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Bowl of creamy egg salad with chopped eggs, diced dill pickles, fresh dill garnish, and a sprinkle of paprika on a rustic wooden table.

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Servings: 4 People
Course: Appetizer, lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method

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

Method
 

Hard-Boil Eggs:
  1. Place 6 large eggs in a saucepan and cover with cold water (about 1 inch above the eggs).
  2. Bring the water to a rolling boil, then reduce the heat to a low simmer.
  3. Simmer for 9-12 minutes, then transfer the eggs to an ice bath to cool completely.
Prepare Ingredients:
  1. Once cooled, peel the eggs and chop them into medium-sized pieces.
  2. Finely chop ½ cup of dill pickles and 1-2 stalks of celery.
  3. (Optional) Finely dice red onion or avocado and chop fresh herbs.
Mix the Dressing:
  1. In a small bowl, combine 3-4 tablespoons of mayonnaise (or Greek yogurt) with 1 teaspoon of mustard.
  2. Add a squeeze of lemon juice, salt, and pepper to taste.
Assemble the Salad:
  1. In a large mixing bowl, gently combine the chopped eggs, pickles, celery, and any additional optional ingredients.
  2. Pour the dressing over the ingredients and gently mix until evenly coated.
Final Touch:
  1. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Give the salad a final stir before serving.