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Calling all pickle lovers! Dill Pickle Egg Salad is a must-make with hard-boiled eggs, baby dill pickles, and celery in a creamy dressing. This deliciously creamy egg salad with dill pickles is a great lunch idea or an easy no oven dinner.
Learn how to prepare dill pickle egg salad with all my tips and detailed step-by-step instructions with photos. And for the perfect hard-boiled eggs be sure and check out my preferred method to make them – Perfect Instant Pot Hard Boiled Eggs.
Dill Pickle Egg Salad Recipe – The Classic Egg Salad Recipe For The True Pickle Lover
Just when you thought traditional egg salad recipe couldn’t get better… this dill pickle version just might be my favorite egg salad recipe ever. Chopped eggs, dill pickles, celery and onion for a little crunch and smothered in a creamy dijon mustard seasoned mayo with pickle juice!
If you want even more recipes that use pickles then be sure and make my Dill Pickle Pasta Salad and Dill Pickle Chicken Salad.
Simple Ingredients Needed
- Hard Boiled Eggs : Use your preferred method for boiling eggs. I love using the Instant Pot for a fail-proof method but you can also boil eggs in a large pot of water, make them in the air fryer, or use one of these handy Egg Cookers. You can also make it really easy and purchase hard-boiled eggs from the grocery store.
- Chopped Dill Pickles : I use whole baby dill pickles that I chop up fairly small. I recommend chopping up the whole pickles rather than using pickle relish as a shortcut.
- Celery
- Onion : A white onion or sweet Vidalia is the best onion to use. I use a sweet Vidalia onion when making this easy recipe. If you don’t love raw onion the simply omit it.
- Mayonnaise : For the best tasting creamy dressing I recommend using full-fat mayonnaise and from Best Foods or Hellmen’s brand. They have the best flavor out there. Of course, use any mayo you prefer or what you have at home. Light mayonnaise can be used but they do have more water in them so the end result won’t be as creamy.
- Dijon Mustard : Feel free to substitute with any mustard you prefer. Yellow mustard, honey mustard, spicy mustard, or brown mustard.
- Dill Pickle Juice : Grab some of that dill pickle juice from the pickle jar!
- Salt & Black Pepper : I prefer using kosher salt or sea salt.
How To Make Creamy Homemade Egg Salad With Baby Dill Pickles and Pickle Juice (Printable Recipe Card Below)
- Chop up the hard-boiled eggs into small chunks and place them into a mixing bowl.
- Add the finely diced celery, diced dill pickles, and finely diced onion (if using).
- Add the mayonnaise, dijon mustard, dill pickle juice (from the jar of pickles), salt & pepper.
- Stir everything together until it’s well combined.
- Egg salad can be served right away OR for best results let it refrigerate, covered, for 1-3 hours before serving. It allows time for the egg salad to chill, thicken slightly, and for all the flavors to meld together.
Can I Use Dill Pickle Relish or Sweet Pickle Relish Instead of Chopped Dill Pickles?
Yes you can. Don’t worry if you are out of baby dill pickles because using dill pickle relish is an easy substitute in egg salad. You can use sweet pickle relish but keep in mind that it is quite sweet and will make the effort salad very sweet. So if you prefer your egg salad on the sweeter side then it’s a great substitute. If using relish, which has some liquid in it already, you may want to reduce the pickle juice in the creamy dressing – it just depends on personal preferences.
I recommend using whole dill pickles that you chop small. It will give this dill pickle egg salad the best flavor and crunch.
How Can I Make Egg Salad Healthier?
Yes you can! There are a couple different ways to make egg salad healthier.
- Use Greek Yogurt : By replacing the mayonnaise with plain Greek yogurt you can save a ton of fat and calories, as well as increasing the protein. Make sure to only use plain Greek yogurt or yogurt.
- Egg Whites : I don’t recommend only using the egg whites of all the hard-boiled eggs, but you can discard the yolks (of 1-2 of the eggs) and use only the egg whites. The yolk is the fattiest part of the egg so by not using it you can reduce the fat of this recipe.
- Light Mayonnaise : If you want that classic rich creamy taste of classic egg salad, but want to save some calories, try using light mayonnaise.
How To Store Leftover Creamy Egg Salad
Store leftovers inside an airtight container, in the fridge, for up to 3-4 days.
Serving Suggestions
There are so many different ways to serve this classic recipe for egg salad. Here are some ways that we love and some other ideas you can try!
- Egg Salad Sandwiches : My favorite way to eat this dill pickle egg salad is as a sandwich either with your favorite slice of bread or on a buttery croissant.
- Lettuce Wraps : Spoon some of the creamy egg salad onto lettuce wraps. Use iceberg lettuce for crunch, Bibb lettuce, or green leaf lettuce.
- As a Salad Over a Bed of Lettuce : Use shredded lettuce as the base, pile it high with egg salad with dill pickles, and then add toppings such as additional dill pickles or fresh dill.
- Low Carb Option : To keep the carb low be sure and serve the egg salad over a bed of lettuce, inside lettuce wraps, or eat it as is with a fork. You can also use your favorite low-carb crackers (such as nut or rice crackers, rice cakes, etc) to scoop up the egg salad with.
Creamy Dill Pickle Egg Salad
Ingredients
Dill Pickle Egg Salad
- 6 large hard-boiled eggs chopped
- 1/3 cup finely diced celery
- 1/3 cup chopped dill pickles
- 2 tablespoons finely diced onion (white onion, red onion, sweet onion, or green onions)
Creamy Pickle Juice Dressing
- 1/3 – 1/2 cup mayonnaise (use 1/2 cup for extra creamy)
- 1 tablespoon dill pickle juice (from the pickle jar)
- 2 teaspoons dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add all the egg salad ingredients into a medium sized mixing bowl.6 large hard-boiled eggs, 1/3 cup finely diced celery, 1/3 cup chopped dill pickles, 2 tablespoons finely diced onion
- To the same bowl, add the creamy dressing ingredients and stir everything together until it's combined well.1/3 – 1/2 cup mayonnaise, 1 tablespoon dill pickle juice, 2 teaspoons dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- The egg salad can be eaten right away OR for best results cover the bowl with a lid or plastic wrap, and allow it to refrigerate for at least 1-3 hours before serving.
- Serve as an egg salad sandwich with your favorite bread (light bread, gluten-free bread, regular bread) or serve it low-carb as lettuce wraps.
Notes
Nutrition
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