Egg Salad With Pickles
Level up your sandwiches with this egg salad with pickles. It's salty, tangy and packed with protein for a satisfying lunch. With my no peel hard boiled egg trick, egg salad has never been easier!
Servings: 4
Ingredients
- 8 eggs
- ½ cup celery diced
- ¼ cup red onion diced
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¾ cup plain Greek yogurt or cottage cheese
- 2 tablespoon fresh dill chopped
- 1.5 tablespoon pickle juice
- ½ cup dill pickles diced
Instructions
- Preheat the oven to 350 F and grease a standard sized loaf pan (this works best in a silicone pan). Ensure you grease the bottoms, corners and sides of the pan (or spray very well using a non-stick cooking spray).
- Crack eggs in the loaf pan and place the pan in a 9x13 inch baking dish or casserole dish. Fill the large baking dish ⅔ rds full of water (the water should be higher than the cracked eggs in the loaf pan). Bake for about 30 minutes or until the eggs are fully cooked. Allow to cool for 5 minutes before removing from the pan.
- While the eggs are cooking, prepare the remaining ingredients. Once eggs are cooked, chop into smaller pieces for your egg salad.
- Add eggs and remaining ingredients into a large mixing bowl and stir to combine. Adjust seasonings to desired taste and enjoy!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 176kcal | Carbohydrates: 4g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 334mg | Sodium: 598mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
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