Your Favorite Dill Pickle Egg Salad Recipe
This classic dill pickle egg salad offers a delightful balance of creamy and tangy flavors. Tender hard-boiled eggs are finely chopped and combined with a rich, savory mayonnaise dressing, brightened by the zesty crunch of diced dill pickles and the fresh aroma of chopped dill. It’s a simple yet satisfying preparation, perfect for a light lunch or a versatile sandwich filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (for eggs)
- Total Time: 27 minutes
- Yield: 4 1x
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon pickle juice (optional)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, chopped dill pickles, fresh dill, Dijon mustard, and optional pickle juice.
- Gently mix all ingredients until well combined and creamy. Be careful not to overmix, which can make the eggs mushy.
- Season with salt and black pepper to taste. Adjust any ingredients as desired.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a sandwich filling, on crackers, or as a side dish.
Notes
For perfectly hard-boiled eggs, place eggs in a saucepan, cover with cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath to stop cooking.
Ensure your dill pickles are well-drained and finely chopped to prevent excess moisture in the salad.
This egg salad is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.
For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
Nutrition
- Calories: 250
- Fat: 22g
- Carbohydrates: 3g
- Protein: 10g