Easy, creamy, and ready in no time, this Egg Salad with Pickles is the perfect addition to lunchtime. Juicy pickles and fresh dill infuse the salad with delicious flavor. Enjoy as a sandwich or salad.
This quick and easy egg salad has a unique twist on the traditional recipe. The flavor is infused with dill and pickles which pairs deliciously with the hard-boiled eggs. The acidity from the pickle brine takes traditional egg salad to a whole new flavor level.
The finished salad is creamy thanks to mayonnaise, mustard, and pickle juice. While the diced celery and pickles add much-needed crunch and texture.
- Hard-Boiled Eggs (peeled and cooled)
- Mustard - Dijon or yellow
- Pickle Juice
- Pickles (diced)
- Celery (diced)
- Fresh Dill (chopped)
- Green Onion (thinly sliced)
- Salt and Black Pepper - to taste
See the recipe card for quantities.
How to Boil Eggs
- Add eggs to a saucepan or pot. Pour cold water over the eggs until they are covered with an inch or two of water.
- Uncovered, bring the water to a rolling boil.
- Once boiling, turn off the heat and cover.
- Let sit for 10-15 minutes.
- Strain and run the eggs under cold water.
- Transfer the eggs to a bowl with ice water and let sit for 10 minutes (this will make it easier to peel them).
How to Make Egg Salad
1 - Cut eggs in half. Remove the yolks and chop the whites.
2 - Place the egg yolks, mayonnaise, mustard, and pickle juice in a bowl. Mix until smooth and combined.
3 - Mix in celery, pickles, green onion, and dill.
4 - Stir in the egg whites until coated and everything is incorporated. Season with salt and pepper, to taste.
Serve on bread or over greens.
- Mayonnaise - Greek yogurt or sour cream
- Pickles - dill or sweet relish
- Pickle Juice - vinegar or lemon juice
- Fresh Dill - fresh parsley, cilantro, or tarragon
- Green Onion - chives, minced white onion, or minced red onion
- Keto - Regular mayo is keto-friendly, but some recipes add small amounts of sugar. Be sure to check the ingredient label. You can also use plain Greek yogurt. Similarly, be sure to check the ingredient list for the pickles to make sure there are no added sugars.
- Spicy - Add hot sauce or cayenne pepper for a subtle heat.
How to Serve
- Sandwich: Scoop this simple salad between two slices of bread.
- Wrap: Serve in a tortilla or lettuce wrap.
- Salad: Scoop salad over a bed of lightly dressed greens.
- Crackers or Fresh Vegetables: Serve this salad as a dip or spread.
- By the Spoonful: No need for bread or crackers, just dig right in!
What is the best bread for egg salad sandwiches? Choose a bread that has a sturdy body to support the moist salad. I love a nice hearty-flavored bread like rye or whole wheat. For best results, and to prevent soggy sandwiches, toast the bread before assembling the sandwiches.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- MITSUMOTO SAKARI 8 inch Japanese Gyuto Chef Knife
- Rubber Spatula
- Cutting Board
Transfer the completed salad to an airtight container. Store in the refrigerator for up to five days. If properly stored in a sealed container, its lengthy shelf-life makes this recipe a great one for meal prep.
Egg salad does not freeze well, so I advise against it.
- Buy the eggs already hard-boiled. Save time and frustration (peeling those eggs is no fun) by buying eggs already hard-boiled.
- Taste before seasoning with salt and pepper. Mayonnaise, mustard, and pickles add salty flavor to this salad. Taste the salad before seasoning it with additional salt and pepper.
Frequently Asked Questions
Add a little bit more of all the other ingredients to balance the additional mayonnaise. You can also add an extra dash of pickle juice or vinegar for balance.
Some of my favorite ingredient additions include minced onion, chives, red wine vinegar, lemon juice, hot sauce, and crumbled bacon.
Egg salad sandwiches can be made the night before. To prevent soggy sandwiches, toast the bread before assembling the sandwiches. Store assembled sandwiches in the refrigerator.
Ideally, no. When thawed, hard-boiled eggs become rubbery and tough.
Egg Salad with Pickles
- 8 hard boiled eggs peeled and cooled
- ⅓ cup mayonnaise
- 2 teaspoon mustard Dijon or yellow
- 1 tablespoon pickle juice
- 1 green onion thinly sliced
- 1 rib celery diced small
- 1 tablespoon fresh dill chopped
- ⅓ cup dill pickles diced
- salt and pepper to taste
- Cut eggs in half. Remove the yolks and chop the whites.
- Place the egg yolks, mayonnaise, mustard, and pickle juice in a bowl. Mix until smooth and combined.
- Mix in celery, pickles, green onion, and dill.
- Stir in the egg whites until coated and everything is incorporated. Season with salt and pepper, to taste.
- Serve on bread or over greens.