Egg Salad with Pickles

This Egg Salad with Pickles is a delicious twist on the classic recipe. Upgrade your egg salad with this easy recipe featuring tangy dill pickles and fresh dill.

Why You’ll Love This Recipe

Egg salad is a classic dish that’s perfect for lunch, picnics, and everything in between. But have you ever tried adding pickles to your egg salad? If not, you’re missing out on a tangy twist that takes this classic to a whole new level.

This egg salad recipe is easy to make with just a few simple ingredients and easy to follow instructions. Make it any time of the year, especially with leftover eggs from Easter (as long as you’ve kept them refrigerated).

If you’re looking for more lunch or brunch recipes, try this Kale and Mushroom Frittata or this Smoked Salmon Bagel Platter.

How to Make Perfect Hard Boiled Eggs

To make the perfect hard boiled eggs, place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat. Once it reaches a boil, place a lid on the pot and remove from the heat for 18-20 minutes. The hot water and steam will continue to cook the eggs. Using a slotted spoon, place them in a bowl of ice water for 5 minutes to cool the eggs before peeling them.

Read more about the different hard boiled egg cooking methods.

Ingredients

• Hard Boiled Eggs: 4 hard boiled eggs and 2 hard boiled egg whites, peeled and chopped. I like to leave it chunky with larger bits, however you can chop them as finely as you like.
• Dill Pickles: Diced dill pickles, or whatever pickles you like best! Sweet or bread and butter pickles would work in this salad.
• Mayonnaise: Light mayo or whatever type of mayo you prefer.
• Fresh Dill: Finely chopped fresh dill for added flavor. Though you can substitute for 1/8 teaspoon of dried dill, it won’t have that fresh flavor so it’s not recommended.
• Dijon Mustard: A little dijon mustard gives this egg salad some extra tang and depth of flavor. You can omit it or substitute for yellow mustard.
• Sea Salt and Pepper: To taste.

How to Make Dill Pickle Egg Salad

If you’re wondering how to make egg salad, it takes just a few simple steps!

1. In a medium bowl, stir together the chopped eggs, diced pickles, mayo, dill, and dijon mustard until combined.
2. Add sea salt and pepper to taste.
3. Chill the egg salad in the refrigerator for at least 30 minutes before serving on toast, in a sandwich or wrap, or over a bed of greens.

Expert Storage Tip: Make it ahead of time and refrigerate it in an airtight container for up to 3 days.

Variations

• Add some crunch. Stir in some chopped celery or red onion for extra crunch.
• Make it more tangy. Add a splash of pickle juice for even more tangy pickle flavor.
• Brighten up the flavor. A squeeze of fresh lemon juice will brighten it up.
• Give it a kick. Add a pinch of cayenne pepper, hot sauce, or pickled jalapeños to make it spicy.
• Add bacon bits. For a smoky flavor and more protein, top with cooked bacon bits.
• Use a different herb. If you aren’t a big fan of dill, try fresh parsley or chives instead. Sliced green onion is also a great addition!
• Make it healthier. Use 0% fat plain greek yogurt to make it without mayo.

Serving Suggestions

This Egg Salad with Pickles is perfect for a quick and satisfying lunch, or as a side dish for picnics and BBQs. Serve it on bread, toast, crackers, or pita chips. I love it on a couple slices of whole wheat, rye, or sourdough bread.

The most popular way to serve it is as Egg Salad Sandwiches or wraps. For a low carb option, serve it in a lettuce wrap or over a bed of your favorite greens (like arugula or mixed greens).

Frequently Asked Questions (FAQ’s)

More Easy Lunch Recipes

If you’re looking for more easy lunches, try one of these favorites!

• Bagel BLT Sandwich
• Crunchy Chickpea Mediterranean Salad
• Rainbow Orzo Salad
• Pesto Turkey Sandwich

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.