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 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!
Whether it’s lettuce wraps, an open faced gluten free sandwich (pictured) or a dip for your veggies, crackers or chips, it’s the tastiest way to get in a little more protein!
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.
What You 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.
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!
Dill Pickle Egg Salad {Paleo, Whole30}
Dill Pickle Egg Salad {Paleo, Keto, Whole30}
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
-
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! Enjoy!
Omg, dill pickle egg salad?! That sounds amazing! I’m obsessed with pickles so I gotta try this recipe ASAP. Perfect for a quick lunch. Thanks for sharing!
The pickle brine addition is genius—it cuts the richness while keeping the texture creamy. For extra crunch, I toss in diced celery after mashing the eggs to preserve its snap. Pro tip: Use leftover juice from fermented pickles for gut-friendly tang. My Whole30 group devoured this at our last potluck!
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Absolutely loving this Dill Pickle Egg Salad zesty, creamy, and ridiculously easy to whip up! It’s a total flavor upgrade for lunch. Makes me think of something unexpectedly stylish, like the Battle Camp S1 Lorenzo Nobilio Gray Knitted Sweater simple, standout, and totally unforgettable. Thanks for another great recipe!
This looks so good! I’ve always loved the tangy crunch of dill pickles in salads, and pairing them with eggs is such a clever way to make a quick, protein-packed lunch. Can’t wait to try this for meal prep.
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really helpful—it’s got all the Waffle House options in one place. A hearty coffee and hash browns would go great with this egg salad for a full meal.
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“I’m always on the lookout for creative Paleo and Whole30 recipes, and this Dill Pickle Egg Salad from The Paleo Running Momma looks like a delicious and healthy twist on a classic! Can’t wait to try it out and enjoy some guilt-free indulgence.”