Description
This Pickle Lovers’ Egg Salad is a tangy and creamy twist on the classic egg salad, featuring chopped pickles, dill pickle juice, and a blend of mayonnaise and Greek yogurt for a perfectly balanced, flavorful dish. Ideal for serving on toast, in lettuce cups, or with crackers, this salad is a refreshing and satisfying choice for lunch or a snack that pickle enthusiasts will adore.
Ingredients
Eggs and Pickles
- 12 hard boiled eggs, peeled and coarsely chopped
- ⅔ cup chopped pickles
Salad Dressing
- ¼ cup mayonnaise
- 3 tablespoons plain Greek yogurt
- ¼ cup dill pickle juice
- 2 teaspoons Dijon mustard
- 2 to 3 tablespoons sweet relish
- 1 teaspoon dried chives
- ½ teaspoon dried dill weed
- Kosher salt and pepper, to taste
For Serving
- Fresh microgreens and dill
- Pickles (optional)
Instructions
- Prepare Hard Boiled Eggs: Place the eggs in a large pot and fill it with cold water, covering the eggs by at least an inch. Bring to a boil and let the water bubble for 1 minute. Turn off the heat, cover the pot, and let it sit for 10 to 12 minutes. Afterwards, transfer the eggs to a sink filled with cold water to cool them down quickly. Replace the water several times or add ice cubes to chill eggs thoroughly for about 30 minutes.
- Chop Eggs and Pickles: Peel the cooled eggs and coarsely chop them. Place the chopped eggs and the chopped pickles in a large mixing bowl.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, plain Greek yogurt, dill pickle juice, Dijon mustard, sweet relish, dried chives, dried dill weed, and a generous pinch of kosher salt and pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the chopped eggs and pickles. Gently fold the mixture together, ensuring the eggs and pickles are evenly coated with the dressing. Taste and adjust seasoning if needed by adding more salt, pepper, or relish to your liking.
- Serve: Serve the egg salad on toast topped with fresh microgreens and dill, or enjoy it on a bed of salad greens, in lettuce cups, or alongside crackers. Garnish with additional pickles if desired.
Notes
- For perfectly boiled eggs, avoid overcooking by following the timing method outlined above to prevent a green ring around the yolk.
- Adjust the amount of pickle juice and relish depending on your preference for tanginess and sweetness.
- This egg salad can be made a few hours ahead and kept refrigerated for flavors to meld better.
- Use Greek yogurt instead of all mayonnaise for a lighter option without sacrificing creaminess.
- Serve chilled for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1 cup)
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 215mg
