Egg Salad with Pickles and Dill is the kind of dish that instantly lifts your spirits with every bite—creamy eggs tossed with zesty pickles and loads of fresh dill for an herbaceous, tangy twist you’ll crave again and again. Whether you’re looking for a protein-packed lunch or a flavorful upgrade to your usual sandwich routine, this egg salad is as bright and satisfying as comfort food gets. And the best part? It’s ridiculously easy, making it ideal for busy weekdays, leisurely brunches, or even a last-minute picnic.
Ingredients You’ll Need
All you need are a handful of humble ingredients, but each one has an important role in creating the perfect harmony of creaminess and crunch in Egg Salad with Pickles and Dill. Let’s break down why every component matters, so you can build this salad with total confidence!
- 6 hard-boiled eggs: The hearty, creamy foundation—make sure they’re cooked and cooled for easy chopping and perfect texture.
- 2 tablespoons mayonnaise: This adds just the right amount of creaminess and a slightly tangy richness.
- 1 tablespoon Dijon mustard: Dijon adds a subtle kick and depth of flavor that makes everything pop.
- 2 tablespoons pickles, finely diced: Pickles deliver that snappy crunch and just the right touch of salty tang.
- 1 tablespoon fresh dill, chopped (or 1 tsp dried): The unmistakable freshness and delicate aroma of dill make the salad shine.
- Salt and pepper to taste: Don’t skimp—seasoning brings all the flavors together beautifully.
How to Make Egg Salad with Pickles and Dill
Step 1: Prep Your Ingredients
Start by making sure your eggs are hard-boiled and cooled—this helps them chop nicely without crumbling. Peel and chop the eggs into bite-sized pieces, and finely dice your pickles for even crunch in every bite. Chop fresh dill (if using) for maximum flavor.
Step 2: Mix the Dressing
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped pickles, and dill. Give it a good stir until everything is well blended—this creamy, tangy dressing will coat the eggs and bring all the flavors together.
Step 3: Gently Combine with Eggs
Add your chopped hard-boiled eggs to the bowl. Using a spoon or spatula, gently fold the eggs into the dressing. Take care not to mash them too much; you want to keep nice, hearty chunks for the best texture in your Egg Salad with Pickles and Dill.
Step 4: Season and Taste
Add salt and freshly ground black pepper to taste. Give everything one final gently stir to ensure it’s seasoned perfectly. Taste and adjust—you might want a little more dill or an extra pinch of pepper.
Step 5: Serve and Enjoy!
That’s it! Your Egg Salad with Pickles and Dill is ready. Serve right away for a chilled, refreshing meal, or pop it into the fridge to let the flavors meld. It’s perfect on bread, toast, crackers, or just with a spoon!
How to Serve Egg Salad with Pickles and Dill
Garnishes
A sprinkle of extra fresh dill over the top makes the salad look irresistibly green and inviting. You can also add a dash of smoked paprika or a thin slice of pickle for a pop of color and a hint of extra flavor.
Side Dishes
Serve your Egg Salad with Pickles and Dill alongside some simple greens, a crunchy cucumber salad, or even a handful of salty potato chips for a classic combo. It also pairs beautifully with vine-ripened tomatoes or crisp veggies for a refreshing, balanced meal.
Creative Ways to Present
Get imaginative: scoop the salad into lettuce cups for a light, gluten-free option, use it as a filling for pita pockets or wraps, or pile it high on toasted sourdough. For gatherings, try serving mini tartlets filled with Egg Salad with Pickles and Dill for an adorable, party-friendly snack.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Salad with Pickles and Dill can be kept in an airtight container in the refrigerator for up to three days. The flavors continue to blend and improve, though give it a gentle stir before serving to refresh the texture.
Freezing
Freezing isn’t recommended for egg salad—it can change the creamy consistency and affect the quality of both the eggs and mayonnaise. For the best experience, prepare just what you need for a few days and enjoy it fresh from the fridge.
Reheating
Egg Salad with Pickles and Dill is served cold or at room temperature, so reheating isn’t necessary. Simply take it out of the fridge a little before serving to take the chill off, and you’re good to go!
FAQs
Can I use sweet pickles instead of dill pickles?
Absolutely! Sweet pickles add a different flavor profile and a touch of sweetness, so feel free to swap them in if you prefer that over the tang of dill pickles.
Is there a substitute for fresh dill?
Yes, if fresh dill isn’t handy, dried dill works beautifully—just use about a third of the amount since dried herbs are more concentrated. Other fresh herbs like chives or parsley also make lovely additions.
How long does the egg salad last in the fridge?
Egg Salad with Pickles and Dill will stay fresh and tasty in the fridge for up to three days in a sealed container. Be sure to stir before serving, as the dressing may separate a bit over time.
Can I make this recipe lighter?
Definitely! Try swapping all or part of the mayonnaise for Greek yogurt to lighten it up while still keeping things creamy, or use low-fat mayo if you prefer.
Is Egg Salad with Pickles and Dill gluten free?
The salad itself is naturally gluten free—just take note of what you serve it with. For sandwiches, use gluten free bread or serve it with rice cakes or stuffed into bell peppers for a wholesome, wheat-free option.
Final Thoughts
Egg Salad with Pickles and Dill is one of those entirely crave-worthy recipes that feels like a treat but comes together in minutes—bright, creamy, and perfect for any meal. Give it a try, and you might just find it becomes your go-to for speedy lunches and last-minute gatherings. Enjoy every tangy, herb-packed bite!
Print
Egg Salad with Pickles and Dill Recipe
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
Creamy and tangy, this egg salad is brightened by crunchy pickles and fresh dill—great on toast or for sandwiches.
Ingredients
For the Egg Salad:
- 6 hard-boiled eggs, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickles, finely diced
- 1 tablespoon fresh dill, chopped (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Mix together mayonnaise, mustard, pickles, and dill. Combine these ingredients in a bowl.
- Add chopped eggs and stir gently. Fold in the chopped hard-boiled eggs.
- Season with salt and pepper and serve. Add salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch/Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 375mg