Easy Cold Appetizer Ideas: Egg Salad Recipe with Pickles and Green Onions

How to Make Egg Salad with Pickles and Greenery

ℹ️ Egg salad is a timeless classic, but with the addition of tangy pickles, crisp green onions, and fragrant fresh dill, this recipe takes it to a whole new level. Perfect for sandwiches, wraps, or simply enjoyed on its own, this egg salad is bursting with flavor and freshness. Let’s dive into this simple yet satisfying recipe that’s sure to become a favorite in your kitchen.

ℹ️ Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup chopped pickles (dill or sweet, depending on preference)
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh dill
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Optional: lettuce leaves, bread or wraps for serving

ℹ️ Instructions:

1. Prepare the Ingredients:
   Start by boiling the eggs until hard-boiled, then peel and chop them into bite-sized pieces.
   Chop the pickles, green onions, and fresh dill.
2. Mix the Salad:
   In a mixing bowl, combine the chopped hard-boiled eggs, chopped pickles, chopped green onions, and chopped fresh dill.
3. Add the Dressing:
   Add the mayonnaise and Dijon mustard to the bowl with the egg mixture.
   Gently fold everything together until well combined, being careful not to mash the eggs too much.
   Season with salt and pepper to taste, adjusting the flavors as needed.
4. Serve and Enjoy:
   Spoon the egg salad onto lettuce leaves for a refreshing salad wrap, or spread it between slices of bread for a classic egg salad sandwich.
   Garnish with additional chopped fresh dill for a pop of color and flavor.
   Serve immediately and enjoy the creamy, tangy goodness of this delicious egg salad!

ℹ️ Preparation Tips:

• For extra creaminess, you can add more mayonnaise to the salad according to your preference.
• Feel free to customize the salad by adding ingredients like chopped celery, red onion, or a squeeze of lemon juice for added brightness.
• This egg salad can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep or quick lunches on the go.

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