Dill Pickle Egg Salad | A Spring & Summer Salad to Meal Prep

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

dill pickles

🥗Healthier: reduced-sodium pickles

💰Cheaper: sweet pickles

Sweet pickles are often less expensive and add a different flavor profile.

Add 6 eggs to a saucepan and cover with water about an inch above the eggs.

Bring the water to a boil, then shut off the heat and leave the eggs in the saucepan for about 10 minutes.

Prepare an ice bath with a few cups of ice and cold water.

Transfer the eggs into the ice bath and let them cool for 7 to 10 minutes.

Peel the cooled eggs over a colander in the sink to catch the mess.

Chop the peeled eggs into small pieces, ensuring they are similar in size, but keeping a chunky texture if preferred.

In a large bowl, combine the chopped eggs, 1/4 cup yellow onion, mayonnaise, Dijon mustard, 1 teaspoon fresh lemon juice, dill relish, fresh dill, salt, black pepper, and paprika.

Stir the mixture well until all ingredients are combined.

Refrigerate the egg salad for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens