Dill Pickle Egg Salad Sandwich

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

dill pickles

🥗Healthier: relish

💰Cheaper: pickled cucumbers

Relish provides a similar tangy flavor at a lower cost

Boil 6 eggs in a pot, bring to a boil, then turn off the heat and let sit with the lid on for 10-11 minutes.

Drain the water and cool the eggs under cold running water before peeling them.

Chop the peeled eggs roughly into chunks and place them in a mixing bowl.

Chop 2 large kosher dill pickle spears and add them to the bowl with the eggs.

Add about 1 tablespoon of pickle juice to the bowl.

Add approximately 1 tablespoon of mayonnaise and 1 tablespoon of mustard to the mixture.

Mix the ingredients together, being careful not to add too much dressing to avoid a soupy consistency.

Season with a pinch of kosher salt and a pinch of black pepper, mixing well.

Spread the egg salad onto slices of Jewish rye bread to make finger sandwiches.

Cut the crusts off the sandwiches for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens