Improve your sandwiches with this egg salad with pickles. It’s salty, sour, and protein-packed, making it an ideal lunch option. Egg salad has never been easier thanks to my no-peel hardboiled egg method!
Ingredients:
- 6 eggs
- ½ cup celery diced
- ¼ cup red onion diced
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅓ cup plain Greek yogurt
- 1-2 tablespoon fresh dill chopped
- 1 tablespoon pickle juice
- ⅓ cup dill pickles diced
Instructions:
Step No.01
Preheat the oven to 350°F and grease a standard-sized loaf pan. Make sure to grease the pan’s bottom, edges, and sides.
Step No.02
Crack the eggs into the loaf pan and place it in a 9×13-inch baking or casserole dish. Fill a big baking dish with ⅔ rds of water, ensuring it is higher than the cracked eggs in the loaf pan. Bake for approximately 30 minutes, or until the eggs are thoroughly cooked. Let cool for 5 minutes before removing from the pan.
Step No.03
While the eggs cook, prepare the remaining ingredients. Once the eggs are done, slice them into smaller pieces for your egg salad.
Step No.04
In a large mixing bowl, combine the eggs and the remaining ingredients. Stir well. Adjust seasonings to your preference and enjoy!
Full Recipes:https://nourishedbynic.com/egg-salad-with-pickles/