Classic Dill Pickle Egg Salad
This Classic Dill Pickle Egg Salad is creamy, easy to prepare with only a few ingredients. Great for breakfast, lunch and any summertime gatherings.
Servings: 4 -6 servings
Ingredients
- 6 large eggs
- 3 dill pickle spears
- 1 stalk celery
- 2 ounces cream cheese softened
- ¾ cup mayo
- 1 tbsp. Apple cider vinegar
- ½ tsp. garlic powder
- ¼ tsp. dill weed*
- salt & pepper to taste
Instructions
- Put eggs in large sauce pan and cover eggs by about 2 inches of water.
- Bring eggs to rolling boil and let boil about 1-2 minutes.
- Remove from heat and cover
- Let stand covered about 15 minutes.
- Drain eggs and rinse with cold water**
- Peel eggs and chop into chunks and place in large serving bowl.
- Add chopped dill pickle spears and finely diced celery.
- Meanwhile in small bowl combine softened cream cheese, mayo, ACV, garlic powder, dill weed, and salt & pepper to taste.
- Pour over egg mixture and gently combine.
- Can be stored in fridge covered for up to 5 days.
Notes
*optional but I like to sprinkle egg salad with additional dill weed
**once I drain and rinse the eggs with cold water I place ice cubes in the cold water with the eggs for a few minutes and I've found this makes it much easier to peel them.
**once I drain and rinse the eggs with cold water I place ice cubes in the cold water with the eggs for a few minutes and I've found this makes it much easier to peel them.