Dill Pickle Egg Salad
This dill pickle egg salad is creamy, flavorful, and just perfect for a quick and delicious lunch! It has crunchy pickles, fresh dill, and a mayo-yogurt dressing that makes it lighter than traditional egg salads. Serve it over toasted sourdough bread or as part of a sandwich for a simple, nourishing, and satisfying lunch at home!
Servings: 4 servings
Calories: 207kcal
Ingredients
- 6 eggs
- ¼ cup plain yogurt
- ¼ cup mayonnaise
- 1 ½ teaspoon Dijon mustard
- ⅓ cup diced pickles
- ½ medium-sized red onion finely diced
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley or chives (optional)
- salt and pepper to taste
Instructions
- Add water to a pot and bring it to a boil. Then reduce to a gentle boil and add the eggs. Let them cook for 10-12 minutes. Remove and place them in a bowl filled with cold water.6 eggs
- While the eggs cook, add all remaining ingredients to a bowl and stir together.¼ cup plain yogurt, ¼ cup mayonnaise, 1 ½ teaspoon Dijon mustard, ⅓ cup diced pickles, ½ medium-sized red onion, 2 tablespoons chopped dill, 1 tablespoon chopped parsley or chives (optional), salt and pepper
- Cube the eggs and add them to the dill pickle dressing. Toss until combined and season with more salt and pepper if needed.
- Serve the dill pickle egg salad spread over a slice of bread, as a sandwich, or as a wrap. Enjoy!
Recipe Video
Nutrition
Serving: 1serving | Calories: 207kcal | Carbohydrates: 3g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 308mg | Potassium: 161mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg