Egg Salad with Dill Pickles is a creamy and flavorful sandwich spread that combines the classic ingredients of egg salad with the tangy crunch of dill pickles and the freshness of green onions.
The key to this easy egg salad is cooking the eggs for 12 minutes. This makes for perfect hard-boiled eggs. The eggs are quickly cooled in an ice-water bath. This dip in freezing water makes the eggs easier to peel, which is always a slam dunk!
I love this easy recipe when I'm feeling lazy and don't want to make a big fuss about dinner; it's then that a simple sandwich is in order. Not only is it a good source of protein, but it's also quite filling. My favorite way to enjoy this perfect sandwich is to pair it with a soup like my Pastina Egg Drop Soup or my creamy Broccoli Sweet Potato Soup.
You can use this dill pickle egg salad in different ways: to make classic party sandwiches (which are iconic egg salad sandwiches using white bread, cut into triangles), as a cracker spread, as a high-protein topping on a salad, wrapped in a tortilla, or lettuce wraps (low carb option). The great thing is that this simple recipe is quite versatile, from lunch to an easy dinner. This version of egg salad is a nice variation on the classic recipe.
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Ingredients
Here is a summary of the simple ingredients you'll need to make dill pickle egg salad:
Ingredient Notes
- I enjoy Hellmann's regular mayonnaise which I have used for this recipe. It provides the best flavor and makes for a creamy egg salad. Though some recipes use Greek yogurt, the taste of yogurt does not mesh well with eggs (in my opinion), and I don't recommend it.
See the recipe card below for all the ingredients and measurements.
Substitutions
- Reduced-fat mayonnaise will work in place of the full-fat mayonnaise.
- Finely cut chives or red onion (about 2 tablespoons) will replace the green onion.
Variations
- Use yellow mustard instead of Dijon, or try whole-grain mustard as another great option.
- Add 1 teaspoon finely minced fresh dill to the chopped eggs for even more dill flavor.
- Fresh parsley will add a subtle hint of flavor and give your dill pickle egg salad a nice color.
- Add a bit of sweetness to the egg salad with 1 tablespoon of sweet pickle relish for a flavorful spin.
- Add 2 tablespoons of finely diced celery to the mix if you like a little crunch.
How to Make Egg Salad with Dill Pickles:
Step-by-step-Instructions
With a few simple steps and a quick dip in an ice bath, you'll see why this is the best egg salad recipe for the true pickle lover.
Step 1: Cook eggs. Fill a large saucepan with water, cover it, and bring it to a boil. Add the eggs to the boiling water with a slotted spoon or spider. The water temperature will drop; wait for the water to return to the boil, then reduce the heat to a simmer and cook the eggs uncovered for 12 minutes.
Step 2: Create an ice bath. While the eggs cook, prepare an ice bath to cool them. Fill a large bowl with ice cubes, add cold water, and set aside.
Step 3: Combine seasoning. While the eggs cook, add the mayonnaise, pickles, green onion, Dijon mustard, and salt to a medium bowl. Stir to combine and set aside.
Step 4: Add eggs to ice bath. Once the eggs have cooked, gently remove them from the simmering water with a slotted spoon or spider and carefully add them to the bowl of ice water. Let the eggs cool for 15 minutes in the cold water.
Step 5: Peel the eggs. Crack the shell of each egg and remove the shell starting from the large end of the egg, as it will be easier to peel. Tip: Try peeling the eggs under a gentle stream of cool water for an easier time removing the shell.
Step 6: Mash the eggs. With an egg slicer or fork, mash the eggs into the seasoning and stir to combine.
Step 7: Serve. I like to serve this homemade egg salad as an open-faced sandwich on a slice of toasted bread with a side of potato chips and a wedge of dill pickle.
Secret for Success
- My preferred method to easily peel eggs is to make an ice bath and let them cool in the ice water for 15 minutes. Then, peel under a gentle stream of cool water for an even easier time removing the shell.
Storage
Store in an airtight container for up to two days. Do not freeze.
Recipe FAQs
You can refrigerate it for up to 4 days, but the flavor is optimal if eaten within 2 days. After this point, I find the mixture becomes watery and, in my opinion, not as good.
No, do not freeze egg salad because there is a change in texture once thawed. Freezing causes excess liquid to be expelled from the eggs, making the egg salad watery and flavorless.
📝 Recipe Card
The Best Egg Salad with Dill Pickles (EASY RECIPE)
Equipment
- saucepan
- slotted spoon
- large bowl
- medium bowl
- spatula
- chef's knife
- measuring cups and spoons
- egg slicer or fork
Ingredients
- 10 large eggs
- ⅓ cup mayonnaise, I love Hellmann's Mayonnaise
- ¼ cup dill pickle, finely diced
- 1 green onion, finely sliced
- 1 tablespoon Dijon mustard
- ⅛ teaspoon fine sea salt
Instructions
- Cook eggs. Fill a large saucepan with water, cover it, and bring it to a boil. Add the eggs to the boiling water with a slotted spoon or spider. The water temperature will drop; wait for the water to return to the boil, then reduce the heat to a simmer and cook the eggs uncovered for 12 minutes.10 large eggs
- Create an ice bath. While the eggs cook, prepare an ice bath to cool them. Fill a large bowl with ice cubes, add cold water, and set aside.
- Combine seasoning. While the eggs cook, add the mayonnaise, pickles, green onion, Dijon mustard, and salt to a medium bowl. Stir to combine and set aside.⅓ cup mayonnaise, ¼ cup dill pickle, 1 green onion, 1 tablespoon Dijon mustard, ⅛ teaspoon fine sea salt
- Add eggs to ice bath. Once the eggs have cooked, gently remove them from the simmering water with a slotted spoon or spider and carefully add them to the bowl of ice water. Let the eggs cool for 15 minutes in the cold water.
- Peel the eggs. Crack the shell of each egg and remove the shell starting from the large end of the egg, as it will be easier to peel. Tip: Try peeling the eggs under a gentle stream of cool water for an easier time removing the shell.
- Mash the eggs. With an egg slicer or fork, mash the eggs into the seasoning and stir to combine.
- Serve. I like to serve the egg salad as an open-faced sandwich on a slice of toasted bread with a side of potato chips and a wedge of dill pickle.
Frank says
This egg salad is just so good, and will last in the fridge for a couple of days. Highly recommend it !
Donna Poirier says
Glad you love it! Thank you 🙂
Sharokina l says
Now this is actually so tasty, when I tell you I had full body chills after eating this, it's that incredible; so easy to make, satiating and delightful. Absolutely delicious✨✨🤩
Donna Poirier says
Amazing, I’m so happy you loved it 😊