If you are looking for a unique low egg salad recipe try this dill pickle egg salad. Simple but packed full of flavour and utterly addictive.
Who says salad must have lettuce? Enjoy a creamy egg salad for dill pickle lovers. It is a quick and easy keto egg salad with no complicated ingredients. To develop the flavour of the pickle egg salad store it covered in the fridge for a couple of hours. Or it is ready to serve once it is made.
I was making a collection of salads for a weekend lunch and had a regular egg salad on the list. As I opened my fridge to collect the ingredients, my large jar of pickles winked at me suggestively, so into the salad it went!
I didn’t think that the Chief Taster would like this as I am the one usually face down in the pickle jar and was planning to have this dill pickle salad throughout the week for my lunch. A spoon was confidently offered to him for tasting, only to have my hopes dashed as he dived in for another spoonful. I had to share the salad that week, with requests of another batch!
HOW TO SERVE DILL PICKLE EGG SALAD
Adding the dill pickle really did take the egg salad to another level. I can’t go back to a plain one now. There are many ways to serve this dill pickle salad. It can be served as a side salad, a low carb wrap filling in a low carb tortilla or as an appetiser gently spooned on top of a pickle slice or perhaps a low carb cracker. My favourite way to eat this egg salad is on top of a pickle slice for an extra shot of pickle taste!
HOW TO MAKE A DILL PICKLE EGG SALAD
I like my egg salad chunky but if you prefer it smoother, mash the eggs with a fork before adding the remaining ingredients. It really is just as simple as adding boiled eggs with mayonnaise, flavourings and chopped dill pickles. Add a spoon of pickle juice from the jar if you find the consistency too thick and for an extra shot of pickle flavour.
OTHER SALADS RECIPES TO TRY
Dill Pickle Egg Salad
- 6 eggs, hard boiled
- ¾ cup dill pickles, chopped
- ⅓ cup mayonnaise, sugar free
- 2 spring onions chopped
- 2 tablespoons dill, fresh chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- Remove the shells from the hardboiled eggs.
- Roughly chop the eggs and place in a bowl.
- Add the dill, mayonnaise, spring onions, dill and mustard.
- Stir gently until combined.
- Season with the salt and pepper.
The information shown is an estimate provided by an online nutrition calculator.