Healthy Dill Pickle Egg Salad

5 from 1 vote

Healthy Dill Pickle Egg Salad

Change up a classic egg salad with chopped dill pickles! This tangy egg salad is also better for you by swapping most of the mayo with Greek yogurt. I promise all you taste is creamy dill goodness. A delicious meal prep with over 21g protein per serving!

Prep Time40

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 285kcal

Author: Olivia Parsons

Ingredients

12 large eggs
1 cup diced dill pickles 3 medium pickles
½ cup plain non-fat Greek yogurt 114g
2 tablespoon light mayo
2 tablespoon pickle juice
2 teaspoon Dijon mustard
2 teaspoon fresh chives
½ teaspoon each: salt, pepper, onion powder, dill
1 teaspoon hot sauce or ¼ teaspoon cayenne pepper optional

Instructions

Hard-boil the eggs: Place the eggs in a large pot. Cover with cold water and bring to a boil over medium-high heat. Once boiling, remove from the heat, cover, and let sit for 11 minutes. Immediately use a slotted spoon to place the eggs in a bowl of ice water. Add more ice as needed and let sit for 15-30 minutes until completely cooled.
Crack the egg shells and completely peel them off. Finely dice the eggs.
Add the chopped eggs and all other ingredients to a large mixing bowl. Stir until combined and taste for seasoning.
Enjoy dill pickle egg salad on its own, on a sandwich, with chips, on a wrap, in lettuce cups, or any way you like! It's best on the day you make it, then store in the fridge for up to 2 days.

Notes

If you want some spice, add 1-2 teaspoon hot sauce.
Storage: Keep egg salad in an airtight container in the fridge for up to 2 days. Give it a stir before eating again.
How to eat egg salad: with a spoon, with chips, on a sandwich, on a wrap, in lettuce cups, in a bell pepper, or any way you like.

Nutrition facts are an estimate.

Nutrition