If you love dill pickles as much as I do, you know the best egg salad pushes the limits with extra pickles and plenty of fresh dill. That’s why this Dill Pickle Egg Salad is sure to by your new favorite variation of the classic.

This egg salad with dill pickles is creamy, tangy, and packed with everything you want for an easy cold lunch or quick protein-packed snack.

Eggs are one of my favorite sources of protein, so I’ve developed dozens of egg-based recipes over the years. From deviled eggs to easy broccoli and cheddar quiche, eggs are such a simple, cost-effective way to add heft to your meals. Pairing them with chopped up dill pickles gives extra crunch to this upgraded egg salad. It’s brighter, crunchier, and so dang delicious!

Whether you serve it on toasted bread, spoon it into lettuce cups, or enjoy it straight from the bowl, this Dill Pickle Egg Salad is worth getting to know.

Dill Pickle Egg Salad Ingredients

What makes egg salad so good is that it starts with a humble list of ingredients. You don’t need much to create a flavor explosion in a bowl.

• Hard-boiled eggs: The protein-packed base, you’ll need half a dozen eggs.
• Dill pickles: Chop up two whole pickles to equal at least ½ cup for the ultimate dill pickle egg salad. You can swap in dill relish, as needed, plus a little pickle juice for the dressing.
• Fresh dill: A necessary ingredient to drive home that dill pickle flavor. Don’t skip out on this addition.
• Mayonnaise: The essential creamy element to bind it all together.
• Dijon mustard: Adds the sharpness that helps round out the recipe and bring that familiar taste. You can use yellow mustard, if you don’t have Dijon on hand.
• Red onion: Finely diced to add a little bit of extra crunch and texture. Shallots work well, too.
• Salt, pepper, and smoked paprika: Give it plenty of seasoning, careful to watch the salt content of the pickles. The added touch of smoked paprika brings that deviled egg quality to tie it all together.

Make Perfect Hard-Boiled Eggs

This is the way I’ve been making perfectly cooked hard-boiled eggs for years. Start with a small pot or saucepan. Place the eggs in the bottom and cover with cold tap water, about 1 inch above the top of the eggs.

Place the pot on the stovetop over high heat, and bring to a boil. Once boiling, set a timer for 1 minute. Then turn off the heat, cover with a lid, and set a timer for 10 minutes.

When the timer goes off, carefully pour off the hot water and transfer eggs to a colander in the sink. Run cold water over the eggs to cool. With cold water running, crack and peel the eggs. The water will help release the shells for easy peeling.

Alternatively, you can submerge the drained eggs in an ice bath for 5 minutes to cool before peeling.

How to Make Egg Salad with Dill Pickles

The simplicity of this recipe is all about chopping fresh hard-boiled eggs and gently folding the ingredients together.

Add chopped eggs to a large bowl. Fold in chopped dill pickles, red onion, and fresh dill. Stir in mayonnaise, mustard, pickle juice. Season with salt, pepper, and smoked paprika. Taste, adjust, and serve! It’s that easy.

Easy Swaps & Serving Suggestions

This egg salad is easy to customize based on what you have on hand. There’s no reason to overthink it.

• Add crunch: Stir in a few tablespoons of finely chopped celery for extra texture.
• Use relish: Swap chopped pickles for dill pickle relish to save time.
• Change the herbs: Add fresh chopped chives for more depth.
• Lighten it up: Use Greek yogurt in place of some or all of the mayo for even more protein.

Once you’ve nailed this Dill Pickle Egg Salad, you can serve it so many ways. Here are a few of my favorites:

• Open-faced sandwich: Toast a piece of bread, add on some lettuce or microgreens, and top with a few scoops of egg salad. Don’t forget the side of extra pickles.

• Wrapped to go: Spoon egg salad into a tortilla with chopped lettuce, tomatoes, and even some shredded cheddar cheese for a hearty lunch on the go.
• In lettuce cups: Add a few leaves of butter lettuce to a plate. Fill each with some egg salad. Top with more fresh dill or microgreens, and enjoy.

One Last Bite: Dill Pickle Egg Salad

This take on egg salad is one of my favorite things to meal prep on the weekend to serve throughout the week. A few spoonfuls after the gym, or served as a grab-and-go lunch, there’s never a bad time to enjoy Dill Pickle Egg Salad.

Give the recipe a try, and don’t forget to comment how you’re serving it. Your ideas help others (and me) keep the pickle goodness going.