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Pickle and Egg Dip
Pickle and Egg Dip

8 INGREDIENTS • 4 STEPS • 15MINS

Pickle and Egg Dip

Recipe
Try this delicious twist on egg salad by combining it with the viral pickle dip! Perfect for hosting, your guests can enjoy this dip with pretzels, chips, veggies, crackers, etc. Super easy to make and customzie, this dish is for sure going to stay on your hosting and game day rotation.
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Try this delicious twist on egg salad by combining it with the viral pickle dip! Perfect for hosting, your guests can enjoy this dip with pretzels, chips, veggies, crackers, etc. Super easy to make and customzie, this dish is for sure going to stay on your hosting and game day rotation.
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Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

15MINS

Total Time

$1.70

Cost Per Serving

Ingredients

Servings
4
us / metric
Hard-Boiled Egg
8

Sponsored

Eggland's Best® Hard Cooked Eggs
Dill Pickle
1/2 cup
Dill Pickles, chopped
Ranch Seasoning Powder Mix
1 Tbsp
Ranch Seasoning Powder Mix
Red Onion
2 Tbsp
Red Onions, finely chopped
Pickle Juice
1 Tbsp
Pickle Juice
to loosen
optional

Nutrition Per Serving

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Calories
279
Fat
19.2 g
Protein
19.6 g
Carbs
5.3 g
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Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

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step 1
Blend Cottage Cheese (1/2 cup) until completely smooth, about 30 seconds.
step 2
Roughly chop the Eggland's Best® Hard Cooked Eggs (8). Chop Dill Pickle (1/2 cup). Finely chop Red Onions (2 Tbsp).
step 3
In a large bowl, combine the chopped eggs, blended cottage cheese, Sour Cream (4 Tbsp), Ranch Seasoning Powder Mix (1 Tbsp), Shredded Cheddar Cheese (1/2 cup), pickles, and onion. Stir until evenly coated. If it feels too thick, stir in Pickle Juice (1 Tbsp).
step 4
Refrigerate at least 30 minutes before serving with your preferred side.
step 4 Refrigerate at least 30 minutes before serving with your preferred side.

Tags

Gluten-Free
Shellfish-Free
Vegetarian
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