Healthy Dill Pickle Egg Salad

Top down view of creamy dill pickle egg salad in black bowl with spoon.

This dill pickle egg salad is crunchy, zesty, creamy, low in fat and simple to make. Perfect for brunch, lunch or as a healthy, high-protein snack anytime. Ready in minutes!

Course Brunch, Lunch, Snack

Cuisine Low fat, vegetarian

Prep Time 10

Cook Time 8

Total Time 18

Servings -5 servings

Calories 141kcal

Author Monika Dabrowski

Equipment

Small pot with lid
Large mixing bowl
Wide bottomed shallow bowl

Ingredients

6 large eggs
1 cup dill pickles finely diced
⅔ cup leek white part only, finely chopped
4-5 radishes finely chopped
1½ tablespoons dill and chives each, finely chopped
5 tablespoons yogurt
2 tablespoons mayonnaise
Salt and pepper to taste

US Customary - Metric

Instructions

Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for about 8 minutes (do not remove the lid).
TIP: This is how I like to prepare hard boiled eggs, but you can use another method.
Cool eggs: Drain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
Chop eggs: Cut each egg in half, remove yolks from 3 eggs and place in a wide bottomed shallow bowl. Chop the eggs.
Make dressing: Mash the egg yolks with the yogurt and mayo until creamy using a fork (the mixture does not need to be perfectly smooth).
Assemble: To a large mixing bowl add the chopped eggs, dill pickles, leek, radishes, herbs, dressing, and pepper to taste. Stir gently but thoroughly then taste the mixture and add salt to taste (and more pepper, if needed). Refrigerate for 30 minutes then serve.

Notes

- Wipe the dill pickles with a paper towel to remove excess moisture before using.
- You can boil the eggs in advance, cool, keep refrigerated (unpeeled) and use the following day.
- To save time prepare the rest of the ingredients while you are waiting for the eggs to boil and cool.
- I recommend adding salt after you’ve made the salad. You shouldn’t need to add too much as the dill pickles are salty.
- Chill the salad for 30 minutes before serving, if possible. Keep covered, refrigerated.
- Best served the day it’s made. Leftover egg salad with dill pickles can be enjoyed the next day, too, although it won’t be quite as crunchy and may become a little soggy (but will still taste good).
- Not suitable for freezing.

Nutrition