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 recipe that uses just 7 ingredients.

Prep Time15

Cook Time0

Total Time45

Course: Appetizer, Main Course

Cuisine: American

Keyword: easter, holiday, holidays

Servings: servings

Calories: 113kcal

Ingredients

8 large hard-boiled eggs
1/2 cup mayonnaise
1/2 cup finely chopped dill pickles
1 tablespoon pickle juice
1 teaspoon dijon mustard
1 tablespoon fresh dill
2 tablespoons finely minced red or green onion

Instructions

Chop the hard-boiled eggs in large pieces.
In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.
Taste and add salt and pepper as desired.
Let it sit in the fridge for 30 minutes to let the flavors come together.

Video

Notes

Storage:

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

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.

Tips:

Don't over-mix the egg salad. You wan 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, 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

Nutrition

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