Dill 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
Scale
- 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.
Find it online: https://ukfinda.com/dill-pickle-egg-salad-recipe/