Dill Pickle Egg Salad - serve as a side or eat as a meal! Light on the mayo and big on the crunch! Great for pickle lovers.
Course Entree, Sides
Prep Time 10minutes
Total Time 10minutes
Author Kelly @ trial and eater
6hard boiled eggs, peeled and cooled
1/3cupchopped dill pickles + 1 tablespoon of pickle juice(or dill pickle relish, see notes)
2tablespoonsmayonnaise(I prefer avocado oil mayo, see notes)
1tablespoonmustard(yellow or dijon, I used dijon)
2teaspoonsapple cider vinegar(optional)
1/2teaspoondried dill weed, plus more for garnish
salt and pepperto taste
Mash hard boiled eggs in a bowl with a fork. Add all ingredients (chopped pickles, mayonnaise, mustard, celery, vinegar and dill) and mix until combined.
Stir in salt and pepper to taste. Refrigerate until ready to serve.
Garnish with more pickles or dill.
* This recipe is light on the mayonnaise. If you prefer a creamier salad, add more mayo as desired.**May want to go lighter on the measurement if using relish instead of chopped pickles since relish has more flavor. Start with a couple tablespoons and work your way up as needed.