This Dill Pickle Egg Salad is easy to make and packed with dill pickle flavor. It's extra creamy and delicious on bread, bagels, or in lettuce wraps for a lighter option. This egg salad is perfect for anyone who loves dill pickles. You can serve it for lunch, a snack, or a savory breakfast.
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Why You'll Love This Dill Pickle Egg Salad
The best egg salad - This egg salad is extra creamy, with lots of flavor, and it’s really simple and easy to make! You’ll never want to make any other egg salad after you try this one!
The perfect amount of pickles - If you like dill pickles just like I do, you’ll love this egg salad! It has the perfect amount of pickle flavor and crunch - not too little, not too much, just the right amount! The secret is adding finely grated pickles as well so that you can taste your favorite dill pickle in every single bite!
Great for sandwiches - This egg salad is delicious on toasted bread or baguette on its own or with sliced cucumber, radishes, lettuce, or even more pickles. You can also serve it on romaine or butter lettuce for a healthy gluten-free version. The salad makes a great lunch or a light dinner.
Ingredients
- Eggs - The recipe calls for large eggs. Hardboiled eggs are perfect for egg salad because they keep their shape when you chop them into small pieces. Don't use soft boiled eggs because they would fall apart too much and keep for as long as hardboiled in the fridge.
- Dill pickles - Finely chopped dill pickles shine in this egg salad. Use pickles you really like. I highly recommend also grating one pickle into the salad to really infuse every bite with the dill pickle flavor. You'll also need pickle juice to balance out all the other flavors and fats from mayonnaise and yogurt.
- Fresh dill - Finely diced fresh dill is delicious in combination with pickles in this egg salad. You can also use dried dill in a pinch but I highly recommend using fresh herbs here.
- Shallots - Finely chopped shallots add flavor without overpowering the rest of the ingredients. You can also use red onion if you don't have shallots.
- Celery - Ccelery has a savory, salty flavor that's perfect for this egg salad. Make sure to finely dice it so there are no large pieces.
- Mayonnaise and Greek yogurt - You can use either one or both for more complex flavor. I like using avocado oil mayonnaise with full-fat Greek yogurt. The combo makes it extra creamy and really delicious.
- Dijon mustard - Dijon is a little spicy and even just a small amount adds great flavor to the salad. You may not taste it immediately but it adds that little something.
- Hot sauce - This is optional but I like adding hot sauce or chili garlic sauce for some added flavor and heat.
Variations and Substitutions
- Chickpeas - If you don't have enough eggs or don't want to use eggs at all, you can replace some or all of them with chickpeas. I also have a separate recipe for Chickpea Egg Salad Sandwich you can check out.
- Onion - If you don't have shallots, you can use red onion. Yellow onion or spring onion can also be used in a pinch. You can soak your onion in cold water for 5-10 minutes to remove some of its bite if desired.
- Mustard - You can use yellow mustard if you don't have Dijon mustard.
- Mayo and yogurt - You can use vegan mayonnaise and vegan yogurt if you want to keep the salad dairy-free.
Step-by-Step Instructions
- Cook eggs on the stove for 8-9 minutes.
- Drain the water and cover them with cold water to cool them quickly. Replace the water when it gets warm.
- Cool the eggs completely before making the salad, this helps them keep their shape.
- Use an egg slicer to slice your hardboiled eggs into thin strips. You can also chop them by hand but the slicer yields even pieces.
- Add the chopped eggs to a large bowl with the rest of the ingredients.
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- Fold everything together gently to mix everything well but be careful not to mush the eggs too much.
- Add more sea salt, pepper, dijon, or pickles to taste if desired.
- You can serve the salad right away but it tastes the best when you let it rest in the fridge for at least 15-30 minutes.
Serving Suggestions
- Sandwich - You can serve this egg salad as an open-face sandwich with toasted sourdough bread, baguette, or a bagel. Or you can serve it as a sandwich with any type of bread. Add some lettuce for added freshness. You can also serve the salad in small bowls with toasted bread on the side.
- Lettuce - You can add the egg salad to lettuce boats or bowls for a healthy lunch if you don't want to eat it with bread just like I did with these Salmon Lettuce Wraps. Pick lettuce with leaves that hold their shape like romaine lettuce or butter lettuce.
Storing
Store the egg salad in an airtight jar in the fridge for up to 3-4 days but it tastes the best the first 2 days. I recommend storing it separately from any bread or lettuce and making your sandwiches or lettuce boats right before serving.
Don't freeze the egg salad, the texture of the eggs and the mayonnaise won't be the same once defrosted.
FAQs
I use both mayonnaise and Greek yogurt but you can easily substitute the mayo with more Greek yogurt. Alternatively, you can also use dairy-free yogurt.
I highly recommend using fresh herbs for more flavor but you can use dried herbs if necessary. For every 1 tablespoon of fresh herbs, use 1 teaspoon dried herbs.
Yes, they will just give the egg salad less texture and relish is more watery so I recommend only adding ¼ cup and then adding more if needed at the end.
Similar Recipes
If you're looking for other lunch ideas similar to this dill pickle salad, check out the four recipes below! They can all be served as sandwiches or in lettuce boats or wraps just like this egg salad. They're all easy, simple, and really delicious. See Lunch Recipes for all the latest ones.
- Chickpea Egg Salad Sandwich (similar to this egg salad but with added chickpeas)
- Shrimp Salad Sandwich (creamy shrimp salad on a toasted bagel)
- Canned Salmon Salad Sandwich (perfect for a quick lunch)
- Tuna Cucumber Sandwich (simple, easy, and budget-friendly lunch)
📖 Recipe
Dill Pickle Egg Salad
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 minutes
- Yield: 4-6 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Dill Pickle Egg Salad is easy to make and packed with dill pickle flavor. It's extra creamy and delicious on bread, bagels, or in lettuce wraps for a lighter option.
Ingredients
- 8 large eggs
- ¼ cup finely chopped celery (1-2 stalks)
- ¼ cup finely chopped shallot (½-1 shallot)
- ½ cup finely chopped dill pickles (2-3 pickles)
- 1 tbsp microplane grated pickle (optional, for added flavor)
- 1 tbsp pickle juice
- 2 heaping tablespoon finely chopped dill
- 2 heaping tablespoon finely chopped chives
- ¼ cup mayonnaise (I use avocado oil mayo)
- ¼ cup Greek yogurt
- 1 tbsp + 1tsp dijon mustard
- ½-1 teaspoon hot sauce (optional, to taste)
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
Instructions
- Cook eggs on the stove for 8-9 minutes. Drain the water and cover them with cold water to cool them quickly. Replace the water when it gets warm. Cool the eggs completely before making the salad, this helps them keep their shape.
- Use an egg slicer to slice your hardboiled eggs into thin strips. You can also chop them by hand but the slicer yields even pieces.
- Add the chopped eggs to a large bowl with the rest of the ingredients.
- Fold together gently to mix everything well but be careful not to mush the eggs too much.
- Add more sea salt, pepper, dijon, or pickles if needed.
- Serve right away or ideally chill in the fridge for 30 minutes.
Notes
Storing: Leftovers can be stored in an airtight container in the fridge for 2-3 days. I don’t recommend freezing the salad.
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Veronika Sykorova says
I love serving this egg salad on bagels or lettuce boats! It's a little lighter because of the addition of Greek yogurt and so good! Let me know how you liked it here in the comments! :)