Dill Pickle Egg Salad
A tangy and creamy egg salad featuring dill pickles that add crunch and flavor, perfect for sandwiches, lettuce wraps, or with vegetables.
Ingredients
Main Ingredients
- 6 large eggs hard boiled
- 1/2 cup dill pickles, chopped adjust to taste
- 1/4 cup mayonnaise add more for creaminess
- 1 tablespoon mustard optional for added tang
- 1 tablespoon fresh dill optional for extra flavor
Serving Options
- 4 leaves romaine or leaf lettuce for lettuce wraps
- 1 cup vegetables, chopped for serving on the side
- 4 slices low-carb bread optional for sandwiches
Instructions
Preparation
- Hard boil the eggs, then cool and peel them.
- Chop the hard-boiled eggs into chunks or mash them to your preferred texture.
- In a bowl, mix together the chopped eggs, dill pickles, mayonnaise, mustard, and fresh dill.
Serving
- Serve the egg salad in lettuce wraps, on low-carb bread, or with chopped vegetables.
Notes
For variations, consider adding celery for crunch or paprika for flavor. Be cautious of the moisture from pickles to prevent the salad from becoming watery. Store in the refrigerator and use within 3-4 days.