Dill Pickle Egg Salad

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This Dill Pickle Egg Salad is a twist on my classic egg salad recipe with tangy, briny pickles! Every bite is full of fresh dill flavor, for an easy make ahead dish that uses just 7 ingredients.

Growing up my mom always had a big tub of egg salad in the fridge every week. It was a great go-to snack after school or lunch on a Saturday afternoon. I’ve added pickles to my egg salad before, but this Dill Pickle Egg Salad adds even more pickle flavor by adding the juice and fresh dill!

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It’s become a staple at our house that I’ve also taken to several potlucks! Everyone loves how pronounced the dill pickle flavor is. Serve it with veggies, crackers, or on a croissant, it will become a new favorite. I’ve even made it with chicken! If you love a prep ahead salad, my viral Chicken Salad is delicious or my Tuna Salad is tasty too!

Laura Ashley’s Tip: It’s best to chill the egg salad before enjoying to help the texture to set and also to help the flavors meld.

Table of Contents

Why You’ll Love this recipe

Great for meal prep. Egg salad is perfect for lunch or as an afternoon snack. Make a big batch on Sunday to enjoy throughout the week!
Triple pickle flavor for all of the pickle lovers. I add chopped dill pickles, chopped fresh dill, and a splash of pickle juice to help the flavor shine.
Learn to boil perfect hard boiled eggs. As someone who boils eggs weekly, I give you my method to make sure they peel with ease every time.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Hard-boiled eggs: The base to the egg salad, you can even buy them from the store already boiled for ease!
Mayonnaise: Adds so much creaminess and rich flavor to every bite.
Finely chopped dill pickles: The star ingredient of this salad, chop them fine for the best flavor.
Pickle juice: Add a splash of juice for extra tang and brightness.
Dijon mustard: A second ingredient that adds spiciness and vibrant flavor.
Fresh dill: A nice punch of fresh herb flavor that compliments the pickles wonderfully.
Finely minced red or green onion: A little bite for fresh color and flavor.

The ingredients to make dill pickle egg salad.

Tools You’ll Need

How to Make dill pickle Egg Salad

Chop the hard-boiled eggs in large pieces.

Chopping the ingredients for dill pickle egg salad.

In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.

Mixing the ingredients for dill pickle egg salad.

Taste and add salt and pepper as desired.
Let it sit in the fridge for 30 minutes to let the flavors come together.

The Perfect Hard Boiled Eggs

I make hard boiled eggs all the time as a snack, for breakfast, and for deviled eggs, of course! My method has been perfected hundreds of times.

My tried-and-true method is to bring a large pot of water to a low boil. Add the eggs and then boil them for 10 minutes (set a timer!). Meanwhile, set up an ice bath.

When the timer beeps, immediately using a slotted spoon remove the eggs from the boiling water and add them to the ice bath to cool for 10 minutes. Peel the eggs and repeat for the perfect hardboiled egg method every single time.

Expert Tips

Don’t over-mix the egg salad. You want to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, and even garlic powder are all nice additions.
Stir in more fresh herbs. I love dill, but you can also add parsley too!
If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
Serve with all different options. Here are some favorites:
- Cut veggies like carrots and cucumbers
- Toast
- Over tender greens
- In a lettuce wrap
- Crackers

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. I like to let it sit out for 10 minutes to remove the chill before eating.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Frequently Asked Questions

What mistakes should I avoid with egg salad?

Don’t overcook the eggs or use too much mayonnaise. Season well to make sure all of the flavors pop.

What is the chef’s secret to the best egg salad?

Make sure you shock the eggs in ice water after boiling to stop the cooking process. Add Dijon mustard, vinegar, or pickle juice for a pop of acid to pair with the creaminess of the eggs. Be sure to chill the salad before enjoying to help the flavors meld.

Why is my egg salad watery after mixing?

Make sure you let the eggs cool completely and pat them very dry before chopping and adding them into the egg salad.

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