Dill Pickle Egg Salad
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.
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
For the easiest peeling, use eggs that are at least a week old. Or, check out my perfect hard-boiled eggs tutorial for foolproof peeling tips! The first thing you should do after boiling is transfer them to an ice bath with cold water and ice cubes.
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.