If I could have anything for lunch, it would definitely be this Dill Pickle Egg Salad. Perfectly cooked hard boiled eggs, combined with juicy dill pickles, sweet relish, crisp red onion, fresh herbs and tangy dijon mustard. Spoon it on top of toasted sourdough bread and top it with tender micro greens for the most impressive and satisfying meal.
This Dill Pickle Egg Salad is pure comfort food for me. Even with just a handful of ingredients, this egg salad is bursting with flavor. It's chunky, creamy and comes out perfect every time. It's wonderful inside a sandwich, wrapped inside a tortilla, or simply served with a side of crackers.
Why You'll Love This Egg Salad Recipe
- Pickle flavor- I cut big chunks of pickles, along with pickle juice to really hone in on the pickle flavor in this egg salad. If you are a pickle lover, you will LOVE this recipe.
- Easy to make- Made with basic ingredients, this egg salad is easy to whip up.
- Creamy- This recipe has the perfect ratio of boiled eggs to mayo, making it wonderfully creamy, but not wet and heavy.
- Make ahead- This recipe is great for meal prep and stays fresh in the fridge for several days.
- Kid-friendly- I don't know about you, but my son loves pickles. This egg salad is a great way to sneak in some additional protein into your kiddos lunchbox.
- Portable- This egg salad travels well. Perfect for on the go lunches, picnics or a day at the beach.
- Hard boiled eggs- Organic, free range eggs are the best. I use 10 large eggs in this recipe.
- Mayo- I prefer to use an olive-oil based mayo but feel free to use what you have on hand.
- Dijon- Smooth dijon mustard works best.
- Sweet relish- Adding this balances the sourness from the pickles and pickle juice. It adds just the right amount of sweetness to this recipe.
- Pickles- I use both the pickle and the pickle juice.
- Red onion- Make sure to chop it fine so you do not have big chunks of onion inside your egg salad.
- Herbs- I love fresh dill and chives. Both add some freshness and also a beautiful green color.
- Celery seed- I'm not a fan of fresh celery inside my egg salad, but I do love the sweetness and pops of flavor from celery seeds.
- Micro greens (optional)- I think these add a nice touch on top of the egg salad. You can also use fresh herbs for garnish.
Ingredient Note Substitutions
- If you're looking to make this egg salad even more healthy, you can use plain greek yogurt.
- Not a fan of mayo? Mash up some ripe avocados to give the salad its creamy texture. This needs to be eaten immediately or else the avocados will oxidize and turn brown.
- Don't like raw onions? Feel free to omit them completely or substitute with green onions for a more mild onion flavor.
- Although, I love dijon for its intense, sharp mustard flavor, you can also use yellow mustard or grainy mustard if that's what you have on hand.
- Feel free to experiment with different herbs. Parsley and tarragon are two of my favorites. Do not use dry herbs. Fresh herbs are best for this recipe.
How To Boil Eggs Perfectly
Yes, I know there is no shortage of tutorials online to make the perfect hard-boiled egg. Trust me, I have tried every single one of them and have found this method works best for me.
I start by placing my eggs in a large pot and covering the eggs with cold water by 1 inch. Bring to a strong boil, then turn off the heat, cover with a lid and let the eggs cook inside the hot water for 10 minutes (depending on your desired doneness).
Fill a medium size bowl with ice and water. Transfer your eggs to the water bath and chill for 5 minutes.
One thing I have found is that older eggs tend to peel more easily than fresh eggs. When fresh eggs are cooked, the whites tend to adhere more tightly to the shell, making it incredibly difficult AND frustrating to peel them. I suggest using eggs that you have had inside the refrigerator for 1-2 weeks.
Step By Step Instructions - Best Egg Salad
STEP 1: Cook the eggs. Place the eggs inside a large pot and cover with cold water. Bring to a boil, turn off the heat, then cover with a lid and let the eggs cook in the hot water for 10 minutes.
STEP 2: Peel eggs. Fill a bowl with ice and cold water. Transfer the cooked eggs into the ice bath to stop the cooking process. Let sit for 5 minutes. Then, peel the eggs and chop into medium-size pieces.
STEP 3: Combine. In a medium size bowl, add the mayo, dijon, pickles, pickle juice, dill, chives, celery seed, sweet relish, and red onion. Stir to combine.
STEP 4: Add the eggs. Using a rubber spatular, fold all the ingredients together. Season with salt and pepper.
Here are some delicious ways to enjoy this pickle egg salad.
- Sandwich- Spread a generous portion of the egg salad in between two slices of bread.
- Pickle boats- Cut whole pickles in half, lengthwise. Using a spoon or paring knife, scrape out the inside of each pickle to create a "boat." Spoon the egg salad into the pickles and garnish with micro greens or fresh dill. Perfect for kids!
- Open faced- Top a crusty, toasted piece of sourdough bread with egg salad. Serve for appetizer or brunch.
- Salad topper- Scoop some egg salad on top of your favorite greens. Add some sliced avocado, carrots, radish and fresh tomatoes for a healthy lunch.
- Lettuce wraps- Place the egg salad inside a bowl and serve it alongside butter lettuce cups, sliced tomatoes, and crispy bacon. A fun spin on the BLT.
- Tortilla- Place a bed of fresh mixed greens onto a tortilla and spoon on some egg salad. Top with ripe avocado and tightly roll up into delicious pinwheels.
Cook the eggs ahead of time and refrigerate for faster prep. If you're like me, I always have hard boiled eggs inside the refrigerator for an easy meal or snack. This is a great time saver!
Do not overcook your eggs. There's nothing more unappealing than a green ring around your yolks. Follow the steps in this recipe and make sure to use an ice bath to stop the eggs from cooking. This method will give you perfectly tender egg whites and creamy yellow egg yolks.
Keep your eggs chunky. If you cut your eggs too small, you will lose a lot of texture. A rough-coarse chop is all you need.
Don't skimp on the herbs. Adding fresh herbs not only adds a pop of green color, but also helps freshen up the flavor. It's a great addition to egg salad.
Easy on the mayo. While, I think adding mayo is necessary for a great egg salad, adding too much can cause it to be soupy and watery.
While egg salad is high in protein, it can also contain a lot of mayo which makes it high in unhealthy fats, sodium and calories. One way to cut and not sacrifice flavor or texture is by using less mayo. You can also use light mayo or plain greek yogurt.
For this recipe, I suggest using actual pickles. They add a nice crunch to this egg salad and I personally like the flavor more.
Absolutely! While I used dijon mustard, you can also substitute with yellow mustard or grainy mustard. Just do not omit this ingredient, as it adds a nice tang to the egg salad.
Egg salad can get watery if the salad is left out too long and gets warm, or if the eggs were not cold when they were added. To avoid this, make sure your eggs are cold before mixing, and refrigerate the salad if you do not plan on eating it right away.
Store this dill pickle egg salad inside an airtight container. Refrigerate for up to 3 days. Never leave egg salad out for more than 2 hours at room temperature.
Everyday Lunch Recipes To Try
Try These Snack Recipes Too!
- Fried Pickle and Ranch Dip
- Roasted Chili Corn Salsa (Chipotle Copycat)
- Mango Pico de Gallo
- Fried Mozzarella Balls
- Easy Garlic Parmesan Bread Bites
Dill Pickle Egg Salad
- 10 Eggs roughly chopped
- ⅓ cup Mayonnaise
- ½ cup Dill pickles cut into small pieces
- 1 tablespoon Dill pickle juice
- 2 teaspoon Dijon mustard
- ¼ cup Red onion minced
- 2 tablespoon Sweet relish
- 1 tbsp Fresh chives finely chopped
- 2 tablespoon Fresh dill finely chopped
- ¼ teaspoon Celery seed
- Salt and pepper to taste
- Mircro greens for garnish
- Place the eggs inside a large pot and cover with cold water. Bring to a boil, turn off the heat, then cover with a lid and let the eggs cook in the hot water for 10-12 minutes.
- Fill a bowl with ice and cold water. Transfer the cooked eggs into the ice bath to stop the cooking process. Let sit for 10 minutes. Then, peel the eggs and chop into medium-size pieces.
- In a medium size bowl, add the mayo, dijon, pickles, pickle juice, dill, chives, celery seed, sweet relish, and red onion. Stir to combine.
- Using a rubber spatular, fold all the ingredients together. Season with salt and pepper.