I had the biggest revelation while making this salad. For years and years I have struggled with hard to peel hard boiled eggs. I have tried every trick and tip I could find and nothing made my eggs easy to peel, nothing! Then I made eggs for this salad and out of the fifteen eggs I boiled, I only had one that was slightly difficult to peel, just one. This really got me to thinking what was the difference. I just straight up hard boiled these eggs, no tips or tricks and then it hit me. Every time I make hard boiled eggs, it is for dying Easter eggs and I rarely make them any other time. So I have come to the conclusion that the process of dying the eggs in vinegar causes the shell to become more difficult to peel.
I love egg salad and definitely do not make it as often as I should. I also love dill pickles, so the combination of the two is absolutely delicious. I was so glad my family forgot there was leftovers of this salad, and I got to enjoy it another day.
Dill Pickle Egg Salad
Ingredients:
- 10 hard boiled eggs
- 1/2-3/4 cup mayonnaise
- 1/2 tablespoon pickle juice
- 1 teaspoon dijon mustard
- 3/4 cup diced dill pickles
Directions:
- Peel and dice the hard boiled eggs.
- In a large bowl, whisk together the mayonnaise, pickle juice and mustard.
- Add in the diced eggs and pickles, fold to combine everything together.
- Cover the bowl and refrigerate until well chilled.
Enjoy!!!
Notes:
To hard boil the eggs, I added the eggs to a pot and covered with cold water, about 1 inch above the eggs. Put the pot on the stove and turn the heat to high. Allow the water to come to a boil, then put on the lid on the pot and turn off the heat. Allow the eggs to sit for 12 minutes, then use a slotted spoon and transfer the eggs to a bowl of ice water. Once the eggs have cooled peel them.
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Nutrition Facts |
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Servings: 6 |
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Amount Per Serving |
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Calories: 181 |
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Total Fat |
13.5g |
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Saturated Fat |
3.4g |
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Polyunsaturated Fat |
1.2g |
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Monounsaturated Fat |
3.4g |
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Trans Fat |
0g |
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Cholesterol |
360mg |
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Sodium |
503.3mg |
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Potassium |
126.1mg |
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Total Carbohydrates |
3g |
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Dietary Fiber |
0.2g |
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Sugars |
1.6g |
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Protein |
10.6g |
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Vitamin A 10.6% Vitamin C 0.7% |
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Calcium 3.5% Iron 5.5% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Tornadough Alli.
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