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.

Prep Time 5

Cook Time 10

Chill Time 5

Total Time 20

Servings

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

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.

See the blog post for helpful tips, storage, and recipe FAQs.

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.