Tangy, slightly briny, and big on flavor, this Dill Pickle Egg Salad recipe is an simple make-ahead side dish. Perfect for picnics, barbecues, brunches, or any weeknight dinner.
Egg salads can be SO satisfying!
We grew up loving egg salad sandwiches. And this Dill Pickle Egg Salad takes the classic recipe up to a whole new level of deliciousness.
The dill pickles and red onions add a tanginess to the dish, while celery adds a nice crunch. Top it with fresh chopped chives for added brightness.
It's super simple to make, too!
[feast_advanced_jump_to]❤️ Why you'll love this recipe
Are you a fan of egg salad? Then you're gonna love this upgraded twist on the classic!
- It's super simple to make: chop, mix, chill, serve!
- You simply need simple ingredients you can find in any local grocery store.
- It's a fabulous make-ahead dish, perfect for entertaining.
- It's versatile: dress it up as an appetizer on fancy toast, serve it over lettuce for a side salad, or enjoy it between sliced bread as a lunch or dinner egg salad sandwich.
🛒 Ingredient notes
You probably already have many of these ingredients on hand in your pantry or fridge! A few notes:
- Eggs – You'll want to hard-boil the eggs so they are firm and simple to chop. This is not the time for those tasty jammy soft-boiled eggs.
- Herbs – We love a mix of chopped fresh or dried dill and chives, but you can stick to simply one or the other if you prefer.
- Creaminess – Use your favorite mayo (We use a vegan mayo that is delish!) for creaminess. Or, you can substitute plain yogurt. Dijon mustard also adds creaminess and a little tang.
- Crunch – Now, We love a little crunch and added texture from chopped celery and red onions. You could only add one or the other, or leave them both out if you prefer creamier egg salad without the crunch.
- Tangy – What sets this egg salad apart from most is the tangy, yummy chopped dill pickles. Be sure to blot the pickles to remove some of that excess liquid before adding it. Otherwise, you could end up with wet, soggy egg salad, and nobody wants that!
- Spices– A little paprika gives this egg salad some depth of flavor. And of course, don't forget to season with some kosher salt and cracked black pepper.
✅ Step-by-step instructions
Here are some step-by-step photos to show you simply how EASY it is to make this egg salad recipe! You'll find the full list of ingredients with measurements, along with more detailed instructions, in the recipe card below.
- In a large bowl, mix together all of the ingredients.
- Cover and refrigerate for at least 30 minutes and up to overnight before serving.
Time-saving tips and substitutions
- Buy pre-cooked, packaged hard boiled eggs.
- Use pickle relish that's already pre-chopped.
- Substitute dairy-free/vegan mayonnaise for regular mayonnaise.
👩🏻🍳 Recipe FAQs
Yes! In fact, it's even better if you make it a few hours before an event, or up to overnight before serving.
Can We freeze this egg salad?We would NOT freeze this egg salad. While you technically can freeze it, the consistency, texture, and taste will deteriorate in the freezer and the result after thawing will not be as pleasant to eat.
What's the best way to store leftover egg salad?Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍽 Serving ideas
This dill pickle egg salad is tasty served over a bed of lettuce or as a sandwich.
It's perfect for brunches, Mother's Day, Father's Day, bridal showers, baby showers, picnics, and summer barbecues.
For brunch, serve it with a Brunch Board, Banana Crumb Coffee Cake, and Salmon Crostini.
For summer picnics and barbecues, serve it with Tandoori Chicken Skewers, Simple Fruit Salad, and some Bourbon Lemonade.
If you want to enjoy this for a simple weeknight dinner, it's great served with Pressure-cooker Chicken Drumsticks and Air Fryer Bacon-Wrapped Asparagus.
🍷 🥂 Wine pairings
The tangy dill pickle flavors of this unique egg salad pair well with a crisp white wine. Serve it with a Sauvignon Blanc or an unoaked Chardonnay.
More side dish recipes
- Taiwanese Popcorn Chicken (Yan Su Ji)
- Game Day Appetizers
- Pressure-cooker Corn on the Cob
- Chicken Pesto Pasta Salad
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Dill Pickle Egg Salad
By Marlynn Schotland Prep Time: 20 mins Chill time: 30 mins Total Time: 50 mins Servings: 10 servings This is a tasty side dish and egg salad for any gathering, especially for picnics and barbecues!Ingredients
- 10 hard boiled eggs, chopped
- 1 cup chopped dill pickles, juices slightly drained
- ½ cup mayonnaise
- ⅓ cup diced celery
- ¼ cup finely diced red onion
- 2 Tablespoon chopped chives (save some for garnish)
- 1 teaspoon chopped dill
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, gently toss together the chopped hard boiled eggs, chopped dill pickles, mayonnaise, celery, red onion, chives, dill, mustard, paprika, salt, pepper.
- Cover and chill in the refrigerator for at least 30 minutes, up to overnight. Garnish with additional chopped chives simply before serving.
Notes
Makes approximately 8-10 side dish servings. Storage: store in an airtight container in the refrigerator for up to 3 days. Note: lightly drain the pickles of their juices before chopping and adding to the bowl. If there is too much pickle juice from the pickles, the egg salad will turn out too watery.Nutrition
Calories: 158 kcal, Carbohydrates: 1 g, Protein: 7 g, Fat: 14 g, Saturated Fat: 3 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 4 g, Trans Fat: 0.02 g, Cholesterol: 191 mg, Sodium: 373 mg, Potassium: 99 mg, Fiber: 0.3 g, Sugar: 1 g, Vitamin A: 335 IU, Vitamin C: 1 mg, Calcium: 37 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.