Recipe: Dill Pickle Egg Salad

How's your week going dear readers? I'm admittedly already worn out and it's barely lunchtime on Monday. The hubs and I spent Saturday morning painting a big wall at the local American Red Cross. I suppose it's not well known, but as a non-profit sometimes they can't afford to hire people to do these kinds of things. Since I spent what would have been my junior year of high school homeschooling and working doing cleaning and painting for low-income housing... offering to help paint the wall was a no-brainer. Now I've got to help get a local business to donate signage which I fear will be the hardest part. Do you do any volunteering?
This past week I decided it was time to try out a recipe I had been brainstorming since I started consulting for Tastefully Simple last month. They have a great new line of Spring-Summer products but one of the ones that most popped out at me was the Dill Pickle Dip Mix. Pickles have always been one of my favorite foods so I could hardly wait to find a way aside from the dip to make it. I had two ideas... using it mixed with yolks as Deviled Egg filling... and as a twist on classic Egg Salad. Since my hardboiled eggs weren't coming out of their shells pretty I went with the latter.
Dill Pickle Egg Salad


• 8 hardboiled eggs
• 2/3 c. mayonnaise
• 1/3 c. sour cream
• 1 packet Dill Pickle Dip Mix


Peel hardboiled eggs and rinse in cold water to make sure you get rid of all shell bits. Pat dry and place in large bowl. Using a knife, raggedly chop eggs and yolks until desired texture is reached. Measure mayonnaise and sour cream, add to bowl. Add packet of Dill Pickle Dip Mix. Gently fold all ingredients together. Cover and chill for at least 2 hours or overnight for best flavor. Serve on rye or other hearty bread. Makes about 4 servings.

Tips & Tricks

• You can chop your eggs before putting them in the bowl but I like to use my quick and rough chop method to save mess and time. Plus, I like the texture of the rough chop better.

• If desired chop a dill pickle up and fold in with other ingredients to add crunch.

• I recommend a hearty bread because regular white bread doesn't hold up well with this. I used Franz Columbia River Sweet Dark Whole Wheat bread which is one of my favorites for sandwiches or as toast.

• Don't like dill pickles? Try this with 2 Tablespoons of Spinch & Herb Dip Mix instead.

Eat me!

For the sake of legalities, I have to note that I am a Tastefully Simple Independent Consultant. The Tastefully Simple products I featured here in my recipe can be purchased through my website if you'd like to try this recipe.

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