Dill Pickle Egg Salad

Our dill pickle egg salad puts a tangy twist on classic egg salad. Loaded with hard-boiled eggs, creamy mayo, and zesty pickles, it's perfect for sandwiches, wraps, or salads.

Course Appetizer, Salad

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 15

Servings servings

Calories 140kcal

Author Adina

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
⅓ 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 + ⅓ 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.

Nutrition