Egg Salad with Pickles
A delicious and creamy egg salad packed with crunchy pickles, celery, and fresh herbs. Perfect for sandwiches, lettuce wraps, or a quick snack.
Equipment
- Saucepan
- Large Bowl
- Knife
Ingredients
- 8 large eggs (hard-boiled)
- 2 small stalks celery finely chopped
- 1 tbsp fresh dill chopped
- 2 tbsp sweet onion diced
- 4 small gherkin dill pickles chopped
- 1/3 cup mayonnaise
- 2 tsp yellow mustard
- 2 tsp stone ground mustard
- 1/4 tsp garlic salt
- 1/8 tsp black pepper
- dash dried parsley optional
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice water bath for 5 minutes, then peel and pat dry.
- In a large bowl, chop the eggs into small pieces, leaving a few chunky bits for texture.
- Finely chop the celery, dill, onion, and pickles. Add them to the bowl with the eggs.
- Stir in mayonnaise, yellow mustard, stone ground mustard, garlic salt, and black pepper until well combined.
- Refrigerate for at least 30 minutes. Garnish with dried parsley if desired. Enjoy on sandwiches, lettuce wraps, or with crackers.
Notes
Nutrition per serving: Calories: 139, Total Carbs: 1g, Net Carbs: 0.7g, Fats: 12g, Protein: 7g
