If you’re looking for a new way to enjoy egg salad, try this dill pickle egg salad. This egg salad with pickles is a jazzed up version of a traditional egg salad that combines all your favourites for a tangy and delicious flavour. It’s creamy, without being too heavy, briny and made with fresh dill for an unbelievable dill pickle flavour. Perfect for meal prep, served on toast, in a sandwich or in a salad.

Ever since making this viral dill pickle potato salad, I’ve been looking for ways to make more things dill pickle flavoured. Because, it’s honestly just so good. And the truth is, I’ve been putting chopped pickles in my egg salad for years, so I thought why not share this version. It’s my personal favourite way to enjoy egg salad. And I hope you love it too!

Ingredients

This recipe is low on ingredients, but high in flavour. Here’s everything you’ll need to make this delicious egg salad with dill pickles.

eggs
mayonnaise
Greek yogurt (optional)
pickle brine
baby dill pickles
fresh dill
green onion
kosher salt and black pepper, to taste

How to Make This Dill Pickle Egg Salad

Making this egg salad with pickles is so easy. Here’s what to do!

Place the eggs in a medium size pot and fill with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover. Let the eggs cook for ten minutes.

Fill a large bowl with cold water and ice cubes. Once the eggs are done, remove with a slotted spoon and place in the cold water. Let them sit for five minutes or so to cool.

Carefully crack and peel the eggs and then roughly chop them.

In a bowl, combine the mayonnaise, yogurt, brine, pickles, dill and green onion and season with salt and pepper.

Add the chopped eggs to the bowl with the dressing and toss to combine with a spatula.

Let it sit in the fridge for at least 20 minutes before serving.

When ready to serve, season with more salt and pepper to taste. Enjoy in sandwiches, salads or on crackers/crisp breads. Enjoy!

Tips

Not too much mayo: although I am a mayo lover, I also don’t like when things are overloaded with it. So I opt to go lighter with the mayo, while adding a little bit of Greek yogurt to keep it creamy, but light.
Use a high quality mayo: because you’ll be using a fair amount, use a high quality mayo that you enjoy. I love Chosen Foods avocado oil mayonnaise or I make my own with avocado oil.
Fresh dill: fresh dill in this egg salad with pickles recipe is a must. It adds to the dill pickle flavour, so I don’t recommend skipping it.
Pickle brine: depending on the type of pickles you’re using, start with a lower amount of brine and add a splash more as needed. Homemade pickles (and the brine it’s in) is different than store bought. So taste and adjust accordingly with salt.
Roughly chop some of the eggs: I prefer having some larger pieces of chopped eggs in my egg salad for texture. A rough chop on some of the eggs is my preferred method for making an egg salad.
Serve cold: egg salad tastes best when cooled slightly. I recommend storing it in the fridge for at least 15 to 20 minutes before serving.

Substitutions

Green onion: you can omit the green onion if you don’t have any.
Greek yogurt: if you need this to be dairy-free or you don’t have any, omit the yogurt. It adds a little bit of tanginess, but it’s not essential.
Baby dill pickles: use regular dill pickles instead, but reduce the amount as they’re larger.
Mayonnaise: if you don’t want to use mayo (or don’t like it), you can use all yogurt. However, the taste will be different.

How to Enjoy This Egg Salad with Pickles

In a sandwich: I love having this dill pickle egg salad on toasted sourdough or whole grain toast.
In a salad: if you want to boost the protein in your salad, add some of this delicious dill pickle egg salad on top of your fave greens.
On crispbread: serving this egg salad on a crispbread is another great way to enjoy it.
In a wrap: this is also delicious in a wrap with greens.

More Salad Recipes

If you love a good salad, be sure to check these out!

Ready to make it? Let’s go!

If you make this egg salad with pickles, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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Dill Pickle Egg Salad

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Author: Jaclyn
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 3
Category: lunch
Method: stovetop
Cuisine: American

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Description

If you’re a fan of pickles, you’re going to love this egg salad with pickles! It’s a fun and delicious way to enjoy egg salad.

Ingredients

Units Scale

6 large eggs
1/4 cup mayonnaise
1 tbsp Greek yogurt (optional)
1 tbsp pickle brine
2 baby dill pickles, chopped
1/4 cup fresh dill, chopped
2 stalks green onion (green parts only), chopped
kosher salt and black pepper, to taste

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Instructions

Place the eggs in a medium size pot and fill with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover with a lid. Let the eggs cook for ten minutes.
Fill a large bowl with cold water and ice cubes. Once the eggs are done, remove with a slotted spoon and place in the cold water. Let them sit for five minutes or so to cool.
Carefully crack and peel the eggs and then roughly chop them.
In a bowl, combine the mayonnaise, yogurt, brine, pickles, dill and green onion and season with salt and pepper.
Add the chopped eggs to the bowl with the dressing and toss to combine with a spatula. Ideally, let it sit in the fridge for at least 20 minutes before serving.
When ready to serve, season with more salt and pepper to taste. Enjoy in sandwiches, salads or on crackers/crisp breads. Enjoy!