Creamy Dill Pickle Egg Salad

A spoon with some salad on it above the bowl of salad.

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.

Course Dinner, Lunch, Salad, Sandwich

Cuisine American

Keyword dill pickle egg salad, egg salad recipe with dill pickles and pickle juice

Prep Time 10

Total Time 10

Servings

Calories 251kcal

Author Jessica - Together as Family

Equipment

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

Hard Boiled Eggs : I love making these in the instant pot (my recipe is linked above in the post). You can also make them in the air fryer or in a saucepan on the stove top. A simple google or Pinterest search will yield lots of ways to prepare hard boiled eggs. You can also make it really easy and purchase store-bought hard boiled eggs and just chop them up (I do this frequently!)

Nutrition Information : The amounts listed include using 1/3 cup of regular fat mayonnaise. I find that the salad is very creamy and delicious with the 1/3 cup of mayo, so that is what I used to calculate the nutrition with.

Additions? : Add some fresh or dried dill, fresh or dried parsley, chives, a bit of paprika, or some cayenne red pepper for spice.

Mustard : Any mustard can be used like yellow mustard, honey mustard for a sweeter note, classic yellow mustard, spicy mustard, brown mustard, etc.

Pickles : For a sweeter flavor use sweet pickles (like bread and butter pickles or sweet gherkin pickles) instead of dill pickles.

Onion : This can be omitted entirely if you don't like raw onion. Use a red onion for a mild onion taste or try using sliced green onions. You could also add just a pinch (like 1/8 teaspoon) of onion powder if you want the onion flavor without the chunks of onion.

Serving : Serve with bread as a sandwich along with green leaf lettuce and sliced tomato if wanted (bread can be toasted or untoasted), serve as a wrap with your favorite tortilla or wrap, serve it low-carb as lettuce wraps, or eat it with a spoon.

Tip : To bulk up the egg salad conducer adding more hard boiled eggs! I love lots of egg so I have used 8 hard boiled eggs in this recipe with great results. You may need to add a touch of additional mayo if adding more egg.

Nutrition