Description
This classic egg salad is creamy, tangy, and perfectly seasoned—made with simple ingredients like hard-boiled eggs, mustard, dill pickle, and light mayo. Ideal for sandwiches, wraps, or a quick, protein-packed snack.
Ingredients
- 6 large eggs
- 1/2 cup finely chopped dill pickle (about 75 g)
- 1 tablespoon low fat mayonnaise
- 1 tablespoon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon red crushed pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- Cool eggs under cold water, then peel and chop them.
- In a bowl, mix mayonnaise, mustard, and paprika until smooth.
- Add chopped dill pickle and eggs to a mixing bowl. Stir in the mayo mixture.
- Season with salt, black pepper, and red crushed pepper. Mix until well combined.
- Taste and adjust seasoning if needed. Serve chilled.
Notes
- Add an extra tablespoon of mayo for a creamier texture.
- Use a splash of pickle juice for more tang.
- Mix in celery or green onions for added crunch.
- Omit crushed red pepper for a milder version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg
