This easy and delicious Dill Pickle Egg Salad recipe will become your go-to dish for meal prep, picnics, or even a quick snack! It’s creamy, tangy, and full of flavor, making it the perfect way to enjoy eggs with a flavorful spin. Whip it up in just 20 minutes, and you’ll have a satisfying dish everyone will love!
I’ve always loved a traditional egg salad—when I used to travel every weekend teaching seminars, it was my go-to lunch. I’d pack it in a container, knowing that no matter where I was, I could always enjoy a quick, satisfying meal in between my busy schedule.
This Dill Pickle Egg Salad takes the classic egg salad recipe to the next level. The combination of simple ingredients like creamy eggs and tangy, crunchy dill pickles creates the perfect balance of richness and bold flavor that you’ll love.
Whether you’re meal prepping for the week or just need something quick and delicious, this easy recipe is sure to hit the spot.
If you are looking for more simple and delicious egg recipes check out my Gluten-Free Deviled Eggs, Cottage Cheese Egg Bake, or High Protein Egg Bites.
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Why You'll Love This Recipe
- Perfect For Meal Prep: You can make this simple recipe during the weekend and have it available for a quick breakfast or lunch throughout the week.
- Quick And Easy: Everything comes together quickly. It's the perfect low-effort, high-reward recipe.
- Customizable: You can use some sweet pickles, add some pickle juice, or add fresh herbs based on your personal preferences.
Ingredients
- Eggs: Eggs are the base of the salad, so make sure you use organic cage-free eggs for the best quality. If I can't get eggs from the farmer's market, my favorite grocery store brand is Vital Farms.
- Mayonnaise: The mayo provides richness and acts as a creamy binder. I recommend using an avocado oil-based mayonnaise like Chosen Foods.
- Stone Ground Mustard: I love Stone Ground Mustard as it has more depth than regular yellow mustard. You could also use Dijon mustard if you like.
- Paprika: Paprika adds a little color and smokey flavor to the salad.
- Sea Salt And Black Pepper: Seasonings are important! Make sure you use good quality sea salt, as opposed to iodized salt. My favorite is pink Himalayan sea salt.
- Dill Pickles: The pickles are the star of the show! They provide a crunchy, briny, and tangy bite to this easy egg salad.
- Fresh Dill: I love adding fresh dill for additional flavor and freshness. If you don't have fresh dill available, dried will work just fine.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Extra Flavor: If you want to add some additional flavor try including a little chopped red onion, sweet relish, or dill relish.
- Up The Protein: For a high protein variation try adding in some chopped smoked bacon, or add in canned tuna.
- Greek Yogurt: To make this classic recipe with a lighter twist, swap out half of the mayo for Greek Yogurt.
How To Make Egg Salad With Dill Pickles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Bring a large pot of cold water to a rolling boil. Once boiling, gently add the eggs and reduce to a simmer. Boil the eggs for 12 minutes.
Step 2. While the eggs are boiling make the dressing by combining the mayonnaise, mustard, paprika, sea salt, pepper, dill pickles, and fresh dill in a small mixing bowl, and set aside.
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Step 3. Once the eggs are done, use a slotted spoon to remove them from the saucepan and place them in a bowl of ice water. Allow the eggs to cool in the ice bath for 1-2 minutes to stop the cooking process.
Step 4. Gently peel the hard-boiled eggs, chop them into small pieces, and place them in a medium bowl. Add the dressing to the chopped eggs and gently stir to combine everything. Taste and adjust the seasoning with more salt, pepper, or pickles, if desired.
Expert Tips And Notes
- Don't Overcook Your Eggs: Overcooked eggs can result in the yolk turning green and the egg whites having a rubbery texture. Keep an eye on the boiling time and don't skip the ice bath to ensure you have perfect hard-boiled eggs!
- Chill Before Serving: For best results, allow the homemade egg salad to chill in the fridge for 30 minutes before serving.
Serving Suggestions For Dill Pickle Egg Salad
- Sandwiches: Serve this egg salad in a sandwich, on a toasted sourdough bread, or serve it on romaine lettuce wraps for a low carb option.
- Salads: Pair with a simple green salad for a light, refreshing meal.
- Snacks: Enjoy with crackers or veggies like celery, sliced bell peppers, and carrots for dipping.
- Picnic Favorites: This creamy egg salad is also great for picnics. Serve it with Turkish potato salad, crispy smashed potato salad, or potato salad with spring onions.
Storage And Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Reheating: There’s no need to reheat this dish—just serve it chilled or at room temperature.
Recipe FAQs
Yes, you can use sweet pickles instead of dill pickles for a sweeter flavor. Just keep in mind that it will change the overall taste of the egg salad.
If you like a little heat, you can add a pinch of cayenne pepper, some sliced jalapeños, or a few dashes of hot sauce to the egg salad.
Yes, this is a great recipe for meal prep! You can make it up to 2 days in advance and store it in the fridge.
Other Related Easy Lunch Recipes
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The Best Dill Pickle Egg Salad Recipe (Easy And Creamy)
Ingredients
- 10 Eggs
- ¼ cup Mayonnaise
- 1 teaspoon Mustard
- ¼ teaspoon Paprika
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 cup Dill Pickles diced
- 1 tablespoon Dill fresh
Instructions
- Bring a large pot of cold water to a rolling boil. Once boiling, gently add the eggs and reduce to a simmer. Boil the eggs for 12 minutes.10 Eggs
- While the eggs are boiling make the dressing by combining the mayonnaise, mustard, paprika, sea salt, pepper, dill pickles, and fresh dill in a small mixing bowl, and set aside.¼ cup Mayonnaise, 1 teaspoon Mustard, ¼ teaspoon Paprika, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper, 1 cup Dill Pickles, 1 tablespoon Dill
- Once the eggs are done, use a slotted spoon to remove them from the saucepan and place them in a bowl of ice water. Allow the eggs to cool in the ice bath for 1-2 minutes to stop the cooking process.
- Gently peel the hard-boiled eggs, chop them into small pieces, and place them in a medium bowl. Add the dressing to the chopped eggs and gently stir to combine everything. Taste and adjust the seasoning with more salt, pepper, or pickles, if desired.
Notes
- Don't Overcook Your Eggs: Overcooked eggs can result in the yolk turning green and the egg whites having a rubbery texture. Keep an eye on the boiling time and don't skip the ice bath to ensure you have perfect hard-boiled eggs!
- Chill Before Serving: For best results, allow the homemade egg salad to chill in the fridge for 30 minutes before serving.
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