Jump To Recipe Print This Recipe Save To Pinterest

Dill pickle egg salad is a simple and nutritious meal packed with protein and flavor! It’s an easy recipe perfect for all the pickle lovers out there!

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!

Egg salad is at the top of my list of quick and healthy meals! It’s incredibly versatile and one of those recipes where you can have a lot of fun. You can use different seasonings to completely change the flavor profile. Curry egg salad and loaded egg salad or two of our favorites. Loaded egg salad is packed with finely chopped vegetables that add texture, fiber, and nutrition. Curry egg salad is a classic and so delicious. I’ll post a recipe for that soon!

My family loves egg salad with pickles. I, however, don’t love pickles quite as much as they do. It’s not that I don’t like them. I don’t crave them and rarely reach for them. On the rare occasion when pickles sound good, I make this recipe. You can scoop it into your favorite roll to make an egg salad sandwich or use it as a creamy, high-protein egg salad dip with crackers.

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

Why We Love It

Flavorful. This is bursting with flavor from the pickles, pickle juice, and seasonings.
Refreshing. Served with lettuce wraps, it’s one of my favorite cold lunch ideas in the summer.
Quick. From start to finish, this can be on the table in 20 minutes or less.
Versatile. Change up the seasonings and add your favorite veggies to make it your own!
Leftovers. A quick egg salad is the perfect way to use up leftover hard-boiled eggs.
High Protein. One large egg contains 7 grams of protein, making this an easy high-protein meal.
Diet Friendly. This is a low-carb meal, gluten-free, and can be dairy-free.

Ingredients You’ll Need

The ingredients in my dill pickle egg salad are straightforward, and you likely have many of them on hand already. I provide a list of substitutions that work below.

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. To make them, 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. I buy large eggs and cook them for exactly 10 minutes before transferring them to an ice bath. They’re perfect every time. I’ll post my exact method below.
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. If you’ve been a follower of my blog for a long time, you know that I almost always cut mayonnaise-based sauces in half using either Greek yogurt or sour cream. However, a little mayonnaise does add a classic egg salad flavor, so a small amount is necessary.
Sour cream. I chose sour cream instead of Greek yogurt to cut the mayonnaise in this recipe because pickles are very tart, and Greek yogurt is tangy. The sour cream is rich and creamy with a more neutral flavor. I actually tried it with both, and I prefer the sour cream.
Scallions. I love egg salad with pickles and onions, but I otherwise kept the veggies to a minimum in the salad, as I wanted the pickle flavor to shine. This is a dill pickle egg salad, after all, and I wanted that flavor to be prominent. The scallions add a subtle onion flavor, whereas white or red onions would be strong, in my opinion.
Seasonings. A little salt, paprika, and black pepper are all you need in this dish. Be sure to read my tips below for adding additional salt to 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

This can be ready to enjoy in about 30 minutes, less if your eggs are already cooked. As always, detailed instructions are included in the recipe card below.

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, cooled, 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 it is as smooth as possible.
While mashing, add pickle juice a teaspoon at a time until it reaches your desired consistency.
Start with a teaspoon at a time, thoroughly mixing it in, and then taste and adjust as necessary. BE AWARE that by adding pickle juice, you’re also adding salt. I never salt this until the end.
Chop 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.

	Organic Ground Paprika Simply Certified Organic Ground Paprika \| Sweet \| Mildly Spicy \| Slightly Smoky Click Here To Shop

	Redmond Real Sea Salt Redmond Real Sea Salt - Natural Unrefined \| Gluten Free Fine Grind \| 10 Ounce Shaker Click Here To Shop

Helpful Tips

Start with less and add more. Another tip I frequently share on the blog is that you can add more, but you can’t take it out once you’ve added too much. For example, if you added way too much salt to this recipe, the only thing you could do to fix it is make more eggs and add more of everything except for salt. Always start with less.
You may not need to add salt. Building on what I said above, this dill pickle egg salad incorporates pickles and pickle juice, so there’s already a substantial amount of salt in the dish. I added an eighth of a teaspoon, which was the perfect amount for me, but I like salt. My husband would’ve probably told me it didn’t need it. Salt is a very personal thing, but I get a lot of opinions about it on the blog. Salt is a very personal thing, and you have complete control over how much you add to a dish.
Prep your eggs in advance. I’ll never stop talking about how much I love ingredient prepping each week. By having a variety of ingredients prepped and ready, you can prepare meals like this in minutes.
If your hard-boiled eggs aren’t prepped already, here is my go-to method for making them.

Easy Peel Hard Boiled Eggs

Fill a medium-sized pot with water, ensuring that the eggs are covered with at least 2 inches of water once they are added. I also suggest keeping the eggs in a single layer for even cooking. It’s always better to use a pot that’s a little too big than one that’s a little too small.
When the water comes to a full rolling boil, add 2 tablespoons of salt. I use cheap kosher salt for this, not my good Redmond real salt. A box of kosher salt is a kitchen staple.
Stir the salt into the water for about 20 seconds, making sure it’s completely dissolved.
Using a skimmer ladle, gently lay eggs in the bottom of the pan. When you’ve added all the eggs, turn the heat down to the lowest setting and cover the pan.
Set a timer for 10 minutes, and while the eggs are cooking, prepare an ice bath.
Fill a large bowl with water and a generous amount of ice, more than you think you need. I love using a large stainless steel bowl for this. I have various sizes and use them almost every day in my kitchen. They’re cheap, lightweight, and functional!
When the eggs are done, strain them and gently shake them around in the pan to create small cracks on the surface. Do this gently until you see hairline cracks all around the shell. We will crack them more later.
Using the same slotted spoon you used in the beginning, transfer the aid from the pot to the ice bath.
Let the eggs sit in the ice bag for at least 15 minutes. This will make them easier to peel.
Once the eggs are cooled, it’s time to peel.

Peeling Hard-Boiled Eggs

Work with one egg at a time, gently crack it on the counter, focusing on the two ends.
Start peeling at one of the two ends.
Once you get under the slippery membrane, the shell should peel off.
Dip the egg back into the egg bath as needed to help remove the shell.

Sometimes, you can do everything right, and your eggs still won’t peel. Luckily, this salad is chopped, so it’s no biggie if your eggs don’t peel perfectly.

After trying dozens of methods and making thousands of hard-boiled eggs in my life, here is my number one tip for easier peeling: use old eggs! If you have two or three dozen eggs in your refrigerator, use the oldest ones. Every time I use fresh eggs, they don’t peel well, even after trying all my hacks. And if all you have are fresh eggs, cross your fingers and hope the tips I gave you work, lol!

What Are Some Common Egg Salad Mistakes To Avoid?

Overcooking The Eggs. This leads to a dry yolk that can have a green, almost grayish color around the outside.
Undercooking. Undercooked eggs 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 way to fix it 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

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!
To keep it low-carb, you could use your favorite low-carb chips or crackers, spoon it into lettuce cups, or eat it over finely chopped greens, such as a chopped salad.
Fill your favorite bread, roll, or croissant for a classic egg salad sandwich. You can’t go wrong!

Variations and Ingredient Substitutions

Since this is a dill pickle egg salad, I used petite kosher dills. Feel free to use whatever pickles you prefer. My husband loves spicy pickles, so I’ll often split the dish in half, making one half this recipe and the other half with his spicy pickles.
If you don’t have sour cream, Greek yogurt is a suitable alternative. If you love mayonnaise, use all mayo and leave out the sour cream or Greek yogurt. Any combination of mayonnaise, Greek yogurt, and or sour cream will work.
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.
If you don’t like pickles, feel free to leave them out. Of course, it would no longer be a dill pickle egg salad, but you could still use all the tips and tricks in this post to make something you love!

How To Store

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!

Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities!

More Recipes You May Like

If you try this recipe, I'd love to know! Comment below or tag me on Instagram. Be sure to sign up for my email list so you don’t miss out on anything new. Thanks so much for being here, friends!

Save This Dill Pickle Egg Salad Recipe To Pinterest

Dill Pickle Egg Salad | Easy High Protein Recipe

Dill pickle egg salad is a simple and nutritious meal packed with protein and flavor! This one is for all you pickle lovers out there!

Print This Recipe Pin This to Pinterest

Prep Time: 10

Total Time: 10

Servings:

Calories: 309kcal

Equipment

Ingredients

5 hard-boiled eggs
2 scallions, thinly sliced
1/2 cup chopped dill pickles
2 tablespoons Greek yogurt
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.

Notes

When adding the pickle juice, start with a teaspoon at a time, thoroughly mixing it in, and then taste and adjust as necessary. BE AWARE that by adding pickle juice, you’re also adding salt. I never salt this until the end.

After trying dozens of methods and making thousands of hard-boiled eggs in my life, here is my number one tip for easier peeling: use old eggs. They peel more easily!

Nutrition

Nutrition Facts

Dill Pickle Egg Salad | Easy High Protein Recipe

Amount Per Serving (2 grams)

Calories 309 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Cholesterol 473mg158%

Sodium 568mg25%

Potassium 265mg8%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 3g3%

Protein 18g36%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoyed this recipe?Please consider ! It really does mean so much ♥

Tried this recipe?Mention @nashvillemade over on Instagram or let us know in the comments below!

Save to Pinterest!Head over to @plaineverything on Pinterst to save this recipe and many others to your Pinterest collections! We share recipes, Disney reviews, and money-saving tips daily☺

Dill Pickle Egg Salad | Easy High Protein Recipe

Dill pickle egg salad is a simple and nutritious meal packed with protein and flavor! It’s an easy recipe perfect for all the pickle lovers out there!