Our tangy dill pickle egg salad is a delightful spin on a classic egg salad recipe. Packed with hard-boiled eggs, creamy mayo, and zesty dill pickles, it's perfect for sandwiches, wraps, or topping salads. Use leftover eggs for a quick and delicious meal.
This dill pickle egg salad is a lunchtime favorite. It's versatile, easy to prepare, and made with simple ingredients.
You can store it in the fridge for a few days, and it still tastes delicious, so you can make a bigger batch for multiple meals throughout the week.
If this dill pickle egg salad recipe or the Egg Salad with Cottage Cheese are recipes, I like to make in spring, especially after Easter, when I have so many leftover hard-boiled eggs, the Cranberry Chicken Salad is something you might want to try around Thanksgiving! Or make a Mexican Tuna Salad for Cinco de Mayo.
These delicious recipes are perfect for making sandwiches. They are ideal for picnics, work lunches, or day trips, and travel well in a cooled container. Serve it on Soda Bread with Guinness, for instance.
Ingredients: 9 + salt and pepper
Prep time: 20 minutes
Cook time: 12-15 minutes
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Recipe ingredients
Hard-boiled eggs: You can use leftover boiled eggs or cook them extra for this dish. If you have more leftover cooked eggs, try this easy recipe for Cajun Deviled Eggs, too.
Dill pickles: Not dill pickle relish. Dill pickles are cucumbers that have been pickled whole in a brine solution containing vinegar, water, salt, and dill. They have a tangy, sour flavor with a hint of dill herb.
And if you like pickles, make our Dill Pickle Cheese Ball; it is truly the best!
You might need one or two teaspoons of pickle brine to loosen the salad a bit. It might not be necessary; I donโt always have to add anything. It depends on the consistency of the cream cheese I am using.
See the recipe card for detailed instructions and full information on ingredients and quantities.
Variations
- You can use another type of pickle: bread and butter pickles, sweet gherkins, spicy pickles, or pickled peppers.
- Replace Dijon or yellow mustard with whole-grain mustard for a little crunch.
- You can replace the mayo with full-fat Greek yogurt; I do it often but still prefer the mayonnaise version.
Additions
- Chopped celery, crumbled bacon, diced bell peppers, grated cheddar, chopped avocado, sliced olives, or jalapeรฑos.
How to make dill pickle egg salad?
Step #1: Place the eggs in a saucepan and bring the water to a rolling boil. Turn off the heat, cover the pot, and let the eggs stand for about 12 minutes. Drain, rinse them with cold water, and allow them to cool slightly.
Step #2: Peel, halve, and separate the yolks from the egg whites.
Step #3: Chop the egg whites into small pieces.
Step #4: Mash the egg yolks in a large bowl using a fork.
Step #5: Add cream cheese, mayo, mustard, red pepper flakes, salt, and pepper. Stir until creamy.
Step #6: Add egg whites, spring onion, pickles, and dill. If necessary, loosen it with a bit of pickle juice. Adjust taste.
Tips
Peel eggs easily: To make peeling hard-boiled eggs easier, cool them in cold water after boiling (you can chill the water by adding ice cubes). Give them a gentle tap on a hard surface to crack the shell, then roll it between your hands to loosen it. Start peeling from the wider end where there's an air pocket. If the shell sticks, peel the egg under cold running water to help it come off smoothly.
Chill for at least 30 minutes before serving. This will help the flavors meld together.
Storage
Refrigerate it in an airtight container for 3-4 days. Give it a good stir before serving.
The dill pickle egg salad (or any other egg salad) is unsuitable for freezing.
Serving suggestions
Sandwiches: Spread the egg salad with pickles between slices of bread, on croissants or bagels. Try Tuna Sandwiches or Turkey Sandwiches next!
Wraps: Roll some of it in a tortilla or flatbread with some lettuce, tomatoes, olives, more onions, etc. Try our Pinwheel Sandwiches or Cucumber Wraps, too. Or make some lettuce wraps.
Crackers: It makes a great appetizer or snack when served with crackers. Alternatively, you can spread it on the crackers and serve them as finger food at a party.
More egg recipes
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๐ Recipe
Dill Pickle Egg Salad
Equipment
- Saucepan for cooking the eggs
- Bowl
Ingredients
- 6 eggs Notes 1, 2
- 3 tablespoons cream cheese softened
- 3 tablespoons mayonnaise
- 1 pinch red pepper flakes or cayenne pepper, to taste
- fine sea salt and ground black pepper
- 2 teaspoons Dijon mustard
- 2 green onions or a small red onion, finely chopped
- โ cup dill pickles finely chopped, 50 g, Note 3
- 2 tablespoons dill chopped, fresh or frozen, not dried
- 1-2 teaspoons pickle brine optional, Note 4
Instructions
- Boil eggs: Place them in a pot, cover them with water, and bring to a boil. Once the water comes to a rolling boil, turn off the heat, cover the pot with a lid, and let it on the stovetop for about 12 minutes. Drain and rinse the eggs under cold water.6 eggs
- Prepare eggs: Once the eggs are cool enough to handle, peel them. Halve the egg, remove the yolks, and place them in a bowl. Chop the egg whites finely and set them aside.
- Mix the egg yolks, cream cheese, mayonnaise, mustard, salt, pepper, and red pepper flakes (cayenne pepper) until creamy. 3 tablespoons cream cheese + 3 tablespoons mayonnaise + 1 pinch red pepper flakes + fine sea salt and ground black pepper + 2 teaspoons Dijon mustard
- Fold in the chopped egg whites, green onions, dill pickles, and chopped dill. Add 1 or 2 teaspoons of dill pickle juice if you feel that the mixture should be softer (Note 2).2 green onions + โ cup dill pickles + 2 tablespoons dill + 1-2 teaspoons pickle brine , if required
Notes
- Eggs: You can boil the eggs for this recipe or make the salad using leftover hard-boiled eggs.
- Peel eggs easily: Cool them in ice water after boiling. Tap them gently on a hard surface to crack the shell, then roll it between your hands to loosen it. Start peeling from the wider end where there's an air pocket. If the shell sticks, peel it under cold running water to help it come off smoothly.
- Other pickles: bread and butter pickles, sweet gherkins, spicy pickles, or pickled peppers.
- Dill pickle brine: You might not need it; I only add it when I think the egg salad should be looser. I guess it depends mainly on the brand of cream cheese you are using.
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