This dill pickle egg salad, complete with crunchy pickles, briny pickle juice, and zesty mustard, is a dill-icious twist on a classic egg salad, perfect for the dill pickle lovers in your life!
I love a good classic egg salad, but I’ve also been known to make a mean deviled egg potato salad, and although not just an egg salad, it just goes to show that there’s always room for creativity.
Let me tell you, this egg salad with dill pickles is amazing!
There’s nothing like a creamy, tangy egg salad with the flavor of zesty dill and crunchy pickle to add a little pizzazz. The dill pickle juice, fresh dill, and yellow mustard give the salad so much zest and tang, which cuts through the creamy mayo so nicely.
It makes a great BBQ side dish or a light lunch on its own or sandwiched between a freshly baked Greek yogurt bagel with a side of slow cooker dill pickle soup!
You can have it in a wrap, a croissant, or over some greens. Sometimes I like to scoop it up with crackers and even celery sticks.
If you love egg salad but don’t enjoy the idea of eating it out of a tub, this homemade, high-protein, low-carb dill pickle egg salad has got you covered.
Zesty Dill Pickle Egg Salad
Why you’ll love this recipe
- It packs a flavor punch! Crunchy dill adds great texture.
- Just 5 minutes of prep time.
- A high protein snack or lunch.
- It needs time to chill, so it’s a great make-ahead egg salad recipe.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Hard boiled eggs: Hard boil your eggs with whatever method you choose. Boil them, make air fryer hard boiled eggs, the perfect hard boiled eggs in the oven, hard boiled eggs in the Instant Pot, or hard boiled eggs in the crockpot.
- Dill pickles and the juice: Chop the pickles up small and reserve some of the juice for the dressing.
- Scallions: Chopped small, these add a fresh element to the dill pickle salad.
- Mayonnaise and yellow mustard: The creamy base of the dressing. Yellow mustard gives it that signature tang.
- Seasoning: Paprika, black pepper, salt.
- Worcestershire sauce: For depth of flavor.
- Fresh dill: Brings out the extra dill flavor that pairs so nicely with the eggs and mayonnaise.
How to make Egg Salad with Dill Pickles
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Slice your eggs with an egg slicer or roughly chop them with a knife. Add them to a large mixing bowl with the chopped dill pickles and scallions.
- Step Two: In a separate bowl, whisk together the mayo, mustard, Worcestershire sauce, dill pickle juice, fresh dill, and seasoning.
- Step Three: Pour the dressing into the bowl with the chopped eggs and gently toss to combine.
- Step Four: Cover the bowl with plastic wrap and place it in the fridge to chill for at least an hour before serving. Enjoy it on a croissant, in a lettuce wrap, or by the spoonful!
- Chop your eggs to the level of chunkiness you prefer for your egg salad.
- I find the dressing to egg ratio is perfect, but if you like yours extra creamy, you can increase the amount of mayo and mustard.
- Air fryer hard boiled eggs are probably the easiest, and my favorite way, but use whichever method you prefer.
- Omit the scallions if you aren’t a fan.
- Low-fat mayonnaise can be used.
- Dill pickles are what I use, but gherkins could be a great alternative.
Storage & Leftovers
How to store leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days.
Need more salad recipes? Try these:
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Dill Pickle Egg Salad Recipe
Ingredients
- 12 large hard boiled eggs
- 1 cup dill pickles chopped small
- ¼ cup scallions chopped small
- ½ cup mayonnaise
- 1 Tablespoon yellow mustard
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ Tablespoon Worcestershire sauce
- 1 Tablespoon dill pickle juice
- 1 Tablespoon fresh dill chopped
Instructions
- Hard boil your eggs using whichever method you like best then peel them.
- Use an egg slicer, or roughly chop the eggs and add them to a large mixing bowl.12 large hard boiled eggs
- Add the chopped dill pickles and scallions.1 cup dill pickles, ¼ cup scallions
- In a medium mixing bowl, whisk together the mayonnaise, mustard, paprika, black pepper, salt, Worcestershire sauce, dill pickle juice and fresh dill.½ cup mayonnaise, 1 Tablespoon yellow mustard, ½ teaspoon paprika, ¼ teaspoon ground black pepper, ¼ teaspoon salt, ½ Tablespoon Worcestershire sauce, 1 Tablespoon dill pickle juice, 1 Tablespoon fresh dill
- Add the dressing into the egg mixture and gently toss to combine.
- Cover the bowl and move to the refrigerator to chill for at least an hour before serving.
- Serve on toast, on a croissant, on a lettuce wrap, or eat as-is.
Notes
- I prefer to hard “boil: my eggs in the air fryer, but stovetop, slow cooker, instant pot, or even oven baked works well, too.
- If you don’t like scallions, skip them.
- Switch up the flavor of pickles to whatever you like. I like dill, but sweet gherkins are a fun twist.
- Serve on toast, croissants, as a lettuce wrap, or with crackers for dipping.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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