Can I make it without mayo?

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.

Can I use dried herbs?

I highly recommend using fresh herbs for more flavor but you can use dried herbs if necessary. For every 1 tbsp of fresh herbs, use 1 tsp dried herbs.

Can I use relish instead of pickles?

Yes, they will just give the egg salad less texture and relish is more watery so I recommend only adding 1/4 cup and then adding more if needed at the end.

Dill Pickle Egg Salad

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5 from 1 review

Dill Pickle Egg Salad

Recipe by Veronika Sykorova

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.

Total Time23 minutes
Yield4-6 1x
DietVegetarian

Ingredients

Units Scale

8 large eggs
1/4 cup finely chopped celery (1-2 stalks)
1/4 cup finely chopped shallot (1/2-1 shallot)
1/2 cup finely chopped dill pickles (2-3 pickles)
1 tbsp microplane grated pickle (optional, for added flavor)
1 tbsp pickle juice
2 heaping tbsp finely chopped dill
2 heaping tbsp finely chopped chives
1/4 cup mayonnaise (I use avocado oil mayo)
1/4 cup Greek yogurt
1 tbsp + 1tsp dijon mustard
1/2-1 tsp hot sauce (optional, to taste)
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper

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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.

Prep Time: 15 mins
Cook Time: 8 mins
Category: Salad
Method: Stovetop
Cuisine: American

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Find it online: https://thehealthfulideas.com/dill-pickle-egg-salad/