Egg Salad With Dill Pickle
This deliciously easy egg salad recipe is creamy and flavorful with everyone's favorite dill pickles!
Servings 6 servings
Calories 86kcal
Equipment
Ingredients
- 6 eggs hard boiled
- ½ cup Miracle Whip
- 2 tablespoons mustard we use Plochman's
- 2 tablespoons pickle juice
- ¼ cup dill pickles chopped in bite sized pieces
- salt and pepper if desired
Instructions
- Boil the eggs for 10-12 minutes for hard boiled eggs.
- Peel cooled eggs and chop eggs into a bowl.
- Mix eggs, Miracle Whip, mustard, pickles and pickle juice.
- Place in air tight container in the fridge for at least an hour to let the ingredients blend together well and the egg salad to cool.
- When ready to serve, place on bread or on lettuce wraps. Serve.
Notes
- Salt and pepper can be added to taste, if desired. I felt the pickle juice was enough and salt and pepper wasn't needed.
- A lettuce wrap can be used if one is gluten free instead of bread.
Nutrition
Calories: 86kcal | Carbohydrates: 4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 407mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
