green onion (green parts only), chopped
  • kosher salt and black pepper, to taste

Instructions

  1. Place the eggs in a medium size pot and fill with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover with a lid. Let the eggs cook for ten minutes.
  2. Fill a large bowl with cold water and ice cubes. Once the eggs are done, remove with a slotted spoon and place in the cold water. Let them sit for five minutes or so to cool.
  3. Carefully crack and peel the eggs and then roughly chop them.
  4. In a bowl, combine the mayonnaise, yogurt, brine, pickles, dill and green onion and season with salt and pepper.
  5. Add the chopped eggs to the bowl with the dressing and toss to combine with a spatula. Ideally, let it sit in the fridge for at least 20 minutes before serving.
  6. When ready to serve, season with more salt and pepper to taste. Enjoy in sandwiches, salads or on crackers/crisp breads. Enjoy!