I don't know about you, but I love egg salad. It makes a quick and easy weekday lunch, especially if you whip up a batch on the weekend so it's ready to go. It's so full flavored, and it's protein-rich so it's guaranteed to fill you up while keeping you full all day long. The recipe below combines my favorite egg salad recipe with the tangy flavor of pickles.
It's super easy to turn this recipe into a low-carb or no-carb lunch. Instead of eating it on bread, turn to gluten-free options like romaine lettuce, root vegetable chips. Or, amp up the pickle flavor by eating the salad on dill pickle chips. The possibilities are endless!
Dill pickle egg salad
4
15 minutes
0 minutes
15 minutes
6 hard boiled eggs
1/3 cup chopped dill pickles
1 tablespoon pickle juice
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1 stalk celery, finely chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Salt and pepper (to taste)
Peel the hard boiled eggs and mash them in a bowl using a fork.
Add the pickles, pickle juice, mayonnaise, mustard, celery, fresh dill, and chives and stir to combine.
Season with salt and pepper to taste.
Refrigerate until ready to use.
