Egg Salad with Pickles

This creamy egg salad with pickles recipe is packed with the crisp crunch of dill pickles in a tangy dressing.

I love this easy recipe because your dill pickle egg salad can be prepared in minutes for a great lunch, with a few simple ingredients you likely already have. The addition of dill pickles adds a flavorful spin to this classic recipe, and is a must-try for any pickle lover!

Ingredients & Substitutions

• Large eggs - You can make hard-boiled eggs yourself, or buy them from the grocery store.
• Mayonnaise - You can substitute plain Greek yogurt for a healthy egg salad.
• Yellow mustard - Dijon mustard is a great substitute.
• Baby Dill pickles
• Pickle brine
• Fresh dill - Egg salad with dill is a classic combination.
• White onion - A sweet Vidalia onion can be substituted. Green onions are also a great addition.
• Paprika
• Black pepper
• Table salt
• Optional - Add some cayenne pepper if you want a spicy egg salad.

How to make it

This easy egg salad recipe with dill pickles is quick and easy to prepare. First, prepare your hard-boiled eggs by placing raw eggs in a large pot covered in cold water and bringing them to a boil. Then immediately shut off the heat and let them rest for 14 minutes prior to cooling in a bowl of ice water and peeling.

The hard-boiled eggs need to be chopped into small pieces. This can be done with a sharp knife or using a pastry cutter. Add the chopped eggs to a large bowl, add all the remaining ingredients, then mix until well combined.

Serve this dill pickle egg salad recipe by itself in a bowl, or they make great egg salad sandwiches when served on toasted white bread, your favorite roll, or use lettuce wraps for a low-carb option.

Storing Leftovers

Store leftover egg salad in an airtight container in your refrigerator for up to five days for the best flavor. This is a great recipe to make in advance because the flavors continue to meld in storage.

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