Dill Pickle Egg Salad is a protein packed recipe and it's vegetarian friendly. It's low cost to make and whips together in 30 minutes. Egg Salad is amazing over lettuce or any greens, on croissants, crackers or sandwiched between sourdough bread. It's a must make recipe in Spring and Summer, but great all year long.
I've always been a big chicken salad girl, but this egg salad really hit the spot. My husband has been begging me to make it and I finally made it happen. I love the dill relish and fresh dill addition to this classic egg salad recipe.
I'm huge on recipes that you can eat for a few days out of the fridge for a quick and easy meal and this is just that!
If you love prep ahead salads, try this Crunchy Kale Salad, Ancient Grain Salad, and Mediterranean Tomato Cucumber Salad.
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Why You'll Love This Recipe:
- Quick. This egg salad is super quick to make with the longest portion being boiling the eggs.
- Easy with Minimal Chopping. So simple to make with just a few ingredients to chop.
- Great for Meal Prep. Prep this Dill Pickle Egg Salad on the weekend and enjoy it for quick and easy weekday lunches.
- Protein Packed. There are 6 grams of protein in just 1 hard boiled egg.
- Cost Effective. This is a great way to get protein, but save on cost versus buying chicken breast for chicken salad.
If you love egg recipes, try this Egg Ham and Hashbrown Casserole, Feta Fried Eggs and Bacon Gruyere Egg Bites.
Ingredients:
Eggs: Hard boiled, then chopped to provide the base of the egg salad.
Dill Pickle Relish and Fresh Dill: Brings in some serious dill pickle taste that pairs eggcellent (get it? Dad joke!) with the eggs. Make sure to use dill pickle relish versus sweet relish. Try this Dill Pickle Potato Salad too!
Mayonnaise: Creamy base of the salad. I recommend Hellmann's for this recipe, which is my personal favorite.
Dijon Mustard: Just a touch for a hint of sharp spicy, tangy taste.
Onion: For crunch and sweetness. I prefer sweet yellow onions for this recipe for their mild flavor.
Fresh Lemon Juice: For a splash of citrus and helps keep the ingredients really fresh.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
If you don't want so much dill taste, lessen the fresh dill to 1 teaspoon or remove the dill relish for a more classic taste.
Want to use dill pickles instead of relish? Just mince them up and use 1 tablespoon.
I recommend plain or sweet paprika versus smoked paprika, which can be overpowering in this recipe.
In a pinch, you can substitute the fresh dill with 1 teaspoon of dried dill. Dried has a stronger taste than fresh, so only use 1 teaspoon.
The sweet yellow onion can be substituted with red onion, but it will have a different taste, usually with a sharper flavor.
How to Make Dill Pickle Egg Salad:
Step 1: Carefully place the eggs in a pot and cover with water about 1 inch above the eggs. Bring to a boil over medium high heat for a few minutes. Turn off the heat and cover for 10 minutes.
Step 2: Prepare an ice bath by filling a large bowl with 3 cups of ice cubes and 6 cups of cold water. Transfer each egg into the ice bath and allow it to sit for 7 to 10 minutes.
Step 3: Carefully peel each egg under a cold small stream of water from the sink. Use a colander to catch the shells.
Step 4: Dice the eggs into small chunks on a cutting board and transfer into a large bowl.
Step 5: Into the egg bowl, add in mayonnaise, lemon juice, dijon mustard, onion, dill pickle relish, fresh dill, paprika and salt and pepper.
Step 6: Stir to combine. Refrigerate for 15 to 30 minutes. Top with additional paprika and/or a dill sprig.
Step 7: Serve and enjoy over bread, romaine lettuce, crackers or croissants.
Expert Tips:
- Don't skip the ice bath. It really helps with cooling the eggs for the egg salad and makes for easy peeling.
- If you like the eggs with really firm drier center, cover for 12 minutes.
- Peel the eggs over a colander to catch the egg shells for easy clean up. A colander will allow the water to run through and still catch the falling shells.
For more Summer favorites, try this Grilled Chicken Pesto Sandwich, Crispy Chicken Tacos and Sticky Asian Meatballs.
Recipe FAQs:
It helps the cooking process stop, cools them faster, and makes them easier to peel.
The easiest way to peel hard boil eggs is to bring them to a boil in the pot, then turn off the heat, cover and allow to cook covered for 10 minutes. Next, transfer them to an ice bath for 7-10 minutes and peel.
Store the egg salad in a sealed container in the fridge and enjoy within 3 days for the freshest taste.
Egg salad can be loaded onto lettuce like lettuce wraps or over a salad. Sandwich chicken salad between sourdough or on a croissant, or serve on crackers.
More Lunch Recipes You Will Love:
If you tried this Dill Pickle Egg Sandwich Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Dill Pickle Egg Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
This Dill Pickle Egg Salad is a protein packed recipe and it's vegetarian friendly. It's low cost to make and whips together in 30 minutes. Egg Salad is amazing over lettuce or greens, on croissants, crackers or sandwiched between sourdough bread.
Ingredients
- 6 large eggs
- 1 tablespoon dill pickle relish or minced dill pickles
- ¼ cup yellow onion, minced
- 1 teaspoon fresh lemon juice
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, minced
- ¼ teaspoon papika
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Carefully place the eggs in a pot and cover with water about 1 inch above the eggs. Bring to a boil over medium high heat for a few minutes. Turn off the heat and cover for 10 minutes.
- Prepare an ice bath by filling a large bowl with 3 cups of ice cubes and 6 cups of cold water. Transfer each egg into the ice bath and allow it to sit for 7 to 10 minutes.
- Carefully peel each egg under a cold small stream of water from the sink.
- Dice the eggs into small chunks on the cutting board and transfer into a large bowl.
- Add in mayonnaise, lemon juice, dijon mustard, onion, dill pickle relish, fresh dill, paprika and salt and pepper.
- Stir to combine. Refrigerate for 15 to 30 minutes. Top with additional paprika and/or a dill sprig.
- Serve and enjoy over bread, romaine lettuce, crackers or croissants.
Notes
- Don't skip the ice bath. It really helps with cooling the eggs for the egg salad and makes for easy peeling.
- If you like the eggs with really firm drier center, cover for 12 minutes.
- Peel the eggs over a colander to catch the egg shells for easy clean up.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Holly
This egg salad is so good, especially on sourdough! Yum!
Tara Smithson
Totally agree!