Dill Pickle Egg Salad + Bagel Chips
Get it? Pickleball players, pickle egg salad?!! All things pickles here! Make a batch with EB Eggs and it lasts 3 days in the fridge. It’s great as an energizing snack when you’re running to or just getting back from pickleball.
Make This Recipe
Ingredients
6 Eggland's Best eggs, large
1/4 cup 2% plain Greek yogurt
1 tablespoon dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon sea salt
1/4 cup finely chopped dill pickles
1/4 cup finely chopped red onion
100% whole grain bagel chips (or your favorite crackers)
Preparation
- Hard boil EB Eggs: Bring a pot of water to a boil, lower to a simmer, and put eggs in gently. Simmer for 12 minutes and then remove eggs from the water and immediately put into an ice bath.
- Peel and chop the eggs, set aside.
- In a medium bowl, stir together Greek yogurt, mustard, pepper, and salt.
- Add chopped eggs, pickles, and onions. Stir until well mixed.
- Serve egg salad with bagel chips and optional veggies.
- Time Saver: Substitute Eggland's Best Hard-Cooked Peeled eggs to make creating this recipe even easier!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/2 cup egg salad only |
|---|---|
| Calories | 120 |
| Fat | 6g |
| Saturated Fat | 1.5g |
| Cholesterol | 265mg |
| Sodium | 330mg |
| Carbohydrates | 2g |
| Dietary Fiber | 0g |
| Protein | 11g |