Egg Salad with Pickles

by Kayla Berman on July 22, 2022 0 comments

Egg Salad with Pickles is a delicious and flavorful spin on the classic egg salad! Made with hard boiled eggs, dill pickles, red onion, fresh dill, and dijon mustard … this simple recipe is creamy, crunchy, and easy to make. Add to a wrap, sandwich, or salad for a great lunch!

Looking for more salad recipes? Check out my tuna lettuce wraps, bacon ranch chicken salad, and rotisserie chicken salad.

A Flavorful Twist On The Lunchtime Classic

I have always been an egg salad fan! Even when I was younger in elementary school and all the other kids stayed far far away from egg salad sandwiches.

However, I will say the egg salad of my childhood is not the homemade egg salad I like to enjoy now. I like to enjoy a quite elevated version!

Egg Salad with pickles is anything but boring and bland! Full of red onion, dijon mustard, dill pickles, and fresh dill … it is an incredibly flavorful take on the lunchtime classic. A dream come true for any pickle lover!

For more egg recipes check out my ham & cheese egg cups, soft boiled jammy eggs, or broccoli cheddar egg bake.

Ingredients

Egg salad with dill pickles is made with only 6 simple ingredients that you can find in any grocery store! Plus salt and pepper.

But do not worry, those few ingredients pack a flavorful punch that will have you forgetting all about the pickle-less, traditional egg salad.

Ingredient Notes

Eggs: This recipe calls for 8 large eggs! It is the perfect amount for a decent serving of egg salad.
Dill Pickles: Dill pickles are the star of this show. 3/4 cup adds the perfect bite to this recipe!
Red Onion: Red onions add even more bite! I love the zing of flavor and pop of color. Use 1/4 an onion! Check out my tips below for cooking with raw onion.
Mayonnaise: I absolutely love mayo in my egg salad. In my opinion, the two simply belong together! This creamy egg salad calls for 1/3 cup mayonnaise.
Dijon Mustard: 1 tsp of dijon mustard adds a perfect tang and a bit of sharp flavor to this recipe.
Fresh Dill: Fresh dill brings this salad to a whole new level! The fresh flavor is unbeatable. Use 1 tsp!
Salt & Pepper: Lastly, add salt and black pepper to taste.

Substitutions & Additions

This recipe is quite customizable! There are many substitutions and additions you can make for it to meet your personal preferences and needs.

Mayo: The mayo in this recipe is what makes it deliciously creamy! But for a lighter option you could go with greek yogurt.

Onion: Red onion is used here, but any kind of onion would be tasty. Like white onion or green onion!

Spices, Seasonings, & Herbs: The seasonings and herbs were kept simple here. To add more flavor try garlic powder, onion powder, or fresh parsley.

Mix-Ins: For some additional mix-ins to this egg salad try bacon, avocado, olives, celery, or some of the pickle brine itself!

How To Hard Boil The Eggs

Step 1: Place the eggs in a large pot and cover with water. Add salt.

Step 2: Bring the water to a rolling boil uncovered. Once boiling, turn off the heat and cover the pot. Let sit for 9 minutes. You could do more or less time depending on how you like your eggs.

Step 3: Next prepare an ice water bath. Carefully remove the eggs from the pot and transfer to the cold water to stop the cooking process.

Step 4: After a few minutes when the eggs have cooled to the touch, peel them.

How To Make This Dill Pickle Egg Salad Recipe

Once you hard boil the eggs, this delicious recipe is quite easy! You simply throw all the ingredients in a bowl and combine.

Step By Step Instructions

Step 1: Start by hard boiling the eggs first thing. See the blog post for all my tips!

Step 2: Next chop the hard boiled eggs into small bite sized pieces.

Step 3: Add the chopped eggs, red onion, dill pickles, mayo, dijon mustard, and fresh dill to a large bowl. Combine evenly. Add salt and pepper to taste.

Step 4: Serve on a sandwich, salad, or wrap. Enjoy!

Expert Tips

When peeling the eggs, run them under water. This helps get rid of any nagging egg shell pieces.

Keep some large egg chunks! This helps the egg salad from feeling too much like yellow mush – which is what it most definitely was when I was a kid.

Use dill pickles!!! Not sweet pickles.

Run the diced red onions under cold water for a few minutes before adding to the salad. This mellows that strong onion flavor and creates a more enjoyable salad ingredient!

Don’t skip the fresh dill! It livens up the salad so much.

Make sure to season to taste. Add salt, pepper, or anything else until delicious to you!

Add a bit of dill pickle juice to the salad itself for some extra oomph.

Grab an egg slicer to cut each hard boiled egg perfectly!

Frequently Asked Questions

How to serve this egg salad?

You can serve this egg salad in so many tasty ways! It’s perfect on a sandwich, wrap, or salad. It would also be great eaten by the spoonful or enjoyed with crackers.

For a low carb option you could even go with lettuce wraps.

This easy recipe is perfect for a picnic too! Along with chickpea couscous salad, strawberry cake, or cold artichoke dip.

What is the best bread for egg salad sandwiches?

A sturdy, toasted bread is best for egg salad sandwiches! Like a french baguette, sourdough, or even a bagel.

How to keep egg salad from getting soggy?

Unfortunately, egg salad does always get a bit soggy if you will. But I don’t think “soggy” is the best word to use!

Extra liquid does accumulate after the salad is stored, but it is quite simple to scoop out the good stuff. You could also drain the excess liquid quite easily!

How to best store this recipe?

Store this recipe in an airtight container in the refrigerator. It will last about 3-5 days!

Love our favorite egg salad recipe? Check out more easy lunch recipes…

Connect with me!

If you make this easy egg salad recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.