This Dill Pickle Egg Salad is a creative and flavorful spin on the classic egg salad.  Hard boiled eggs and tangy dill pickles are tossed with fresh herbs, sweet red onion and a creamy dressing that takes just minutes to make. It’s the ultimate quick and easy low carb lunch.

Jump to:

• ❤️ Why You'll Love This Dill Pickle Egg Salad Recipe
• 🛒 Ingredients for Dill Pickle Egg Salad
• 🔪 How to Make Dill Pickle Egg Salad
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve Egg Salad With
• 🔄 Substitutions and Additions
• Are dill pickles good in egg salad?
• What are some common mistakes to avoid when making egg salad?
• What is the best dressing for egg salad?
• 🍽️ More Healthy Salads

❤️ Why You'll Love This Dill Pickle Egg Salad Recipe

• Chopped hard boiled eggs
• Tangy dill pickles and sweet red onion
• Blended with a creamy flavorful dressing
• Creative spin on traditional egg salad
• Quick and easy to make
• Perfect low carb lunch

If you’re not impressed with classic egg salad, you’re going to love this creative spin. Dill pickles give this otherwise average egg salad a tanginess that really sets it apart. Fresh herbs also lighten things up and give this egg salad plenty of flavor.

It’s ideal for meal prepping for your lunch, brunch or an easy dinner.  There are a number of ways you can serve it, I’ve listed some ideas down below for you to check out.

This egg salad is also family friendly, low in carbs and high in protein. It’s the perfect healthy salad that you can feel good about feeding your family.

🛒 Ingredients for Dill Pickle Egg Salad

• Eggs
• Dill pickles
• Mayonnaise
• Sour cream
• Red onion
• Dill pickles
• Fresh dill
• Fresh chives
• Dijon mustard
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Mixing bowls
• Whisk

🔪 How to Make Dill Pickle Egg Salad

Add the eggs to a saucepan and cover with cold water.  Add in a tiny bit of white vinegar and a healthy pin of salt.  Then bring to a boil, turning the heat down to simmer for 10 minutes. Transfer the eggs to a bowl with cold water and let them sit for 10 minutes.

After 10 minutes, peel and coarsely chop the eggs.  You don’t want to chop them too finely, as they will break down when you add the other ingredients and toss them in the dressing.

While the eggs are cooking, add the mayonnaise, sour cream, pickle juice, dijon mustard, salt and pepper to a small mixing bowl.

Whisk to combine, then set aside.
Once the eggs are ready and chopped, add them to a bowl.

Add in the chopped pickles, red onion, chives and dill. Gently toss to combine, then pour the dressing over the top.

Toss to coat all the egg in the dressing, making sure not to break the eggs down too much. The amount of dressing you will need to use will vary depending on the size of your eggs. Larger eggs will use the entire batch of dressing, where smaller ones might only need just ¾ of it. Start by adding ¾ of it, mix and see if you need to add more.

Chill it in the fridge for at least 30 minutes before serving.

💡 Tips

• Don’t chop the eggs too small, otherwise the yolks will become more like a paste, when you really want small chunks.
• Keep an eye on the eggs when you’re boiling them.  They should have a gentle simmer for 10 minutes, not a hard roaring boil. Boiling them at a high heat can cause the shells to crack, so you’ll want to try to avoid that.
• Be sure to chop your red onion and pickles small enough, so you’re not biting into huge chunks.  The eggs are the star of the show, so they should be chopped in larger pieces.
• Avoid over mixing the egg salad, as this will break the eggs down and become mushy.
• Start by adding ¾ of the dressing first, mix and see if you need to add more, because using smaller eggs won't need all of the dressing. Using too much dressing will make your egg salad soupy.

☑️ Storage Instructions

Store leftover egg salad in an airtight container for 3-5 days in the fridge.

🍴 What to Serve Egg Salad With

There are a number of ways that you can serve this egg salad.  You can serve it in cucumber boats, in a half of an avocado, carve out a large tomato and fill it with the egg salad. You can also serve over your favorite salad, mixed greens or the traditional bread, bun or bagel.  If you’re trying to keep carbs low, just make sure you use breads that are also low in carbs.

🔄 Substitutions and Additions

• If you don’t have red onion, you can use yellow onion, though it will give a stronger onion flavor to the egg salad. Alternatively, you can use shallot.
• If you prefer sweet pickles over dill, you can use them instead.  Relish will also work, just be sure to drain off any excess liquid so it doesn’t water down your egg salad.
• For a punch of flavor, you can add in some chopped tarragon.  It’s has such great flavor, but it’s on the stronger side, so make sure you taste it first and make sure you like it.
• If you can’t find chives, you can use the green parts of scallions instead.  Just make sure to chop them up fine.

Are dill pickles good in egg salad?

Absolutely, but it really can be a matter of taste.  Sweet pickles can also work well in egg salad, just be sure to buy the “no sugar added” type if you are trying to keep carbs and sugars low.

What are some common mistakes to avoid when making egg salad?

Overcooking the eggs and smashing the yolks into a paste.  The way I make this egg salad is more chunky style, which includes the yolks being chunky. It’s best to mix the dressing separately, then add it in with the chopped eggs and other ingredients.

What is the best dressing for egg salad?

Traditionally, you would use a blend of mostly mayonnaise, lemon juice with some dijon mustard.  In this recipe, I use both, but also introduce sour cream and some dill pickle juice, instead of lemon juice, to ramp up the pickle flavor.

🍽️ More Healthy Salads

• Chopped Kale Salad
• Strawberry Spinach Salad
• Chickpea Salad
• Smoked Salmon Salad
• Spinach and Arugula Salad