Egg Salad With Pickles
This creamy and tangy Egg Salad With Pickles combines the rich flavor of eggs with crunchy pickles, making it a versatile recipe perfect for sandwiches or enjoyed on its own.
Ingredients
Main Ingredients
- 6 whole eggs For a creamy base.
- 1 cup chopped celery Adds a refreshing crunch.
- 1/4 cup chopped red onion Offers a slightly sweet and sharp flavor.
- 2 tablespoons dijon mustard Brings a tangy zest.
- 1/2 teaspoon salt Enhances overall flavor.
- 1/4 teaspoon black pepper Adds subtle spice.
- 1/4 teaspoon paprika Contributes hint of smoke.
- 1/2 cup plain Greek yogurt or cottage cheese Provides creaminess and a healthy touch.
- 2 tablespoons fresh dill Offers an aromatic touch.
- 1 tablespoon pickle juice Adds acidity.
- 1/2 cup dill pickles, chopped Incorporates crunch and tanginess.
Instructions
Preparation
- Preheat your oven to 350°F and grease a standard-sized loaf pan.
- Crack eggs into the loaf pan and place it inside a 9×13 inch baking dish filled 2/3 with water.
- Bake for about 30 minutes or until the eggs are fully cooked.
- Allow to cool for 5 minutes before removing them from the pan.
- Dice the cooked eggs into smaller pieces.
Mixing
- In a large mixing bowl, add the chopped eggs and all remaining ingredients.
- Stir to combine, adjust seasonings to taste, and enjoy!
Notes
Chill the salad for a while before serving to allow the flavors to meld. Feel free to customize with different herbs or ingredients per your taste.