If you’re a pickle lover like me get ready for a new obsession! This is the best dill pickle egg salad is packed with flavor, creamy, zesty and savory and perfect for an easy lunch or snack! It’s high protein, low in carbs, paleo and Whole30 friendly and super tasty!
I’m in the middle of a dill pickle kick right now and I’m definitely not mad about it!
My dill pickle chicken salad has been on repeat, so I knew I had to make an egg salad version too.
This dill pickle egg salad has the best of everything. It’s high in protein of course and packed with even more flavor than any other egg salad I’ve made!
Dill pickle egg salad is one of those simple recipes that’s surprisingly addictive. It’s creamy, tangy, and packed with crunchy pickles in every bite, perfect for a quick lunch, snack, or easy meal prep.
This version keeps things simple while delivering big flavor, with plenty of fresh dill and just the right balance of creamy and crunchy textures.
It’s naturally high in protein, ready in minutes, and easy to customize whether you’re making sandwiches, lettuce wraps, or enjoying it straight from the bowl.
If you’re looking for an easy egg salad with a bold twist, this dill pickle version might just become your new go-to.
Thoughts On Homemade Mayo
I have the best ghomemade mayo recipe that turned me from a mayo hater to a lover. It’s one of the oldest recipes on this website and still my go to!
That said, not everyone is okay with using the raw eggs in homemade mayo, and luckily there are several paleo friendly options out there now.
Personally I just love homemade mayo for the flavor alone, as it makes every recipe taste better.
If you have a store bought mayo you love, by all means use that one to make this recipe as easy as it gets!
When I use store bought, this one is my go-to.
Why This Dill Pickle Egg Salad Is the Perfect Easy Lunch
Ready in just 10 minutes and absolutely delicious, high in protein and so versatile! I love this egg salad in wraps or with veggies, toast or crackers.
It’s perfect for meal prep since there’s no cooking beyond boiling your eggs, and I always do that ahead of time anyway!
How to serve egg salad
Egg salad has always been one of my favorite protein packed lunches since you can serve it so many ways. A few of my favorites:
- lettuce wraps
- toast (LOVE it on an open faced sandwich!)
- crackers
- sandwich
- as a dip for veggies
- over a green salad
Is Egg Salad Healthy?
Dill pickle egg salad can be a great high-protein option depending on how it’s made.
Eggs provide protein and healthy fats, and you can adjust the ingredients to fit your preferences, including paleo and Whole30 options.
Ingredients You’ll Need To Make This Dill Pickle Egg Salad
Easy ingredients that pack a big flavor punch make this egg salad so satisfying!
Here’s everything you’ll need to prepare it:
- hardboiled eggs
- dill pickles, finely diced
- pickle juice, from the jar
- mayonnaise (I used homemade)
- dijon mustard
- fresh dill, minced
- fresh chives chopped, plus more to garnish
- Sea Salt and freshly ground black pepper, to taste
- GF bread, wraps, crackers, for serving (optional)
How to Make Dill Pickle Egg Salad
Peel and roughly chop the eggs and place in a large bowl.
Add the diced pickles, pickle juice, mayonnaise, mustard, fresh dill and chives and stir to combine well.
Taste, then add salt and freshly ground black pepper as desired.
You can serve this egg salad in lettuce wraps or over a green salad to keep in low in carbs.
You can also serve on gluten free toast (my favorite!) or in a grain free wrap. I also love using this egg salad as a dip for grain free crackers and chips!
Pictured here is Canyon Bakehouse gluten free bread, plus extra chives and microgreens for garnish.
Store leftovers in a sealed airtight container in the refrigerator for up to 4 days.
Tips for the Best Egg Salad
- Don’t overmix (keeps texture)
- Use finely chopped pickles for better distribution
- Chill before serving for best flavor
- Adjust creaminess (more/less mayo)
Can You Make Egg Salad Ahead of Time?
Yes! Dill pickle egg salad is great for meal prep. Store it in an airtight container in the refrigerator for up to 3 days.
The flavors actually improve as it chills, making it even more delicious the next day.
How to Store Egg Salad
Store in an airtight container in the refrigerator for up to 3 days. Keep it chilled and avoid leaving it out for extended periods.
My Tips for the Best Hardboiled Eggs
I always use this method to hard boil eggs and they turn out perfectly every time.
First I put my eggs in a saucepan and cover with cold water by at least 1″.
Then on the stovetop, I bring the water to a boil, then turn off the heat and cover with a fitted lid.
I allow the eggs to steam this way for about 15-20 minutes.
Lastly, I transfer the eggs to a bowl of ice water to stop the cooking, then peel them.
I know you’re going to love this egg salad as much as my family does!
Make sure you let me know if you make it!
FAQ SECTION
Why does my egg salad get watery?
This can happen if the eggs are overcooked or not cooled properly. Make sure to fully cool your eggs before mixing and avoid adding too much liquid.
What kind of pickles are best for egg salad?
Dill pickles are the best choice for a classic tangy flavor, but you can also use kosher dill or even spicy pickles for variation.
Can I make egg salad without mayo?
Yes! You can substitute mashed avocado or a dairy-free yogurt for a lighter option. See my avocado egg salad for a recipe!
How long does egg salad last in the fridge?
Egg salad will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.
This easy dill pickle egg salad is one of those simple recipes you’ll come back to again and again.
It’s quick, flavorful, and perfect for everything from meal prep lunches to easy snacks throughout the week.
Whether you serve it in lettuce wraps, on toast, or straight from the bowl, it’s a delicious way to switch up classic egg salad with minimal effort!
I hope you try it and love it! Make sure to let me know in the comments section and tag me on Instagram – I love to see what you’re cooking!
The Best Dill Pickle Egg Salad
If you’re a pickle lover like me get ready for a new obsession! This dill pickle egg salad is packed with flavor, creamy, zesty and savory and perfect for an easy lunch or snack! It’s high protein low in carbs, paleo and Whole30 friendly and super tasty!
Ingredients
- 10 eggs hardboiled
- 3/4 cup dill pickles finely diced
- 1 tablespoon pickle juice from the jar
- 1/2 cup mayonnaise I used homemade
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh dill minced
- 1/4 cup fresh chives chopped plus more to garnish
- Sea Salt and freshly ground black pepper to taste
Instructions
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Peel and roughly chop the eggs and place in a large bowl. Add the diced pickles, pickle juice, mayonnaise, mustard, fresh dill and chives and stir to combine well. Taste, then add salt and freshly ground black pepper as desired.
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You can serve this egg salad in lettuce wraps or over a green salad to keep in low in carbs. You can also serve on gluten free toast (my favorite!) or in a grain free wrap. I also love using this egg salad as a dip for grain free crackers and chips! Enjoy!
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This dill pickle egg salad looks delicious and so nutrient-dense! As an endocrinologist in Vijayawada, I often recommend high-protein, low-carb meals like this for patients with diabetes or PCOS. Love the healthy twist and gluten-free options!
Such a creative twist on egg salad! The dill pickle addition sounds deliciously tangy and refreshing. Perfect for a quick Paleo lunch!
This Dill Pickle Egg Salad is a creamy, tangy snack perfect to enjoy while watching your favorite movies. After cooking, relax and stream amazing films on PPCine app
for the ultimate food and movie experience!
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My first visit to this pier took place on a sultry summer night in the mid-1970s. I was visiting southern California with my family, shepherding my wife and kids to the “must see” tourist spots during the day, and making short excursions to the local piers during the morning and evening hours. Much to my surprise, anglers at this pier were using drop-lights to fish. These lights consisted of a heavy electrical cord with a plug at one end and a light with a reflector at the other end. Fishermen would plug their lights into the electrical outlets located on the pier’s overhead lights. They would then lower their cords and lights down so that the drop-lights were just above the surface of the water. Inevitably, small fish such as anchovies and smelt were attracted to the lights and would swarm near the top of the water.
I just made this today. It is INCREDIBLE! I scooped it up with some raw veggies, and will try a lettuce wrap and/or grain-free crackers. Will repeat!
Very delicious and tasty recipe so keep it and enjoying this kind of recipes thanks!
Looks delicious, keep posting such yummy recipies.