Egg Pickle Salad: A Tangy Twist on a Classic Favorite
Hey food lovers! Today, we’re diving into a zesty, creamy, and utterly delicious creation: Egg Pickle Salad. If you’re a fan of the traditional egg salad recipe, you’re in for a treat with this tangy twist. This Egg Pickle Salad recipe combines the rich creaminess of classic egg salad with the bold, briny flavor of dill pickles. It’s perfect for sandwiches, wraps, or just enjoying on its own!
The Perfect Egg Pickle Salad Recipe
Egg salad is a staple in many households, and for good reason—it’s simple to make, versatile, and incredibly satisfying. But what if we told you there’s a way to elevate your egg salad game to a whole new level? Enter the Dill Pickle Egg Salad. The addition of pickles adds a delightful crunch and a burst of flavor that perfectly complements the creamy eggs.
Ingredients:
- 5 eggs
- ½ avocado
- 1/2 cup dill pickles
- handful fresh dill, chopped
- ½ shallot
- 1 tbs dijon or grainy mustard
- 1 tbs light mayo
- ¼ cup cottage cheese
- Pinch of salt and pepper
Instructions:
- Boil the Eggs: Bring a pot of water to a gentle simmer. Carefully drop in the eggs and cook for 8-9 minutes. Pour out water and then place pot under cold water. This will stop the cooking process.
- Peel Eggs
- Get Chopping! Place all ingredients on a cutting board and chop to your desired consistency. The more you chop the smoother everything gets.
- Serve! Serve the chopped pickle egg salad on a piece of toast or in lettuce leaves.
Why You’ll Love This Dill Pickle Egg Salad
This Egg Pickle Salad recipe is a game-changer for several reasons. First, the combination of creamy eggs and crunchy pickles creates a delightful texture contrast that keeps every bite interesting. Second, the tangy pickles and fresh dill add a burst of flavor that makes this salad truly stand out.
Not only is this dill pickle egg salad perfect for a quick lunch or a protein-packed snack, but it also makes a fantastic addition to picnics, potlucks, and barbecues. Serve it on a bed of fresh greens, between slices of your favorite bread, or even in a wrap for a delicious, portable meal.
Tips for the Best Egg Pickle Salad
- Use Fresh Dill: Fresh dill adds a vibrant flavor that dried dill just can’t match. If you can’t find fresh dill, you can use dried, but use about half the amount.
- Chill Before Serving: For the best flavor, let your egg pickle salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Customize It: Feel free to customize this recipe to your liking. Add some diced celery for extra crunch, a dash of hot sauce for a kick, or some chopped red onion for added zing.
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Ingredients:
- 5 eggs simmered for 8-9 minutes
- 1/2 avocado
- 1/2 cup dill pickles, chopped
- 1 handful fresh dill, chopped
- 1/2 shallot
- 1 tbs grainy mustard
- 1 tbs light mayo
- 1/4 cup cottage cheese
- 1 pinch salt and pepper
Instructions:
- Start by cooking your eggs. Bring a pot of water to a gentle simmer and carefully place eggs in and set a time for 8 minutes. After the timer goes off, drain water and place pot under tap and run cold water over eggs to stop cooking process. Peel eggs underwater. I can't explain why, but its just easier.
- Place all ingredients on a cutting board and chop! The more you chop the smoother the result. Choose your desired consistency. Either serve immediately or chilled!
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