Dill Pickle Egg Salad
A creamy and tangy egg salad with dill pickles and fresh herbs, perfect for sandwiches or picnics.
Ingredients
Eggs
- 10 pieces 10 eggs Use large eggs for best results.
Dressing
- 1/4 cup mayonnaise (use Greek yogurt or a light mayo for a tangier, lower-fat option) Choose your favorite mayonnaise.
- 1 teaspoon mustard (Dijon or yellow) Regular yellow mustard works, but Dijon adds flavor.
- 1/4 teaspoon paprika For added color and flavor.
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup dill pickles, diced (use refrigerator dill pickles for best crunch) Chopped cornichons can be used as a substitution for a sharper bite.
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) Fresh dill enhances flavor, but dried can be used in a pinch.
Instructions
Cooking Eggs
- Fill a large pot with cold water and bring it to a rolling boil.
- Gently lower the eggs into the boiling water with a spoon to prevent cracks. Reduce heat to a gentle simmer.
- Cook the eggs for 12 minutes for fully set yolks.
- When the 12 minutes are up, remove eggs with a slotted spoon and transfer them to a bowl of ice water. Chill for 1–2 minutes to stop cooking and make peeling easier.
- Gently peel the eggs and chop them into small pieces.
Making the Salad
- In a small bowl, mix the dressing: combine mayonnaise, mustard, paprika, salt, pepper, diced pickles, and fresh dill. Stir and set aside.
- Place the chopped eggs in a medium mixing bowl.
- Pour the dressing over the chopped eggs and fold gently until evenly coated. Taste and add more salt, pepper, or extra pickles as desired.
Serving
- Serve immediately or chill for at least 20 minutes to let flavors meld.
Notes
Storage: refrigerate in an airtight container for up to 3–4 days. Do not freeze. Serve cold or at room temperature.