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Egg Salad with Pickles.

Egg Salad with Pickles

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  • Author: Nicole | Fresh Apron
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 servings 1x
  • Category: Salads
  • Method: Mix
  • Cuisine: American


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


  • 4 large hard boiled eggs, peeled and chopped
  • 2 large hard boiled egg whites, peeled and chopped
  • 1/3 cup diced dill pickles
  • 2 tablespoons light mayonnaise
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon dijon mustard
  • sea salt and pepper, to taste


  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.


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

To store, refrigerate in an airtight container for up to 3 days.

Nutritional values (per serving) are approximates only.


  • Serving Size: 1 serving
  • Calories: 154
  • Sugar: 1.1 g
  • Sodium: 490.9 mg
  • Fat: 11.2 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 1.3 g
  • Fiber: 0.2 g
  • Protein: 10.9 g
  • Cholesterol: 252 mg