Dill Pickle Egg Salad
Servings: 4 servings
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- ¼ cup whipped cream cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper or to taste
- ½ cup finely diced dill pickles
- 1 tablespoon pickle juice
- 3 green onions thinly sliced
- 2 tablespoons finely chopped fresh dill
Instructions
- Hardboil the eggs: Bring a saucepan of water to a full boil, then gently lower the eggs into the water using a spoon to avoid cracking. Reduce the heat slightly to maintain a steady boil and cook for about 10 to 12 minutes, depending on how firm you like the yolks. Immediately transfer the eggs to an ice bath for at least 5 minutes before peeling. (see Notes for a shortcut method).
- Chop the eggs: Peel the eggs, then roughly chop them, avoiding mashing the eggs.
- Make the base: In a medium bowl, stir together the mayonnaise, whipped cream cheese, Dijon, salt, and pepper, then whisk until completely smooth.
- Add the remaining ingredients: Stir in the diced dill pickles, pickle juice, sliced green onions (save some of the green slices to garnish), and fresh dill.
- Fold in the chopped eggs: Mix just until combined. The yolks should lightly marble into the dressing without becoming paste-like. Taste and adjust seasoning or add additional pickle juice if needed.
- Chill: Cover and refrigerate for 30 minutes before serving to let the flavors come together and the texture firm up. Garnish with the remaining green onion and a sprinkle of dill.
Notes
No-peel egg method: Preheat the oven to 350°F (175ºC). Lightly grease a loaf pan with vegetable oil. Crack the eggs into the pan, place it in a larger baking dish, fill the outer dish about two-thirds full with water (this is called a bain-marie), and bake for about 30 minutes or until the eggs are set and the yolks are firm. Let the eggs rest for 5 minutes before loosening with a spatula and chopping.
Storage: Store the dill pickle egg salad in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving and adjust salt and pepper if needed. I do not recommend freezing this recipe.
