Egg Salad with Dill Pickles
This Egg Salad with Dill Pickles is creamy, tangy, packed with crunchy dill pickles, and comes together in just 15 minutes.
Whether you serve it as an egg salad sandwich, wrap, lettuce cups, or with crackers, this protein-packed recipe is perfect for meal prep, picnics, or a quick weekday lunch.
Quick Look: Egg Salad with Dill Pickles
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✅ Recipe Name: Egg Salad with Dill Pickles
🕒 Ready In: ~15 minutes
👪 Serves: 1
🍽 Calories: 266cal per servings
💪 Protein: eggs
🥣 Main Ingredients: eggs, dill pickles, Dijon mustard, mayonnaise
📖 Dietary Info: vegetarian, gluten-free, summer-friendly,
⭐ Why You’ll Love It: Creamy egg salad with dill pickles, fresh dill, and green onions served as an easy high-protein lunch.
SUMMARIZE & SAVE THIS CONTENT:
Tried this for lunch the other day and it was delicious! I typically add so many ingredients to my egg salad, I love the simplicity of this recipe!
Gina
Personal Note
There are some recipes I find myself making over and over again, and this creamy egg salad is definitely one of them. It's one of those simple lunches that comes together with ingredients I almost always have in my fridge, yet it never feels boring.
The crunchy and fresh dill pickles add just the right amount of tang and freshness, making every bite creamy, flavorful, and satisfying.
Whether I'm piling it onto toasted sourdough for a quick lunch, scooping it up with crackers, or serving it in crisp lettuce cups, this easy egg salad is always a hit.
I hope it becomes one of your favorite go-to recipes, too!
What Makes This Recipe So Good?
Traditional egg salad can sometimes be a little bland. Adding chopped dill pickles, Dijon mustard, and a little pickle juice gives every bite a bright, tangy flavor while adding extra texture.
The combination keeps the salad creamy without being overly rich. Similar recipes commonly use pickle juice and fresh herbs to boost flavor and texture.
Why You'll Love This Egg Salad?
- Ready in only 15 minutes
- High-protein and satisfying
- Creamy with the perfect pickle crunch
- Great for meal prep
- Perfect for sandwiches, wraps, crackers, or lettuce cups
- Easy to customize with your favorite herbs and add-ins
Ingredient Notes
- Eggs - Use eggs that have completely cooled before chopping for the best texture.
- Dill Pickles and its juice - Choose crunchy refrigerated dill pickles with its moisture (juice) for maximum flavor.
- Mayonnaise - Mayonnaise is what gives this egg salad its rich, creamy texture and helps bring all the ingredients together. Use a good-quality full-fat mayonnaise for the best flavor, or substitute half with plain Greek yogurt for a lighter option.
- Dijon Mustard - Adds a subtle tang without overpowering the eggs.
- Salt and Pepper - they enhance the flavors of the egg salad. Since dill pickles and its juice are naturally salty, season lightly at first, then taste and adjust before serving.
- Sliced sandwich bread - you can use any preferred bread
💡 For extra freshness and crunch, add a layer of lettuce to your sandwich. I love using arugula in my egg salad sandwich because its peppery flavor pairs perfectly with it, but romaine, butter lettuce, or crisp iceberg are all great options too.
How to Make Egg Salad with Dill Pickles
Step 1
Peel and mash the hard-boiled eggs. Combine the mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and pepper in the mashed eggs.
Step 2
Mix gently until everything is evenly coated. Taste and adjust seasoning.
Step 3
For the best flavor, refrigerate at least minutes before serving.
Expert Tip
- Don't overmix or the eggs will become mushy.
- Chop the pickles finely so every bite has a little crunch or grate it for relish like consistency.
- Chill before serving for the best flavor.
- Use freshly boiled eggs that have been cooled in an ice bath for easier peeling.
- Taste before adding salt since pickles already add plenty of seasoning.
Common Questions
Absolutely! In fact, it tastes even better after chilling for several hours.
You can, but dill pickles give this recipe its signature tangy flavor.
Yes. Greek yogurt makes a lighter version while still keeping the salad creamy.
Properly stored in the refrigerator, it stays fresh for up to 3 days.
Croissants, sourdough, rye, whole wheat, and brioche are all excellent choices.
What to Serve with Egg Salad with Dill Pickles
This egg salad with dill pickles is satisfying on its own, but it also pairs beautifully with fresh salads, crunchy sides, and light soups for an easy lunch. Here are some of my favorite serving ideas:
- Fresh Green Salad: A simple salad with mixed greens, cucumbers, tomatoes, and a light lemon vinaigrette keeps the meal fresh and balanced.
- Cucumber Salad: Crisp cucumbers tossed with red onion, vinegar, and a touch of olive oil make a refreshing side.
- Potato Chips or Kettle Chips: A classic pairing that adds the perfect salty crunch to every bite.
- Fresh Vegetable Platter: Serve with carrot sticks, celery, cucumber slices, bell peppers, or radishes for a lighter option.
- Pasta Salad: A chilled pasta salad with fresh vegetables makes this a filling picnic or summer lunch.
- Salted Crescent Rolls: My homemade salted crescent rolls are one of my favorite ways to serve this egg salad. They're soft, buttery, and perfect for making sandwiches or enjoying alongside a scoop of egg salad.
- Cup of Soup: Pair your sandwich with tomato soup, creamy vegetable soup, or a light chicken soup for a comforting meal.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @one_sweet_harmony on Instagram and tag me in any of the recipes you make so I can repost them!
Creamy Egg Salad with Dill Pickles
Equipment
- Small saucepan
- Medium bowl
- fork
- Box grater
- Small fine-mesh strainer
- Spoon
Ingredients
- 2 hard-boiled eggs, peeled
- 14 g dill pickles, grated
- 1 tablespoon mayonnaise
- ½ teaspoon Dijon mustard
- 2 pinch of salt
- 2 pinch of black pepper
- 2 slices sandwich bread
Instructions
- Peel the hard-boiled eggs and place them in a medium bowl. Using a fork, mash the eggs until they reach your preferred texture—smooth and creamy or slightly chunky.2 hard-boiled eggs, peeled
- Using the small holes of a box grater, grate the dill pickles into a relish-like consistency. Transfer the grated pickles to a small fine-mesh strainer and let them rest for 1–2 minutes so some of the excess brine drains away naturally. Do not press or squeeze the pickles, as a little moisture adds extra tangy flavor to the egg salad.14 g dill pickles,
- Add the grated pickles, mayonnaise, Dijon mustard, salt, and black pepper to the mashed eggs. Stir until everything is evenly combined and creamy.1 tbsp mayonnaise, ½ tsp Dijon mustard, 2 pinch of salt, 2 pinch of black pepper
- Taste the egg salad and adjust the seasoning with additional salt or black pepper, if needed.
- Spoon the egg salad onto one slice of sandwich bread and top with the remaining slice. Serve immediately, or refrigerate the egg salad until chilled and ready to enjoy.2 slices sandwich bread
Notes
- For easier peeling, transfer the eggs to an ice bath for 5–10 minutes immediately after boiling. This helps the shells release cleanly and keeps the eggs from overcooking.
- For the best flavor, chill the egg salad for 15–30 minutes before serving. This allows the Dijon mustard and pickles to blend into the eggs for a richer, more balanced taste.
- Serve this dill pickle egg salad on your favorite bread, such as white, sourdough, whole wheat, rye, or lightly toasted sandwich bread, for extra texture.
- Optional add-ins for freshness and crunch include crisp lettuce, sliced tomatoes, or a sprinkle of fresh dill.
- Store any leftover 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 once thawed.
It was very tasty, and easy recipe!