This Dill Pickle Egg Salad Recipe is a tangy, flavorful spin on the classic egg salad recipe. The combination of crisp dill pickles, fresh dill, and a touch of pickle brine takes this homemade egg salad to a whole new level.
Perfect for egg salad sandwiches, lettuce wraps, or as a dip with crackers, this easy recipe is quick, simple, and sure to be a great lunch or great snack.
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💞 Why You'll Love This Recipe
- Easy Recipe: This simple recipe comes together in just minutes with a handful of ingredients.
- Great Option for Any Meal: Whether you're looking for an easy lunch recipe, a light meal, or a great snack, this homemade egg salad fits the bill.
- Minimal Ingredient Recipe: Made with basic pantry staples you can find at any grocery store.
- Customizable to Your Personal Preferences: You can adjust the flavors with different add-ins like sweet pickles, celery seed, or onion powder for a different taste.
- Perfect Sandwich Filling: Serve it on sourdough bread, a piece of sourdough toast, or a low carb tortilla for a great lunch or easy dinner.
🍴Ingredients
- Hard-boiled Eggs- I make these using the Instant Pot. Check out my guide for easy Instant Pot perfect hard-boiled eggs.
- Mayonnaise- you can also use Greek yogurt for a lighter option
- Dijon mustard
- Dill pickles
- Pickle juice
- Fresh dill, chopped- you can also use ½ teaspoon dried dill
- Red onion, finely minced (optional)
- Garlic powder
- Salt
- Black pepper
See recipe card for quantities.
🍳 Instructions
Step 1: Make the Dressing
In a mixing bowl, whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and black pepper.
Step 2: Add the Ingredients
- Need the perfect hardboiled eggs? Follow my step-by-step guide for easy peeling and perfect yolks every time.
- Once cooked and cooled, chop the eggs and place them in a mixing bowl.
- Add chopped pickles, fresh dill, and onion to the eggs.
Step 3: Combine
Gently stir until everything is well combined.
Step 4: Rest and Serve
- Let the egg salad sit in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Serve on a crostini, toasted bread, in a lettuce wrap, or with crackers.
For the easiest peeling, use eggs that are at least a week old. The first thing you should do after boiling is transfer them to an ice bath with cold water and ice cubes.
📋 Substitutions
- Mayonnaise Alternative: Swap mayo for Greek yogurt, avocado oil mayo, or mashed avocado for a healthier twist.
- No Fresh Dill? Use ½ teaspoon dried dill instead.
- Pickle-Free Option: Replace pickles and pickle brine with chopped celery and lemon juice for a different taste.
♨ Variations
- Spicy Version: Add 1 teaspoon of hot sauce or ¼ teaspoon cayenne pepper.
- Extra Crunch: Stir in ¼ cup finely chopped celery, sweet pickles, or bell pepper.
- Protein Boost: Mix in a scoop of cottage cheese or crumbled bacon.
🍴 Equipment
- Large pot
- Mixing bowl
- Pastry cutter (for mashing eggs into a smoother texture)
- Cutting board & knife or veggie chopper
- Whisk or fork
- Measuring cups & spoons
I highly recommend if you don't have great knife skills to use a veggie chopper, especially if you are in a rush. It took me 3 minutes to get everything chopped in even pieces. If you have more time, this can be a perfect recipe to practice finely chopping.
🍲 Storage
Store leftover homemade egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. Do not freeze, as the texture will become watery.
⭐ Top tip
For a smoother creamy egg salad, mash some of the chopped eggs with a pastry cutter before mixing in the other ingredients. This creates a perfect sandwich texture that’s ideal for easy lunch recipes.
💭 FAQ
No, freezing egg salad is not recommended. Mayonnaise and eggs do not freeze well—freezing causes the mayo to separate and the eggs to become rubbery and watery when thawed, which is an unpleasant texture. If you have leftover egg salad, it’s best to store it in the refrigerator and enjoy it within a few days.
Egg salad should be stored in an airtight container in the refrigerator and consumed within 3 days for the best taste and freshness. Always check for signs of spoilage, such as an off smell or watery texture, before eating. If the salad has been left at room temperature for more than 2 hours, it’s best to discard it to avoid the risk of foodborne illness.
Whether you use sweet pickles or dill pickles in egg salad depends on your personal preferences and the flavor you want. Dill pickles and dill relish add a tangy, slightly sour bite that enhances the creaminess of the eggs, while sweet pickles or sweet relish bring a mild sweetness that balances the richness. You can even mix both, combining dill pickle relish and sweet relish for a well-rounded taste that satisfies all taste buds.
Frankly, as long as you have eggs, you have an egg salad. So if you love pickles, they can totally fit into an egg salad you'll love.
💕 Related
Looking for other lunch recipes? Try some our favorites:
🍶 Pairing
Complete your meal by pairing this creamy egg salad with these must-try recipes from Goodley Living:
📖 The Cookbook Inspiration
If you love making homemade staples, check out The Homemade Pantry for recipes that will elevate your homemade egg salad with from-scratch ingredients like mayonnaise, pickles, and more.
📚 Cookbook Pairings
Interested in baking cookbooks? Check these out!
Recipe
📖 Recipe
Dill Pickle Egg Salad
Equipment
- Mixing Bowl
- Veggie Chopper or a knife
- Measuring Cups
Ingredients
- 6 eggs hard-boiled and chopped
- ⅓ cup mayonnaise or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard
- ¼ cup dill pickles finely chopped
- 1 tablespoon pickle juice
- 1 teaspoon dill chopped (or ½ teaspoon dried dill)
- 1 tablespoon Onion finely minced (optional)
- 1 tablespoon garlic powder
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and black pepper.
- Dice the hard-boiled eggs and place them in the mixing bowl. Add chopped pickles, fresh dill, and red onion (if using) to the eggs.
- Gently stir until everything is well combined.
- Let the egg salad sit in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Serve on a crostini, toasted bread, in a lettuce wrap, or with crackers.
Notes
Nutrition
Whether you’re looking for an easy meal, a light meal, or an easy dinner, this Dill Pickle Egg Salad Recipe is a great option! The crisp dill pickles, fresh herbs, and creamy dressing make it a great recipe for easy lunches. Try it in a simple sandwich, simple recipe for easy dinner, or enjoy it as a great snack—you won’t be disappointed!
Karina Goodley says
A great tangy egg salad I think you'll love!