Dill Pickle Mayonnaise
Recipe and photo by Tami Ganeles Weiser
two-tablespoon servings (about 1 cup total)
Prep Time: 5 minutes Cook Time: 0 minutes
A simple bright, reduced-calorie sandwich spread, this mayonnaise can easily be used in any egg, tuna, salmon, or chicken salad, or as a condiment for veggie burgers and patties of all kinds, making it super-handy for everyday leftovers.
¾ cup mayonnaise, preferably Hellmann’s low-fat
2 tablespoons finely chopped fresh dill
1½ teaspoons Dijon or grainy mustard
¼ cup finely chopped dill pickles (about ½ large)
⅛ teaspoon freshly ground black pepper
- Combine the mayo, dill, mustard, pickles, and pepper in a mixing bowl and stir to combine. This mayonnaise will keep in the refrigerator in an airtight container for up to 5 days.