Tag: Dill

The Best Egg Sandwich Recipe by Oh Sweet Basil
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It is time to put those hard boiled eggs leftover from Easter to the best use possible…the best egg salad sandwich! This egg salad has an extra burst of flavor from the dill. It’s creamy and delicious!

So, for years now I’ve been thinking that egg salad looked so lame and gross. I never even tried it because I didn’t see the point. And, let’s be honest, how often are you somewhere that you get offered egg salad? I know I never did.

A while back, we went to a little sandwich shop that was new in town and my husband ordered an egg salad sandwich. I just looked at him. Seriously? That’s what you are getting? Well, I ordered my turkey and avocado and we ate lunch. I didn’t even think to try his sandwich, but I did say, “since when have you liked those?” I mean, we had been married for over 5 years and not once had I seen him eat egg salad. He explained he had always liked egg salad sandwiches, he just doesn’t think about making it. Huh. Interesting.

And then I got pregnant and sick and pretty much IV therapy became my source of nutrition. I totally forgot about egg salad. Until this past week. IT’S DELICIOUS! I’ve been missing out all of these years!!! I love deviled eggs so why didn’t I think about trying egg salad?! So, my dear friends, your job this week is to try this. Have it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just try it!

There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:
- Mayonnaise – it has to be Hellman’s…trust me!
- Dijon or Yellow Mustard – I prefer Dijon, but yellow works fine too.
- Stoneground Mustard – adds an extra layer of flavor
- White Vinegar or Lemon Juice – the acid is so key to getting the right flavor
- Chives (Fresh) – adds an herby onion and garlic flavor
- Parsley (Fresh) – adds a bright freshness to the salad
- Dill Weed (Fresh) – you can’t mistake the wonderful taste of dill and the classic flavor you need in an egg salad
- Kosher Salt – flavor, taste test often and make sure it’s just right
- Pepper – flavor and the tiniest hint of heat
- Hard Boiled Eggs – we have posts for making them on the stove top or instant pot
- 7 Grain Bread – it has to be high quality so it will hold up to the creamy egg salad
- Green Leaf Lettuce – I love the crunch of green leaf lettuce and the bright freshness it adds.
The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.

Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:
- Bread: The bread matters. Whether you go with a good quality sourdough, classic white sandwich bread or my personal fav, 7 grain, make sure you’re grabbing something ridiculously well made and delicious because when mayo and simple flavors are involved, the vessel you use to carry it from plate to mouth should absolutely add to the experience.
  
  BONUS TIP: Toasting the bread with a little butter in a cast iron skillet is soooooo good. Only toast one side for the best texture.
- Mustard: Using a combo of stoneground and Dijon or yellow is my preference, but if you’re out of one just use double of the one you have on hand.
- Acid: A little acid like vinegar, lemon juice, or pickle juice (I would never…pickles are disgusting, but some people love them) really helps the flavors pop but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
- Make Ahead: Egg salad is often better on day two because flavors meld but it’s totally up to you. Same day consumption is always welcomed in my house.
- Season to Taste: Salt and pepper are key! Season to taste always!!!
Why Does Egg Salad Get Watery?

The main reason you are getting a watery salad, is because of the salt. Salt is a dehydrator. Almost every recipe I have seen, whether it is chicken, shrimp, crab, or egg salad, they all ask for salt. Salts main job is to pull water out of foods.

Since water is in pretty much everything we eat, the salt will pull it out, which will leave you with a watery salad. What I do in that case, is let the salt do its job. Then dump the salad into a fine meshed strainer, and strain the water out.Then put the salad back into the serving bowl, and serve.

The water will be gone, and the flavors will intensify a little more.

Are Eggs Good For You?

Eggs are a good source of protein.

Eggs are also rich sources of vitamin D, B6, B12 and minerals such as zinc, iron and copper.

How Long Will Egg Salad Keep?

To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.

Once you’ve have put the egg salad on the bread, it doesn’t store very well. The bread will be super soggy, so it’s best to just make what you know will be eaten, then save the egg salad and put it on bread right before serving.

This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!

More Sandwich Recipes to Try:
▢ 1 Cup Hellman’s Mayonnaise

▢ 1 Tablespoon Dijon Mustard, or yellow

▢ 1-2 Tablespoons Stoneground Mustard

▢ ¼ teaspoon White Vinegar, or lemon juice

▢ 2 Tablespoons Chives, minced fine

▢ 2 teaspoons Fresh Parsley, chopped

▢ 1 teaspoon Fresh Dill Weed, chopped or 1/2 teaspoon dried

▢ ½ teaspoon Kosher Salt

▢ Pepper, fresh ground to taste

▢ 8-10 Hard Boiled Eggs, chopped

▢ 7 Grain Bread, pumpernickle, white, etc all work

▢ Green Leaf Lettuce

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In a small bowl, combine all ingredients for the sauce.

1 Cup Hellman’s Mayonnaise, 1 Tablespoon Dijon Mustard, 1-2 Tablespoons Stoneground Mustard, ¼ teaspoon White Vinegar, 2 Tablespoons Chives, 2 teaspoons Fresh Parsley, 1 teaspoon Fresh Dill Weed, ½ teaspoon Kosher Salt, Pepper

Combine the chopped eggs and sauce.

8-10 Hard Boiled Eggs

Place in the fridge to chill for a couple of minutes or up to 1 day.

Toast bread in a pan with a little butter if desired or serve plain.

7 Grain Bread

Place some egg salad on each piece of bread and a leaf of lettuce

Green Leaf Lettuce

Enjoy!!!

Egg salad will keep, separate from the bread, for up to 5 days.

Serving: 1sandwich, Calories: 541kcal, Carbohydrates: 2g, Protein: 13g, Fat: 53g, Saturated Fat: 10g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 397mg, Sodium: 853mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 633IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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February 23, 2026
Creamy High Protein Cottage Cheese Dip
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This creamy cottage cheese dip is packed with protein and fresh herbs, blending up in minutes into a smooth, party-worthy dip that’s perfect for veggie trays and chips.
Flavor: Smooth and tangy, with savory notes of onion, garlic, and dill, and a subtle ranch-style flavor.

Recommended Tools: A high-powered blender or food processor will help you achieve the smoothest texture.

Swaps: I usually reach for pickle juice when I want a tangy dip that really stands out (especially for chips or sandwiches), and milk when I want a milder, creamier version. Adjust the amount added for a thicker or thinner dip.

Serving Suggestions: Make it a party tray by serving it in dip bowls and pairing it with veggies, tortilla chips, and pita bread. This dip is also great as a sandwich or wrap spread.
Blend-Perfect Ingredients
- Cottage Cheese: Use 2% or full-fat cottage cheese and let the cottage cheese sit at room temperature for 10 minutes to soften for a smoother texture. Opt for small curd cottage cheese for faster blending.
- Spices: Replace onion powder with dried minced onion, which softens as it chills. Or swap garlic powder with fresh garlic, starting small and adjusting after chilling so it doesn’t overpower the dip.
- Herbs: If using dried herbs, add them early to allow enough time for them to soften before serving. Dried dill has a stronger flavor than fresh, so measure carefully! Chop fresh herbs finely so every bite has a balanced flavor.
- Milk or Pickle Juice: Add pickle juice for a tangier dip, milk for a milder flavor. Add slowly until it reaches your desired flavor and consistency.
- Variations: For a ranch-style dip, add black pepper and chives (fresh or dried). For a lemon herb twist, stir in lemon juice and olive oil. Or add some heat with cayenne or jalapenos.
From Curds to Creamy Cottage Cheese Dip
1. Blend the cottage cheese with spices until smooth (full recipe below).
2. Transfer to a bowl and stir in the herbs.
3. Mix in pickle juice or milk if needed, then chill.
Don’t skip the chilling, as it allows the dip to thicken and lets the flavors blend and deepen.
For a creamy dip, blend thoroughly. Blend, scrape the sides, and blend again.

If it’s too salty or tangy, blend in an additional spoonful of cottage cheese to balance the flavor.

For a thicker, spreadable dip, skip the milk and pickle juice and chill longer.

This dip is perfect to make ahead, as it’s best once chilled, and still great the next day.
Leftovers That Stay Creamy

Store leftover dip in an airtight container in the fridge for up to 4 days. The dip can separate as it sits, so give it a quick stir before serving again. If it feels too thick after chilling, stir in a teaspoon of milk.

It is not recommended to freeze this dip as the texture will change.

Party Dip Lineup

Did you enjoy this Cottage Cheese Dip Recipe? Leave a comment and rating below.
Prep Time 10 minutes

30 minutes

Total Time 40 minutes

Add the cottage cheese, onion powder, garlic powder, and salt to a food processor or high-speed blender and blend until completely smooth and creamy, scraping the sides as needed.

Transfer to a bowl and stir in the parsley and dill.

If a thinner consistency is desired, blend in a small splash of pickle juice or milk until the dip reaches your preferred texture.

Taste and season with additional salt if needed. Chill for at least 30 minutes before serving.

Fresh herbs add the brightest flavor, but dried herbs work well and make this dip pantry-friendly.

Pickle juice adds a tangy kick, while milk keeps the flavor mild and creamy.

Serve with fresh vegetables, crackers, pita chips, or spread on sandwiches and wraps.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Calories: 41 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 198mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 5, 2026
Garden Visit: Beverley McConnell’s 12 Acres of Eden – Gardenista

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Only a handful of gardens around the globe are real must-visits for garden lovers. Ayrlies, on a large country estate near Whitford, southeast of Auckland on New Zealand’s North Island, is one.

This masterpiece was begun more than 60 years ago by Beverley and Malcolm McConnell. As a young couple, they purchased a large rolling pastoral terrain, meant for cattle, to start their family. They were amateur gardeners with big ideas. They began by turning three acres into a garden, and over the years it grew to 12 acres of heavily planted informal gardens, with several ponds and water features.

Beverley has the eye, and a natural sense of color, texture, and combinations. Her late husband, Malcolm, who headed up a large engineering and construction company, was keenly interested in water. And several years in they hired Oliver Briers, knowing it would take more than just the two of them to realize their dreams. Working by Bev’s side, he helped bring a sense of design to the property, now a lush garden of Eden.

Beverley has been called the Vita Sackville-West of our day, working with a sub-tropical palette of exotics and native plants. Building a garden like this takes a lifetime, and to have a soul it needs an artist at the helm. Now in her 80s, she is still a vital force. If creating the ornamental garden wasn’t enough, in 2000 she embarked on a 35-acre wetlands project to restore five acres of swampland that connects the garden to the Hauraki Gulf.

Photography by Ingalls Photography.

Above: The ponds and water features at Ayrlies were all created by Malcolm, who was fascinated by the effects of water in a garden. Here, tree ferns and aquatic plants create a lush scene, somehow making the pond look as if it’s been there forever.

Above: Many areas of the garden are delineated by theme, plant selection, and color. In the Lurid Border, Beverley plays with hot Gauguin-like colors: orange day lilies ‘Flaming Nora’, black-leafed castor bean, and variegated canna with striking orange blooms, underplanted with silver stachys, or lamb’s ear.

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January 28, 2026
Wilco’s Jeff Tweedy and Daisies Partner on a Pickle Pastry Called ‘Dill-Co’

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Concertgoers love an encore. Daisies set a standard in January with its croissant collaboration with Wieners Circle, as the Logan Square pasta power created a croissant filled with the familiar toppings of a Chicago hot dog. Partner and pastry chef Leigh Omilinsky has since teamed with the Chicago Blackhawks on a limited-time offering.

Daisies found an unlikely collaborator with Wilco, the Chicago-based alt-country band passionate about supporting small businesses. Starting on Friday, September 20 Daisies will sell a limited edition croissant that celebrates the band’s 30th anniversary and all things pickles. Tweedy and Omilinsky take Wilco fans on a nostalgic journey on social media using song references while Tweedy provides his rationale.

“Every song I’ve ever written is about pickles,” Tweedy deadpans in an Instagram video posted on Wednesday, September 18 announcing the croissant.

While the Daisies/Wieners Circle croissant included a pickle, nothing matches the pickled prowess of Daisies’ newest creation, called Dill-Co. The croissant will be available for a limited time and launch in conjunction with Tweedy’s upcoming appearance on Saturday, September 21 at Navy Pier, part of Chicago Live!, a free festival featuring more than 100 performances. Sales from the croissant will benefit the former Lakeview Pantry, now known as Nourishing Hope.

Daisies has long celebrated pickling and fermenting techniques in its food and drink, so pickles weren’t an odd request for Omilinsky. While the world of pickles is vast, Tweedy and his camp wanted pickled cucumbers. Knowing that Omilinsky needed something to hold the pastry together, and turned to Jewish delis for inspiration, opting for a dill cream cheese. She adds chopped pickles, giardiniera, dill, and dehydrated pickle powder.

This isn’t Wilco’s first food collaboration. They also partnered with Foxtrot in 2022 as the chain produced a snack mix with the band’s branding.

Omilinsky has spent the last few weeks at Green City Market in Lincoln Park, selling pastries on Wednesdays and Fridays. While they won’t sell the Dill-Co pastry at the farmers market, she says it wasn’t hard convincing Tweedy to collaborate: “People are pretty cool, and I think that’s a good thing to remember in this day and age,” she says. “All you have to do is ask.”

She adds she was taken aback filming the video at the Loft, the legendary practice space turned studio. Omilinsky says Tweedy had stories for every trinket inside.

Daisies co-owner Scott Goldstein and his brother-in-law, Dave Yakir, were again in charge of putting the video together, as their company Streeterville Productions specializes in such content. Goldstein says coming up with the pickle jokes was a challenge, but once he fixated on Wilco’s song, She’s a Jar, the floodgates opened. Goldstein was also very complimentary of Tweedy’s acting talents.

“It’s a crime we can’t play guitar and sing as well as he can tell jokes,” Goldstein says.

Dill-Co at Daisies, starting on Friday, September 20.

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Ashok Selvam

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September 19, 2024
Simple Green Salad
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This is my Grandma Mary’s simple green salad and one my family has made for years.

Grab your favorite greens, some dill, a cuke, and an onion, and toss them in a zippy quick vinaigrette. It’s a go-to for almost any meal.
It’s a fresh and light side salad that’s quick and easy too.

This crisp green salad goes with anything and can also be the base for a ‘protein’ salad as a wrap filling or energizing workday lunch.

The lemon dressing doubles as a marinade for chicken, fish, or shrimp, or as a dressing for pasta salad, so feel free to make extra!
Ingredients and Add-Ins

Greens: Butter lettuce and/or red leaf lettuce make this simple green salad crisp and delicious. Romaine and even iceberg lettuce will work, too.

Dill: Fresh dill adds from-the-garden flavor to a simple green salad, but you can also use mint, parsley, cilantro, basil, and even celery leaves. If substituting dried dill weed, add it to the dressing and let the dressing refrigerate for at least 30 minutes.

Cucumber: Use Persian or English cucumbers for a green salad as they are denser and will stay crisp longer. However, use what you’ve got!

Onions: White onions are sweet but can have a ‘bite.’ Soak slices in ice water while preparing the rest of the salad. Pat them dry and toss them in. Sliced green onions or chives are also good alternatives.

My Grandma’s Salad Dressing

This salad is all about the dressing—it’s easy, just add it to a jar and shake!
- Use a light-flavored oil like light olive oil, vegetable, or avocado oil.
- Add fresh lemon juice, Dijon, sugar, vinegar, and salt & pepper.
How to Make a Green Salad

This simple salad with a quick vinaigrette is a crisp and refreshing side to any entrée!
1. Place dressing ingredients in a jar with a tight-fitting lid and shake to combine.
2. Add salad ingredients to a large bowl.
3. Toss with dressing and serve immediately.
Other Additions
- Sprinkle on some toasted almonds, sunflower seeds, pepitas, or a handful of dried cranberries.
- Crumbled feta, parmesan cheese, or goat cheese are great additions.
- Add sliced radishes, cherry tomatoes, or other fresh veggies (and fresh herbs) for more color.
How to Keep Salad Fresh

Store the salad and dressing separately. Wash the greens and store them in a covered container with a piece of paper towel in the fridge for up to 1 week.

More Salad Recipes You’ll Love

Did your family love this Green Salad recipe? Leave a comment and a rating below.
5 from 18 votes↑ Click stars to rate now!
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Simple Green Salad

Fresh dill, cucumber, and onion are tossed with greens in a simple lemon dressing to make this fresh and easy salad.

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

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In a mason jar, combine oil, vinegar, lemon juice, Dijon mustard, sugar, and salt & pepper. Shake vigorously to mix.

In a large salad bowl, combine greens, dill, cucumber, and onion.

Drizzle with dressing, toss, and serve immediately.

Thinly sliced radishes or ⅓ cup crumbled feta cheese can be added to this salad.

Calories: 127 | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 184mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1252IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 19, 2024
Roasted Radishes
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Roasted radishes are a savory side and a tasty switch from starchy potatoes.

Fresh radishes are tossed in a light seasoning and roasted until tender-crisp on the outside and creamy on the inside.
This is a great way to use the abundance of radishes coming from your garden.

Roasting radishes intensify their natural sweetness while the savory seasonings temper the peppery bite.

Double up the recipe and serve them hot or cold in recipes all week long.

It makes a great low-carb appetizer served with a tangy veggie dip or as a side dish to any protein.
What You’ll Need To Roast Radishes

Radishes: Use regular red, French, or chopped daikon radishes, and make sure they’re roughly the same size so they cook uniformly.

Oil: A bit of oil helps the seasonings stick and the radishes to caramelize.

Seasonings: A sprinkle of dill, garlic powder, and salt and pepper is all this recipe needs.

Variations
- Make extra seasoning mix and roast radishes with halved Brussels sprouts, beets, carrots, fingerling potatoes, and zucchini coins.
- Sprinkle parmesan cheese or bacon bits over the top before roasting to add bonus flavor to radishes and other veggies if desired.
How to Roast Radishes
1. Season prepared radishes and spread them in a single layer on a baking sheet (recipe below).
2. Roast until tender and toss with melted butter before serving.
Save on cleanup by lining the baking sheet with parchment paper and using two baking sheets to avoid overcrowding the radishes if necessary.

Broil roasted radishes for a minute to two for a smoky flavor and lightly charred edges.

Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.

Keep leftover roasted radishes in a covered container in the refrigerator for up to 3 days.

Add leftovers to a hearty vegetable soup, or a loaded cauliflower salad.
Delicious Roasted Vegetables

Did you enjoy these Roasted Radishes? Leave a comment and rating below!
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Roasted Radishes

Roasted radishes are a delightful and easy side dish tossed with olive oil and seasonings, then roasted until tender and finished with a touch of butter.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Wash radishes and remove tops and bottoms. Cut larger radishes in half lengthwise.

In a mixing bowl, toss radishes with olive oil and seasonings.

Spread into a single layer on the prepared baking sheet and roast 20-25 minutes or until tender. Toss with butter before serving.

Make sure to dry radishes with a towel before tossing with olive oil and seasonings.
Cooking Time: Smaller radishes will cook faster. Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Calories: 76 | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 213mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 17, 2024
Fried Pickle Dip
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County fair crunchy fried pickles get a new look as a fried pickle dip!

Cream cheese and sour cream are blended with chopped pickles, savory spices, and crispy parmesan breadcrumbs in this crunchy, tangy dip recipe!
It has lots of bright dill pickle flavor that makes it perfect on a veggie tray, as a snack with chips and crackers, or as a burger spread.

This delish dip uses ingredients you likely already have in the pantry.

Perfectly portable—make and take this dip to picnics, potlucks, and BBQs all summer long!
Ingredients and Variations

Pickles: I love using dill pickles in this recipe. Try your favorite variety, including spicy or extra garlic pickles!

Creamy Base: Cream cheese and sour cream create the perfect base for dips. Feel free to use light cream cheese or swap out the sour cream for plain Greek yogurt for a tangier taste.

Seasonings: Many versions of this recipe (including the one sold at Costco) are ranch-flavored. In this version, I added the same seasonings that are in my ranch seasoning mix for all of the flavor without being too salty.

Breadcrumb Topping: Parmesan cheese and Panko crumbs add the “fried” part of the fried pickles to this dip!

Variations
- Crumbled bacon or bacon bits add a smokey and savory flavor.
- Add some shredded cheddar for an extra dose of cheesiness.
How to Make Fried Pickle Dip
1. Prepare topping and set aside.
2. Beat cream cheese until fluffy, and add sour cream, pickle juice, and seasonings (recipe below).
3. Fold in diced pickles and ½ the breadcrumb mixture.
4. Refrigerate dip and top with the remaining breadcrumb mixture before serving.
Dunkers to Use for Dipping

Scoop up fried pickle dip with your favorite potato chips, pretzels, crackers, pita chips, crostini, baguette slices, or breadsticks.

Tangy and crunchy pickle dip is also delicious served with healthy scoopables like bell peppers, celery, cucumbers, carrots, broccoli, and cauliflower.

Storing Fried Pickle Dip
- This dip can be made up to a day ahead and tastes even better as the flavors continue to blend.
- Keep leftover fried pickle dip in an airtight container for up to 5 days. Freezing is not recommended due to the high dairy content.
More Dill Pickle Favorites

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Fried Pickle Dip

Fried pickle dip is creamy, tangy, and loaded with crunchy pickles. It’s perfect for dipping with chips or vegetables.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 55 minutes

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In a small skillet combine Panko bread crumbs, butter, and parmesan cheese over medium heat. Cook, while stirring, until lightly toasted and fragrant. Set aside to cool.

In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.

Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika, and celery salt. Beat until well combined.

Fold in the dill pickles and ½ cup of the breadcrumb mixture.

Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.

Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.

If using fresh herbs, you will need ¼ cup fresh parsley and 2 tablespoons fresh dill.
Leftover dip can be stored in the refrigerator for up to 5 days.

Calories: 446 | Carbohydrates: 21g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1.107mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.537IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 8, 2024
Tuna Macaroni Salad
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Make an easy, protein packed summer dish with this tuna macaroni salad recipe.

Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.

We have partnered with Chicken of the Sea to bring you this recipe.
This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.

The dressing provides the perfect balance of sweet and tangy flavors.

This recipe packs lots of fresh, crunchy, dilly flavor.

It’s delicious and nutritious as an entree salad.
Ingredients for Tuna Macaroni Salad

Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.

Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.

Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.

Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.

Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.

Variations
- Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
- Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
- Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad

Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!
1. Cook elbows per package directions. Drain, rinse, and set aside.
2. In a small bowl, whisk dressing ingredients (recipe below).
3. Combine all ingredients in a large bowl and toss with dressing.
4. Refrigerate to chill for at least an hour before serving.
Garnish with sliced pickles or chopped fresh parsley or dill.

I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.

Storing Leftovers
- You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
- This macaroni salad can be refrigerated in an airtight container for up to 3 days.
- Pasta salads do not thaw well, so freezing them is not recommended.
More Tuna Favorites

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Tuna Macaroni Salad

Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 35 minutes

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In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

Refrigerate at least 1 hour before serving.

Store leftovers in a covered container in the fridge for up to 3 days.

Stir gently prior to serving.

Calories: 139 | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Seafood, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 24, 2024
Grilled Salmon with Lemon Dill Butter – Simply Scratch
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This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.

Salmon doesn’t happen often in this household.

Mainly because my husband isn’t so much a fan, like at all. My girls and I LOVE it and would probably eat it at least once a week. Maybe even twice a week… maybe. So whenever we have dinner just the three of us, nine times out of ten salmon is on the menu.

Ant this grilled salmon recipe is SO easy and only calls for a few ingredients. I like to serve it with pearled couscous and grilled asparagus, however you can serve it with just about anything. I listed a few ideas towards the end of this post.

Like any good recipe, it starts with butter.

To Make The Grilled Salmon with Lemon Dill Butter You Will Need:
- unsalted butter – Because of the salt in the lemon pepper, I use unsalted butter.
- dill (fresh) – Lends a sweet and grassy flavor with notes of celery and parsley.
- lemon zest – Adds bright citrusy flavor.
- freshly ground black pepper – Adds some subtle bite and flavor.
- salmon – I buy a large (2 to 2-1/2 pound) filet and cut it into 4 large pieces.
- avocado oil – For brushing on the salmon and greasing grill grates.
- lemon pepper seasoning – Adds bright citrusy flavor with a little bite from black pepper.
Make The Dill Butter:

In a bowl, add 1/2 cup of softened unsalted butter into a bowl along with 2 tablespoons chopped fresh dill, the zest of a small lemon and some freshly ground black pepper.

Use a fork to mash and stir until thoroughly combined.

Make The Salmon:

Brush (or spray) both sides oft the salmon. with avocado oil and season the flesh side with lemon pepper.

Clean your outdoor grill grates and rub them with a paper towel that has soaked in a little avocado oil.

Preheat your grill to 450°F.

Once preheated, place the salmon, skin-side down on to the grill grates and cook for 5 to 6 minutes.

Then carefully flip and continue to grill for 5 more minutes or until fully cooked – it should be opaque and flake easily.

NOTE: Sometimes the skin stays intact and sometimes it doesn’t, I honestly think it depends on the spatula you use to turn it. Either way, if the salmon and grill is oiled, the salmon (and skin) shouldn’t stick.

Top each piece of grilled salmon with a desired amount of lemon dill butter and serve the rest on the side.

What to Serve with Grilled Salmon:

Click Here For More Salmon Recipes!

Enjoy! And if you give this Grilled Salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Grilled Salmon with Lemon Dill Butter

This Grilled Salmon withLemon Dill Butter is so simple and delicious! Seasoned grilled salmon is topped with a simple lemon dill butter that melts and instantly adds incredible fresh flavor to the tender salmon. This recipe yields 4 servings.

Prep Time: 20 minutes

Cook Time: 14 minutes

Additional Time: 6 minutes

Total Time: 40 minutes

FOR THE LEMON DILL BUTTER:

1/2 cup unsalted butter, softened

1 small lemon, zested

2 tablespoons fresh dill, chopped

1/4 teaspoon freshly ground black pepper, more or less too taste

FOR THE SALMON:

avocado oil or light olive oil, for salmon and grill grates

2 pounds salmon filet, cut into 4 pieces

lemon pepper seasoning

MAKE THE LEMON DILL BUTTER:

In a bowl, add the softened butter with dill, lemon zest and black pepper. Use a fork to mash and stir until thoroughly combined. Set off to the side.

GRILL THE SALMON:

Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spray with oil on both sides of the salmon. With the skin side down, sprinkle with lemon pepper.

Meanwhile, clean your grill grates and rub them with a paper towel that has soaked in oil. Preheat your grill to 450℉.Once hot, open the lid lay the salmon, skin-side down, onto the hot grill grates. Let the salmon cook for 5 to 6 minutes.

Carefully flip and grill for another 5-6 minutes or until fully cooked. It should be opaque and flake easily.

Remove and top with a desired amount of lemon-dill butter.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 447kcal, Carbohydrates: 1g, Protein: 34g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 78mg, Potassium: 851mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 794IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This recipe was originally posted on August 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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June 16, 2024
Cucumber Onion Salad
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Cucumber Onion Salad is a favorite summertime salad

Crisp fresh cucumbers are tossed with sweet onion and fresh dill for a light and refreshing side dish.

Ingredients for Cucumber Onion Salad
- Cucumber – Any cucumber will do, but my preference is either Persian cucumbers, which are about 5 to 6 inches long, or English cucumbers (also known as seedless or European cucumbers). Both of these varieties have thin skins, a sweeter taste, and smaller seeds.
- Dill – For the best flavor, use fresh dill. Other fresh herbs can be used in place, try parsley or chopped fresh basil.
- Onion – This recipe uses sweet white onion. Red onions will add a bit more bite.
If you are using regular salad cucumbers or field cucumbers, the peel can be bitter and tough, so remove all or most of it with a vegetable peeler. You can also cut them in half and use a spoon to scrape out the seeds if they’re large.

For the Dressing
- Vinegar – Vinegar adds a fresh tang – use either white vinegar, apple cider vinegar or white wine vinegar.
- Oil – I use vegetable oil; however, any light-tasting oil can be used.
- Sugar – A pinch of sugar adds just enough sweetness to balance the vinegar.
To Make Cucumber Onion Salad
1. Prep: Slice the cucumber and thinly slice the sweet onion.
2. Dressing: Combine all ingredients in a large mixing bowl and stir until the sugar dissolves.
3. Mix: Add the cucumber and onion, toss to coat, and refrigerate before serving.
This cucumber salad recipe has a tangy vinegar dressing; be sure it has time to marinate in the refrigerator for the best flavor. This allows the flavors to blend and mellow out a bit.

Storing Leftovers

Cucumber salad can be made in advance and will keep for 2-3 days. I like to add a little bit of fresh dill when serving.

Leftovers make a great topper for burgers or fish tacos, too.

More Cucumber Salad Recipes

This cucumber salad recipe is just one of many summer favorites!

Did you enjoy this Cucumber Onion Salad? Be sure to leave a rating and a comment below!
5 from 63 votes↑ Click stars to rate now!
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Cucumber Onion Salad

Cucumber onion salad is a tasty and refreshing dish made with crunchy cucumbers, tangy onions, and fresh dill with a hint of vinegar.

Prep Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

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Wash cucumbers and peel if desired. Using a knife or mandoline, thinly slice cucumbers and onions.

In a large bowl, combine vinegar, oil, water, and sugar. Whisk until the sugar is dissolved.

Add the cucumbers and onions and toss well to coat. Refrigerate for at least 1 hour or up to 4 hours, stirring occasionally.

Toss with fresh dill and season with salt and pepper to taste.

Store cucumber onion salad in a covered container in the fridge for up to 2-3 days. Give it a stir before serving again.
If using dried dill weed in place of fresh dill, add 2 teaspoons to the dressing before marinating.

Calories: 130 | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 240mg | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 5.2mg | Calcium: 27mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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May 12, 2024
Bacon Ranch Pasta Salad
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Bacon ranch pasta salad is a hearty mealtime salad.

This pasta salad is filled with bacon, cheese, and chicken in an easy, creamy homemade dressing.

This pasta salad is perfect for picnics, potlucks, and hot summer evenings.

A Main Dish Pasta Salad
- This super easy salad is so hearty we enjoy it as a lunch or main dish.
- It also makes a perfect side dish for barbecues and beyond!
- It keeps up to 4 days in the fridge, perfect for quick weeknight meals.
- Use leftover chicken and your favorite veggies to create your own version.
- The quick homemade ranch dressing is my favorite part of this recipe but you can sub it for bottled dressing if you’d like.
Ingredients for Bacon Ranch Pasta Salad
- Pasta – This salad is perfect for medium-sized pasta with ridges or holes such as rigatoni, bowties, or rotini pasta.
- Chicken – Rotisserie or leftover chicken are both great in this recipe. Salmon is a great alternative.
- Bacon – Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
- Cheese – Cubed (or shredded) cheddar cheese adds flavor.
- Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
An Easy Homemade Dressing

The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.

Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.

Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.

Variations

Try adding any of the following to this salad:
- chopped celery, bell pepper, or red onions
- sliced black olives
- green peas
How to Make Bacon Ranch Pasta Salad
1. Prep the dressing and set aside (recipe below).
2. Boil the pasta according to package directions.
3. Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.
Garnish with green onions and bacon or avocado slices.

Recipe Tips
- Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
- The pasta will soak up the dressing as it sits, so dress generously.
- The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
Leftovers

Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.

More Pasta Salad Recipes
Did you love this Bacon Ranch Pasta Salad? Be sure to leave a rating and a comment below!

5 from 47 votes↑ Click stars to rate now!
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Bacon Ranch Pasta Salad

A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.

Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.

Set aside 1 tablespoon of green onions and half of the bacon for garnish.

In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.

Garnish with sliced avocado if using and remaining bacon and green onion.

Use rotisserie chicken or leftover chicken.

For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.

Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving.

Serving: 1g | Calories: 413 | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pasta, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 25, 2024
Green Goddess Dressing
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Dress up your salads with this bright and delicious salad dressing recipe.

Green Goddess dressing combines fresh herbs in a creamy, flavorful base for a perfect salad topper or dip.

What is Green Goddess Dressing?
- It’s a creamy, tangy salad dressing or dip typically made with fresh herbs and anchovies (for umami), which give it its signature color and bold flavors.
- Add it to a chef’s salad, drizzle over romaine salad, or fresh summer tomatoes.
- Get creative with herb blends, acids (vinegar, lemon, or lime juice), or substituting other briny alternatives to the anchovies, such as capers.
Ingredients for Green Goddess Dressing
- Herbs – Green Goddess dressing is packed with fresh herbs. In addition to parsley, try cilantro, dill, basil, tarragon, or mint.
- Anchovies – Anchovies are traditional in this dressing and add a salty and savory flavor. You can replace anchovy with capers if you’d prefer.
- Onions & Garlic – Use fresh garlic and green onions, or swap green onions for chives for a milder flavor. For a bolder flavor, use red onion.
- Vinegar – Use white vinegar to keep the color green. Lemon or lime juice can be substituted.
- Base – Full-fat mayonnaise is best as reduced fat tends to be a bit sweeter. Sour cream or Greek yogurt can be used interchangeably in this dressing.
Variations
- Experiment with different herb blends to create a different dressing or dip every time you make it.
How to Make Green Goddess Dressing

This flavorful dressing is a snap to make in minutes!
1. Place parsley, anchovies, olive oil, onions, garlic, and vinegar in a food processor and pulse until combined, (recipe below).
2. Add mayonnaise and sour cream and pulse a few times more, scraping the bowl if necessary.
3. Transfer to a jar and refrigerate for at least an hour before serving.
Ways to Use Green Goddess Dressing

Storing Green Goddess Dressing

Store green goddess dressing it in a jar in the refrigerator for up to 3 days.

Delicious Homemade Dressings

Did you make this Green Goddess Dressing? Be sure to leave a rating and a comment below!
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Green Goddess Dressing

Homemade Green Goddess dressing is a herby fresh dressing – perfect for salads and dipping!

Prep Time 15 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Mason Jar with a tight-fitting lid

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In the bowl of a food processor, combine parsley, herbs, anchovy (or capers), green onion, garlic, vinegar, and olive oil. Pulse 3 to 4 times to chop.

Add mayonnaise, sour cream, and salt. Pulse a few more times to combine, scraping the sides as needed.

Transfer to a jar with a tight fitting lid and refrigerate at least 1 hour.

Taste and season with additional salt and pepper if desired.

Store in the fridge for up to 3 days.

Calories: 272 | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 20, 2024
Asparagus Salad
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Celebrate spring with this fresh, colorful, crispy asparagus salad recipe!

Asparagus stalks, peas, radishes, green onions, and toasted hazelnuts are tossed in a lemony vinaigrette and scooped onto butter lettuce leaves.

Asparagus Salad Ingredients
- Asparagus – Look for firm stalks with tips that are slightly purple or pink. Break off the woody ends or use a potato peeler.
- Greens – Butterleaf lettuce (AKA Bibb lettuce) is smooth and cup-shaped which makes for an elegant presentation. Replace it with any blend of mixed greens. Add additional chopped mint or other fresh herbs like parsley or basil.
- Vegetables – This salad has a colorful and crunchy balance of veggies. Add sliced avocados or fresh corn are good choices.
- Dressing – This fresh and tangy vinaigrette is made from simple ingredients likely already on hand.
- Hazelnuts – I love the addition of toasted hazelnuts. Slivered almonds, pine nuts, pistachios, or pepitas (pumpkin seeds) are great additions.
Toast nuts (or seeds) in a dry saute pan over medium-low heat until fragrant. This will enhance their flavor and make them extra crunchy!

How to Make Asparagus Salad

Asparagus salad is elegant, refreshing, and easy!
1. Prepare asparagus spears (recipe below).
2. Whisk the dressing ingredients together.
3. Toss the blanched asparagus spears, peas, radish, green onion, and dill with the dressing.
4. Spoon over lettuce and garnish with hazelnuts or feta cheese, if desired.
Variations

Add other veggies to this crisp fresh mixture. Try cucumber, cherry tomatoes, or red onion.

Storing Leftovers
- Make asparagus salad and the dressing up to two days ahead. Store them them separately in the refrigerator.
Asparagus Favorites

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Asparagus Salad

Asparagus Salad loaded with fresh colorful veggies in a zesty vinaigrette dressing.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.

Prepare a medium bowl of ice water.

In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.

Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.

In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.

Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.

Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.

Garnish with chopped hazelnuts.

Store asparagus salad in the fridge in a covered container for up to 1 day.

Calories: 277 | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 33mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2841IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 4, 2024
Best Egg Salad Recipe
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This really is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.

This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.

How Long to Boil Eggs for Egg Salad

I use this method for perfect hard-boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).
1. Bring large eggs eggs to a boil.
2. Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
3. Run under cold water and peel one to make sure it’s perfect.
Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients; however, fresh eggs can be difficult to peel when boiled.

Older eggs are easier to peel than fresh eggs.

Eggs cooked in the air fryer or Instant Pot are easier to peel.
How to Make Egg Salad

The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.
1. Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
2. Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
3. Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations

Replace green onion with chives or finely chopped red onion.

Add finely chopped or grated dill pickles or some sweet pickle relish.

Substitute half of the mayonnaise with Greek yogurt.

Stir in fresh herbs like parsley, dill, or basil.
To Make Egg Salad Sandwiches

Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!

For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!

Storage

Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.

More Easy Salad Sandwiches

For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.

Did you love this Egg Salad Recipe? Leave us a comment and a rating below!
4.98 from 814 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Best Egg Salad Recipe

Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Cut the eggs in half. Remove yolks and finely chop the whites.

In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.

Add remaining ingredients and stir well.

Serve on bread or over lettuce.

To Hard Boil Eggs:

Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.

Bring to a rolling boil over high heat. Cover and remove from heat.

Let stand covered for 15-17 minutes (for large eggs).

Remove from hot water and place in a bowl of ice water for 5 minutes.

Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 1, 2024
Landscaping 101: Boxed in by Boxwood? 5 Shrubs to Try Instead – Gardenista

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Just when we were learning to live with box blight, the box tree caterpillar is laying waste to the remains. On the Royal Horticultural Society’s web page ‘Box: Problems’ it is clear that there are many other sap-sucking insects queuing up to destroy anyone’s dream of an English country garden.

The solution, unsurprisingly, is to plant something else. There is no consensus on what this should be: Ilex crenata, a boxwood lookalike, is often put forward, though it is less easygoing about soil conditions. Other common suggestions for small-leaved, easy to clip shrubs include Lonicera nitida, Teuchrium chamaedrys, and Euonymus japonicus. We visited the RHS headquarters at Wisley, Surrey (an hour from London) and found a few surprises. Let’s take a closer look:

Photography by Jim Powell, for Gardenista.

Ed. note: These suggestions are meant for UK gardens–some of these plants are categorized as invasive in the USA, so use caution.

Dwarf Yew

Above: Above: The most surprising discovery was that a walled garden, divided into beds of low hedging, could be so lively and colorful in winter.

Waves of shrubs interweave into informal knots, yet every plant is sign-posted and on trial. The most interesting boxwood alternatives in this trial are not imitations, like a vegetarian burger; instead they bring a new perspective altogether.

All of the parterre beds in the garden are edged with the dwarf yew Taxus baccata ‘Repandens’. Already carrying an RHS Award of Garden Merit, it is moderate in size compared with regular yew, with a shorter growth rate. “I think it has great potential,” says Matthew Pottage, the young curator at Wisley.

Berberis

Above: Red, orange and purple berberis are a standout in autumn and early winter.

Of the deciduous varieties, orange Berberis thunbergii ‘Erecta’ is shown here, mid-drop, while its red counterpart Berberis thunbergii ‘Orange Rocket’ competes for attention. An evergreen type is Berberis thunbergii ‘Compacta’, which the trial manager Sean McDill is very happy with. “I like this berberis,” he says. “It has a nice, compact habit and after a couple of clips it has a dense, dark green surface.”

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February 16, 2024