If you’re obsessed with all things pickles, this dill pickle egg salad is about to become your new favorite high-protein lunch! It’s creamy, tangy, and loaded with crunchy dill pickles for the perfect twist on classic egg salad!
Whether you scoop it up as an egg salad dip (my fav), serve it with fresh veggies, or spread it on an egg salad sandwich, it’s a total win for keto, low-carb, and gluten-free eating.
Perfect for quick meals, simple lunch ideas, or healthy meal prep—this recipe makes staying on track easy!
We make a dozen hard-boiled eggs every week as part of our ingredient prep. They’re a great snack, and at some point throughout the week, I’ll use some for a quick and easy egg salad. While we love a classic egg salad recipe, this dill pickle egg salad is on regular rotation in our house!
This recipe is incredibly budget-friendly. Egg prices may be high, but this still comes in at around $1.50 per person, depending on the brand you choose, which varies significantly. I prefer organic, pasture-raised products, which do cost more. You can also stretch the recipe by adding veggies and serving it on hearty rolls. Egg salad, in general, is one of my favorite easy and cheap meals!
Dill Pickle Egg Salad
Egg salad is at the top of my list of quick and healthy meals! It’s incredibly versatile, and you can use different seasonings to completely change the flavor profile. Add veggies for extra texture, fiber, and nutrition. And if you love egg salad but hate mayo, you might like this mayo-free egg salad—it’s DELISH!
Key Ingredients
The ingredients in my dill pickle egg salad are simple, and you probably have most of them already. You can find the complete list in the recipe card.
- Hard-Boiled Eggs. We almost always have hard-boiled eggs in our refrigerator. I make a dozen every week as part of my weekly food prep. Use your favorite method, but try not to overcook the yolk. An overcooked yolk is a very dry yolk, and you’ll need more dressing to compensate for the dryness.
- Pickles. I use a classic dill pickle for this recipe, but feel free to use what you like. Bread and butter pickles would not be the best choice, but some may want a sweet and savory option. Use whatever pickles make your heart happy!
- Mayonnaise and sour cream. A combination of the two provides the perfect base for egg salad without being too heavy or calorie-laden. Unlike Greek yogurt, sour cream has a neutral savory flavor, which balances the tanginess of the pickles and works beautifully in this recipe.
- Optional ingredient. Pickle juice is optional, depending on how wet you like your salad and how much pickle flavor you prefer. I added a tablespoon, which was the perfect amount for us.
How To Make Dill Pickle Egg Salad
Making egg salad is pretty straightforward. Once you’ve cooked the eggs, add the ingredients and adjust everything to taste. For this particular recipe, I recommend you don’t add any salt until the end, especially if you add pickle juice. Both the pickles and the juice are pretty salty, and you may or may not need more. You can always add more, but it’s harder to fix a recipe once you’ve added too much of an ingredient.
As for cooking the eggs, I’ve tried dozens of methods and made hundreds of hard-boiled eggs in my life. Here is my number one tip for easier peeling: use old eggs! If you have a few dozen eggs in your refrigerator, use the oldest ones. Time after time, this is the one thing that has yielded the easiest to peel eggs – or not so easy!
 | Organic Ground Paprika Simply Certified Organic Ground Paprika | Sweet | Mildly Spicy | Slightly Smoky |
Common Egg Salad Mistakes To Avoid?
- Overcooking OR undercooking the eggs. Overcooking can lead to a dry yolk that can have a green, almost grayish color around the outside. Undercooking won’t work for egg salad or any scenario where you have to chop or slice a cooked egg.
- Over or under-seasoning. An under-seasoned egg salad is bland, and usually, not enough salt is the culprit. Add a little at a time, stirring well and tasting in between each addition. Overseasoned egg salad usually means it’s too salty. The only fix is to cook more eggs and add more of everything except salt.
- Not Adding Acid. Most egg salad recipes are mayonnaise-based, which can be very heavy. Adding a little lemon juice or vinegar brightens the dish and helps cut through the richness. I love apple cider vinegar for this salad. For the best quality and taste, I highly recommend this brand.
- Improper Storage. Cooked eggs are very perishable. Egg salad served at a party or brunch should not be left on the table at room temperature for long. These chilled serving trays are perfect for outdoor events, especially when the weather is hot.
Serving Suggestions & Variations
- My favorite way to eat salad is with crackers. I love the salty crunchiness with the creamy egg salad. Any cracker will work, but my two favorites are sea salt rice crackers or crisp bread, which is very crunchy!
- If you don’t have sour cream, Greek yogurt is a good alternative. If you love mayonnaise, use all mayo and leave out the sour cream. Any combination of mayonnaise, Greek yogurt, and or sour cream works.
- Adding veggies gives the dish additional flavor and texture while also stretching it. One of my favorite tips for reducing the calories in a dish is to add vegetables. They add volume, which also lowers the calorie count per serving.
- Transfer the egg salad to a covered container and store it in the refrigerator. Consume within four days.
If you’ve tried my dill pickle egg salad recipe or any recipe on my site, please leave a comment below!
If you try this recipe, I'd love to hear about it! Comment below or tag me on Instagram. Be sure to sign up for my email list so you don’t miss any new updates. Thanks so much for being here, friends! Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
Dill Pickle Egg Salad | Easy High Protein Recipe
Ingredients
- 5 hard-boiled eggs
- 2 scallions, thinly sliced
- 1/2 cup chopped dill pickles
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt ** see notes
- 1/4 teaspoon black pepper
- 1/8 teaspoon sweet paprika
- Optional: 2 tablespoons curly parsley, finely chopped
Instructions
- Start by making your hard-boiled eggs if you haven’t already.
- Thinly slice the scallions, chop the pickles, and finely chop the parsley.
- Once the eggs are cooked, cold, and peeled, slice each one in half and carefully remove the yolk.
- Add the egg yolks, sour cream, mayonnaise, Dijon, and seasonings to a small bowl.
- Using a small masher or fork, combine the mixture until smooth.
- While mashing, add pickle juice a teaspoon at a time until it reaches your desired consistency.
- Chopped the white part of the eggs to your desired size. I like a chunkier egg salad.
- Add the pickles, scallions, parsley, egg whites, and mashed egg yolks to a bowl.
- Using a spatula, mix gently but thoroughly, trying not to break up the egg whites too much.
- Taste and adjust the salt, pepper, and pickle juice to your liking.
- Enjoy immediately or let it hang out in the refrigerator for an hour if you prefer it chilled.
Leave a Reply