Egg Salad with Pickles
Combine classic egg salad ingredients with tangy dill pickles to make egg salad with pickles. Serve it on a salad or fill a sandwich or croissant.
Equipment
Ingredients
- 8 large eggs, hard-boiled
- ⅓ cup mayonnaise
- 2 tablespoons dijon mustard
- 2-3 dill pickle spears, finely diced
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
Instructions
- Place eggs in a single layer on the trivet in an Instant Pot and add 1 cup of water (about an inch of water). Secure the lid and set it to manual high pressure for 5 minutes.
- Let the Instant Pot release naturally for 5 minutes. Then, transfer the cooked eggs to an ice water bath for another 5 minutes.
- Peel and chop the hard-boiled eggs into small pieces using a sharp knife or egg slicer and transfer them to a large bowl.
- Add mayonnaise, dijon mustard, chopped pickles, kosher salt, paprika, and black pepper to the chopped eggs.
- Stir to combine. Cover and refrigerate for 30 minutes before serving.
Notes
Expert Tips:
- Begin the salad with perfectly boiled eggs. My favorite way to prepare them is in the Instant Pot. Cooking hard-boiled eggs this way produces easy-to-peel eggs every time.
- Egg salad with pickles is best served cold. I recommend popping it in the fridge for 30 minutes before serving.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 186 kcal | Carbohydrates: 1 g | Protein: 9 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 5 g | Cholesterol: 253 mg | Sodium: 570 mg | Potassium: 112 mg | Vitamin A: 7 IU | Calcium: 4 mg | Iron: 7 mg
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