Egg Salad With Dill Pickles
Egg salad with dill pickles makes a great protein-rich snack or lunch. Dill pickle lovers will love this flavorful spin on classic egg salad.
Looking for easy lunch recipes? Try my spicy tuna salad, Vietnamese pizza, or veggie packed turkey club sandwich.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this creamy egg salad:
- Pasture raised or organic eggs
- Ice cubes and ice water – for the ice bath, so the eggs don’t overcook.
- Mayonnaise
- Dill pickles – adds tanginess and a little crunch.
- Dijon mustard
- Dill pickle juice
- Fresh dill
- Kosher salt and freshly ground black pepper
How to Make Dill Pickle Egg Salad: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil, cover with a lid, and turn off the heat. Let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice water bath and chill for 15 minutes. Drain and peel the eggs, then chop them into small pieces.
- Add the chopped eggs to a large bowl with the remaining ingredients. Mix until well combined. Garnish with fresh parsley, sliced green onion, or more fresh dill if desired.
Helpful Tips
- I recommend using pasture-raised eggs for the best flavor and a more vibrant orange yolk.
Quick Tip: Meal prep this easy egg salad and enjoy it for lunches or snacks throughout the week.
Storage
Store homemade egg salad in an airtight container in the fridge for up to 5 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this dill pickle egg salad recipe using what you already have? Here are some ideas…
- No dill pickles? – use dill pickle relish and vinegar or lemon juice in place of the dill pickle juice.
- No Dijon mustard? – you can also use yellow mustard.
- Make spicy egg salad – add finely diced jalapenos or pickled jalapenos.
- Lighten it up – Add dairy free Greek yogurt in place of half of the mayo.
- Add-ins – finely diced red onion or shallot, and garlic powder or onion powder for even more flavor.
Frequently Asked Questions
Unfortunately, egg salad needs to be eaten fresh. The texture of mayo changes once it’s been frozen. For this reason, I don’t recommend freezing it.
It really comes down to personal preferences. 10 minutes will result in a more vibrant, creamy yolk whereas 12 minutes yields a chalkier yolk and paler yellow color.
What To Serve It With
There are many different ways to enjoy egg salad. Here are a few ideas.
Spread it on a piece of crunchy toast for an open-faced sandwich, serve it on lettuce wraps or a bed of lettuce, make egg salad sandwiches, eat it straight from a spoon, or scoop it up with crackers, chips, jicama or celery sticks, or crispy smashed potatoes.
More Salad Recipes
- Dairy Free Chicken Caesar Pasta Salad
- Chicken Mango Salad
- Southwest Mango Black Bean Salad With Quinoa
I hope you love this Egg Salad With Dill Pickles! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Egg Salad With Dill Pickles
Ingredients
- 6 large eggs
- ¼ cup mayo
- ¼ cup dill pickles finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon dill pickle juice
- 1 teaspoon fresh dill minced
- ¼ teaspoon diamond crystal kosher salt start with ⅛ teaspoon if using anything else
- freshly ground black pepper to taste
Instructions
- Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil, cover with a lid, and turn off the heat. Let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice water bath and chill for 15 minutes. Drain and peel the eggs, then chop them into small pieces.
- Add the chopped eggs to a large bowl with the remaining ingredients. Mix until well combined. Garnish with fresh parsley, green onion, or more fresh dill if desired.