Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Dill Pickle Egg Salad
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- Level: Easy
- Total: 8 hr 30 min (includes pickling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 186
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 287 milligrams
- Sodium
- 696 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 0 grams
- Sugar
- 1 grams
- Protein
- 10 grams
If you like your egg salad with lots of dill pickles, then take things to the next level by pickling the eggs themselves! Simply prick peeled hard-boiled eggs all over with a fork (a trick for faster flavor absorption) and submerge them in pickle brine overnight. The next day, prepare them as you would for regular egg salad. Chopped dill pickles reinforce the pickle flavor in the salad, while fresh dill stirred throughout adds a hint of green.
- Level: Easy
- Total: 8 hr 30 min (includes pickling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 186
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 287 milligrams
- Sodium
- 696 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 0 grams
- Sugar
- 1 grams
- Protein
- 10 grams
Ingredients
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Directions
- Bring a medium pot of water to a boil. Submerge the eggs in the boiling water with a slotted spoon and adjust the heat to maintain a gentle simmer. Cook for 10 minutes, then drain off the hot water and run the eggs under cold water until cooled.
- Peel the eggs and prick them all over with a fork, being careful not to go deeper than the white layer. Place the eggs in a bowl or jar and cover completely with the pickle brine. Cover and refrigerate overnight.
- Cut the pickled eggs in half (reserve the brine). Pop out the yolks and transfer them to a medium bowl. Finely chop the egg whites and reserve (see Cook’s Note).
- Add 2 tablespoons of the reserved pickle brine to the yolks and mash them together with a fork to a chunky paste. Add the mayonnaise, dill, mustard, cayenne, a pinch of salt and a generous grinding of pepper. Stir together until combined. Stir in the pickles and reserved chopped egg whites. Taste and season with more salt and pepper if needed. Sandwich on rye bread, if desired.
Cook’s Note
Since the whites will firm up slightly from the pickling, we recommend chopping them very fine for the best texture.
