Dill Pickle Egg Salad – Easy 4 Ingredient Recipe
If you love pickles, this dill pickle egg salad might just become your new favorite. It’s creamy, tangy and comes together with just 4 simple ingredients. It’s perfect for a quick lunch, savory breakfast, snack or even an appetizer.
Why you’ll love this egg salad
- Easy – It’s made with only 4 ingredients!
- Real food-friendly – Nothing fake, nothing fancy.
- Ready in minutes – Especially if you have hard-boiled eggs on hand.
- Meal prep-approved – With many ways to use it this, egg salad will keep well for a couple of days.
Here’s what you will need
Ingredient List
- Hard-boiled eggs, peeled and chopped.
- Chopped dill pickles (plus a splash of pickle juice if you like it tangy)
- Mayonnnaise or Greek yogurt
- Fresh dill
- Optional add-ins: Salt, pepper, hot sauce
How to make dill pickle egg salad
STEP 1: Chop the eggs into bite-sized pieces and place them into a mixing bowl.
STEP 2: Add the chopped pickles, mayonnaise and fresh dill and stir.
Pro tips for the best dill picke salad
- Use cold eggs – Let your hard-boiled eggs chill before mixing. The salad holds up better and tastes more refreshing when chilled.
- Pickle juice – Add a splash of pickle juice for a little more flavor.
- Use a fork or potato masher if you prefer a fine texture.
- Chop the pickles small for tang in every bite.
- Meal-prep tip – Make a batch of hard-boiled eggs at the beginning of the week and you are halfway there.
- Optional add-ins: Salt, pepper, hot sauce.
Egg salad serving ideas
This egg salad is super flexible, so you can keep it classic or get a little creative. Here are a few of my favorite ways to serve it:
- Spoon it on toast, sourdough or a crusty roll.
- Pile it into lettuce wraps.
- Scoop it with crackers or veggies.
- Use it as filling for sandwiches.
- Add it to a fresh garden salad for extra protein.
How to store leftover egg salad
Any leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a quick stir before serving—it might separate a little as it chills, but the flavor only gets better.
Swaps to Make it Yours
- Swap the mayonnaise for mashed avocado for a creamy, dairy-free twist.
- Stir in some chopped celery and onion for extra crunch.
- Add smoked paprika or a few dashes of hot sauce for a flavor boost.
- Stir in a dash or two of hot sauce to spice it up.
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FAQs
Yes, in fact, it tastes even better after a few hours in the fridge once the flavors blend together.
Classic dill pickles are the go-to here, but feel free to use garlic dills or spicy dills if that’s your thing. Just avoid sweet pickles unless you want a very different flavor.
Yes, just keep it chilled—use an insulated lunch bag with an ice pack if you’re on the go.
Yep, they work great and make this recipe even faster. Just double-check they’re peeled and ready to go.
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Dill Pickle Egg Salad Recipe
Equipment
- Mixing Bowl hard boiled
Ingredients
- 6 eggs hard boiled
- 1/2 cup mayonnaise or Greek yogurt or a combination of both
- 1/2 cup chopped dill pickles
- handful fo fresh dill
- 1 teaspoon pickle juice optional
Instructions
- Peel the eggs and chop them into bite-sized pieces; place into a mixing bow.
- Add the chopped pickles, mayonnaise and fresh dill; stir gently. Refrigerate until time to serve.
