Description
This Healthy Dill Pickle Egg Salad is a vibrant, texture-rich revelation that balances the velvety richness of pasture-raised egg yolks with the sharp, acidic crunch of premium pickles. It uses clean ingredients and fresh herbs to create a dish that nourishes the body without sacrificing flavor.
Ingredients
Scale
8 Large Pasture-Raised Eggs
1/3 cup Avocado Oil Mayonnaise
1/2 cup Dill Pickles (Finely Chopped)
1 tablespoon Pickle Brine (Juice)
2 tablespoons Fresh Dill (Chopped)
1 tablespoon Dijon Mustard
2 tablespoons Red Onion (Finely Minced)
Sea Salt & Black Pepper to Taste
A Pinch Smoked Paprika
Instructions
- Place your eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat and sit covered for 10 to 11 minutes
- Transfer eggs to an ice bath for 8 minutes to cool before peeling
- Finely dice dill pickles and red onion. In a mixing bowl, whisk together mayonnaise, mustard, pickle brine, and smoked paprika
- Peel and chop eggs into 1/2-inch pieces and fold into the bowl with the other ingredients
- Chill in the refrigerator for at least 30 minutes before serving
Notes
Pat down pickles to avoid excess moisture that can thin out the dressing.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 370 mg