This quick and easy Dill Pickle Egg Salad is packed with flavor and endlessly customizable. It’s a tasty upgrade to a classic favorite and perfect for lunch or meal prep.
I love, love, love egg salad, and we’re big pickle fans in our house. So that’s exactly how this insanely delicious Dill Pickle Egg Salad came to be! It’s a tasty spin on the classic with bold dill pickle flavor in every bite. It’s creamy and tangy, and so very satisfying. Packed with protein, too, it’s the perfect lunch or snack to fill you up, fast.
This Dill Pickle Egg Salad gets mixed together with creamy mayonnaise, zesty Dijon, and briney pickles for the ultimate flavor experience. It’s super easy to customize too, so you can enjoy it a different delicious way, every time. Easy to make-ahead and quick to throw together, this is a lunch recipe you’ll want in your family’s rotation, on the regular.
If you’re fans of pickles like we are, try these other easy recipes featuring the star ingredient. We love this Dill Pickle Chicken Salad for a quick, flavorful lunch, and this Dill Pickle Pasta Salad is the perfect side to any meal.
Why You’ll Love This Recipe
- Perfect for Meal Prep: Boil the eggs ahead of time to save time, or prep the whole egg salad recipe in advance to have on hand for an easy lunch. It’s a great time saver with minimal effort.
- Simple Ingredients: Using pantry and fridge staples you probably already have at home means you can whip this up quickly, anytime.
- Versatile: You can serve this egg salad so many different ways. Whether it’s with white or wheat bread, on a crusty baguette, in a wrap, with crunchy crackers or in fresh lettuce cups, all options are delicious. Enjoy it a different way each time.
Ingredients
- Hard Boiled Eggs: Cook and cool these ahead of time for quick and easy assembly.
- Mayonnaise: Rich and creamy, an essential egg salad ingredient.
- Dill Pickles: The tangy bite that brings all the flavor.
- Pickle Juice: Just a splash for even more of that dill pickle goodness.
- Dijon Mustard: Brings a little zip and heat.
- Paprika: Subtle finishing flavor.
- Chives: Fresh or dried work for a subtle onion taste.
- Salt & Pepper: Seasoning is key!
Recommended Kitchen Tools
How To Make Dill Pickle Egg Salad
1. Cook your eggs until they are boiled to your liking. Once cooled, peel and finely chop your hard-boiled eggs, then add them to a bowl. I like to grate my hard boiled eggs in my cheese grater!
2. Next, chop the dill pickles and add them to the bowl. Then add in the mayo, pickle juice, Dijon mustard, paprika, salt, pepper and chives.
3. Toss to combine and adjust the seasonings if needed. You can also add more mayo if you want an even creamier egg salad.
4. Cover your egg salad and place it in the fridge for at least 30 minutes.
5. Serve on your favorite bread, crackers, in a lettuce wrap, or just straight up with a spoon (my favorite!)
Expert Tips
- Grate Eggs: One of my favorite tips, grate eggs with a box grater to create the smoothest, fluffiest texture. It’s worth the effort!
- Less (Mayo) Is More: I always say, you can add more, but you can’t remove it. Start by adding a little mayonnaise at first, then add more in gradually as you stir and taste.
- Let It Chill: Once you mix everything together, let it sit and chill in the fridge for at least 20 minutes. This will let everything meld together and enhance the flavor.
- Add Extra Pickle Juice: For a little extra tang.
- Swap In Greek Yogurt: Try thick and creamy Greek yogurt instead of mayonnaise for a tangier, lighter egg salad. You could even do half mayo, half yogurt.
Variations
- Add Bacon: Crispy, smoky bacon is a great flavor addition.
- Stir in Hot Sauce: Add a few dashes of hot sauce for a little kick and some heat
- Swap In Bread and Butter Pickles: For a slightly sweeter version.
- Add Celery: Diced celery adds a little crunch and more flavor.
How To Serve Dill Pickle Egg Salad
- As a Sandwich: Add a generous scoop to two slices of sandwich bread, in a croissant, or on a crusty slice of sourdough for an open-faced sandwich.
- On a Toasted Bagel: For a tasty breakfast, brunch or lunch.
- In Lettuce Wraps: Crunchy and refreshing, for a lighter option.
- On Crackers: Dip crackers into egg salad or top crackers with it for a snack.
- By The Spoonful: One of my favorites, enjoy this straight by the spoonful.
Storage
Store leftovers in an airtight container in the refrigerator. The quicker it’s enjoyed, the fresher it will be, and it’s best eaten within 3-4 days. Enjoy it chilled, straight from the fridge, or bring it to room temperature to take the chill off.
We don’t recommend freezing egg salad, as freezing and thawing it will change the texture.
FAQs
Grating the hard boiled eggs breaks them up into small pieces that blend super smoothly with the mayo, mustard and seasonings. It gives the egg salad an extra light, fluffy, delicate texture.
Be sure to fully drain and pat dry the boiled eggs after cooking them. Removing all the excess water will keep the egg salad from being watery.
Definitely. You can use thick and creamy Greek yogurt for a slightly tangier, lighter egg salad.
There are so many great options – soft white or wheat sandwich bread, toasted rye, crusty sourdough, a baguette or a buttery croissant would all be delicious with egg salad.
More Easy Lunch Recipes
Pickle Egg Salad
Ingredients
Method
- Cook your eggs until they are boiled to your liking. Once cooled, peel and finely chop your hard-boiled eggs, then add them to a bowl. I like to grate my hard boiled eggs in my cheese grater!
- Next, chop the dill pickles and add them to the bowl. Then add in the mayo, pickle juice, Dijon mustard, paprika, salt, pepper and chives.
- Toss to combine and adjust the seasonings if needed. You can also add more mayo if you want an even creamier egg salad.
- Cover your egg salad and place it in the fridge for at least 30 minutes.
- Serve on your favorite bread, crackers, in a lettuce wrap, or just straight up with a spoon (my favorite!)
Notes
- Store leftovers in an airtight container in the refrigerator. The quicker it’s enjoyed, the fresher it will be, and it’s best eaten within 3-4 days.
- Enjoy it chilled, straight from the fridge, or bring it to room temperature to take the chill off.