Dill Pickle Egg Salad
Made for pickle lovers, this Dill Pickle Egg Salad goes hard with chopped pickles and plenty of fresh, chopped dill. Great for sandwiches or wraps, this egg salad with dill pickles makes an easy cold lunch or meal prep for the week.
Servings: 3
Ingredients
- 6 eggs
- ½ cup chopped whole dill pickles
- ¼ cup minced red onion
- 2 tablespoons chopped fresh dill
- 1½ tablespoons dill pickle juice from the jar
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
Hard-Boil the Eggs
- Place eggs in a small pot and cover with water, about 1 inch above the eggs.
- Bring to a boil over high heat. Once boiling, set a timer for 1 minute. Turn off heat, cover pot, and set a timer for 10 minutes.
- Drain and run cold water over the eggs to cool. Peel while warm, using cold running water to help loosen the shells.
Make the Egg Salad
- Chop peeled, hard-boiled eggs and add to a large mixing bowl.
- Stir in chopped dill pickles, red onion, and fresh dill.
- Add mayonnaise, mustard, and pickle juice. Mix until combined.
- Season with salt, pepper, and smoked paprika. Stir and adjust to taste. Note: You might need a bit more seasoning, as pickles vary by brand.
- Serve immediately, or chill for at least 30 minutes to let the flavors meld.
Notes
- You can use store-bought eggs that are already hard-boiled to save time.
- Whole dill pickles vary by size, but usually two medium-to-large does the trick. You want at least ½ cup of chopped pickles to maximize the dill pickle flavor.
- Store in an air-tight container in the refrigerator for up to 5 days. You can make this in advance for meal prep and serve on sandwiches, wraps, or in lettuce cups for meals throughout the week.