Dill Pickle Egg Salad Recipe

No ratings yet

This creamy dill pickle egg salad is packed with chopped pickles, tangy pickle juice, and mustard for a zesty, crunchy twist on a classic favorite.

Prep Time 5

Cook Time 20

Chill Time 1

Total Time 1 25

Servings servings

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.

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.