Dill pickle egg salad is a tangy and creamy twist on the classic egg salad, featuring crunchy dill pickles, fresh herbs, and a zesty dressing. This quick and easy recipe is perfect for sandwiches, wraps, or served as a delicious dip with crackers or fresh veggies. With its bright and bold flavors, this egg salad is sure to become a favorite for lunch or picnics!
Why You’ll Love This Recipe
- Packed with Flavor: The dill pickles add a tangy crunch that elevates the traditional egg salad.
- Quick and Easy: Ready in under 20 minutes with simple ingredients.
- Versatile: Enjoy it as a sandwich filling, dip, or on top of a salad.
- Perfect for Meal Prep: Stays fresh in the fridge for a few days, making it great for busy weeks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large eggs, hard-boiled and chopped
- 1/2 cup dill pickles, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon pickle juice (optional)
- 1/4 cup celery, finely chopped (optional)
- 1/4 cup red onion, finely chopped (optional)
- Salt and pepper to taste
Directions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- Prepare the Dressing: In a large bowl, mix together mayonnaise, Dijon mustard, pickle juice, fresh dill, salt, and pepper.
- Combine Ingredients: Add chopped eggs, dill pickles, celery, and red onion to the bowl. Gently stir until well combined.
- Taste and Adjust: Add more salt, pepper, or pickle juice if needed.
- Chill and Serve: For the best flavor, refrigerate for at least 30 minutes before serving. Enjoy as a sandwich, on crackers, or over a bed of greens.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
Variations
- Greek Yogurt Twist: Substitute half of the mayonnaise with Greek yogurt for a lighter option.
- Spicy Kick: Add a dash of hot sauce or diced jalapeños for a bit of heat.
- Extra Crunch: Mix in diced cucumbers or bell peppers.
- Avocado Addition: Mash in half an avocado for extra creaminess and a healthy twist.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: This egg salad is best served cold or at room temperature.
- Make-Ahead Tip: Make the egg salad up to a day in advance for the best flavor.
FAQs
Can I make this egg salad ahead of time?
Yes, it can be prepared up to 24 hours in advance. The flavors meld nicely as it sits in the fridge.
How do I keep my egg salad from getting watery?
Use fresh, well-drained pickles and avoid adding too much pickle juice. Also, mix the salad gently to avoid breaking down the eggs too much.
Can I use sweet pickles instead of dill pickles?
Yes, but it will change the flavor profile to be slightly sweeter. Dill pickles are recommended for their tangy, briny taste.
How can I serve dill pickle egg salad?
Serve it on toast, in a sandwich, on crackers, or with fresh veggies as a dip.
Can I make this recipe keto-friendly?
Yes! The recipe is naturally low in carbs. Just avoid serving it on bread and opt for lettuce wraps or eat it straight from a bowl.
What kind of mustard works best?
Dijon mustard adds a nice tang, but you can use yellow mustard or spicy brown mustard as well.
How do I avoid overcooked eggs with a green ring?
Cook eggs in boiling water for 10 minutes, then transfer to an ice bath immediately to stop cooking.
Can I use store-bought boiled eggs?
Yes, pre-boiled eggs can save time and work just as well in this recipe.
What can I add for extra flavor?
A teaspoon of horseradish, a sprinkle of smoked paprika, or a bit of garlic powder can add a flavorful twist.
How long can egg salad sit out at room temperature?
For safety, do not leave egg salad out for more than 2 hours.
Conclusion
Dill pickle egg salad is a refreshing and flavorful twist on the classic egg salad recipe. With its tangy crunch and creamy texture, it makes a perfect sandwich filling, dip, or salad topper. Quick to prepare and easy to customize, this recipe is sure to become a staple in your meal rotation. Try it today for a delicious and satisfying dish!
PrintDill Pickle Egg Salad Recipe
This dill pickle egg salad is a tangy and creamy twist on the classic egg salad. With crunchy dill pickles, fresh herbs, and a zesty dressing, it makes a perfect filling for sandwiches, wraps, or as a light side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad, Lunch, Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/2 cup finely chopped dill pickles (about 2–3 pickles)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice (optional, for extra tang)
- 1/4 cup finely chopped celery (for crunch)
- 2 tablespoons finely chopped red onion
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
1. Boil and Prepare the Eggs:
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then cover, remove from heat, and let sit for 10 minutes.
- Transfer eggs to an ice bath to cool, then peel and chop them into bite-sized pieces.
2. Mix the Dressing:
- In a large bowl, combine mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and black pepper.
- Whisk until smooth and well combined.
3. Combine Ingredients:
- Add the chopped eggs, dill pickles, celery, red onion, and fresh dill to the dressing.
- Gently mix until everything is evenly coated.
4. Serve:
- Chill for at least 30 minutes to allow the flavors to meld.
- Serve on bread, in wraps, or over a bed of greens.
Notes
- For a healthier twist, substitute half the mayonnaise with Greek yogurt.
- Add a bit of paprika or a squeeze of lemon juice for an extra flavor boost.
- This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.