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–+ servings

Dill Pickle Egg Salad | Easy High Protein Recipe

Dill pickle egg salad is a simple and nutritious meal packed with protein and flavor! This one is for all you pickle lovers out there!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Equipment

  • Mixing bowl
  • Vegetable Knife
  • Cutting Board
  • Sweet Paprika
  • Redmond Real Salt

Ingredients

  • 5 hard-boiled eggs
  • 2 scallions, thinly sliced
  • 1/2 cup chopped dill pickles
  • 2 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt ** see notes
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sweet paprika
  • Optional: 2 tablespoons curly parsley, finely chopped

Instructions

  • Start by making your hard-boiled eggs if you haven’t already.
  • Thinly slice the scallions, chop the pickles, and finely chop the parsley.
  • Once the eggs are cooked, cold, and peeled, slice each one in half and carefully remove the yolk.
  • Add the egg yolks, sour cream, mayonnaise, Dijon, and seasonings to a small bowl.
  • Using a small masher or fork, combine the mixture until smooth.
  • While mashing, add pickle juice a teaspoon at a time until it reaches your desired consistency.
  • Chopped the white part of the eggs to your desired size. I like a chunkier egg salad.
  • Add the pickles, scallions, parsley, egg whites, and mashed egg yolks to a bowl.
  • Using a spatula, mix gently but thoroughly, trying not to break up the egg whites too much.
  • Taste and adjust the salt, pepper, and pickle juice to your liking.
  • Enjoy immediately or let it hang out in the refrigerator for an hour if you prefer it chilled.

Nutrition

Serving: 2grams | Calories: 309kcal | Carbohydrates: 4g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 473mg | Sodium: 568mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g

Notes

When adding the pickle juice, start with a teaspoon at a time, thoroughly mixing it in, and then taste and adjust as necessary. BE AWARE that by adding pickle juice, you’re also adding salt. I never salt this until the end.
After trying dozens of methods and making thousands of hard-boiled eggs in my life, here is my number one tip for easier peeling: use old eggs. They peel more easily!
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