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
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
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.