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This Egg Salad with Pickles is creamy and flavorful. The pickles add crunch and the dill adds freshness. It’s the perfect snack or light meal – make an egg salad sandwich or enjoy on a salad and you’re all set!
Egg salad has long been a picnic, potluck, and brunch staple. While you may be team traditional egg salad, I’m here to convert you to the dark side. And over here, on the darkside, we’ve got pickles!
Why You’ll Love This Egg Salad Recipe
- Pickles make all the difference! Sure, I’ve seen people add relish to their egg salad, but repeat after me – This. Is. Better. Just imagine creamy egg salad with chunks of juicy pickles in each and every bite! The next time you’re craving pickles, I want you to think egg salad with pickles!
- Perfect for summer. Egg salad is a pretty classic dish in my family, but the pickles add the best twist. Egg salad sandwiches with some fresh lettuce and tomato is where it’s at friends!
- Super easy. Other than boiling the eggs, this egg salad recipe keeps the kitchen nice and cool. A must during the hot summer months!
Why Add Pickles to Egg Salad?
I think the real question you should be asking yourself is, “Why not add pickles?” I can’t come up with a single reason, can you?
Pickles have long been a favorite of mine and I’m pretty sure they can be added to anything and make it better (except maybe dessert). I love dills and sweet gherkins. Honestly, either will do here. I do prefer to use dill pickles, but the sweetness of gherkins stands up nicely, too.
Plus, the acidity from the brine cuts the salad and makes the whole thing come together just perfectly.
Recipe Ingredients
- Hard-boiled eggs. If you hard boil your eggs to medium, they will be more creamy. This is how I like it best, but you can also do well-done hard-boiled eggs. It will still be just as yummy.
- Pickles. I love pickles (but you already know that). Finely dice each pickle spear so you get a bit of pickle in each bite. Some people use relish, but I really prefer having the larger chunks of pickle that goes hand-in-hand with using actual pickles.
- Mayonnaise. Mayo makes this recipe ultra creamy and tangy.
- Dijon mustard. The Dijon mustard adds a nice little kick and breaks up all of that flavor from the egg and mayo.
- Pickle juice. The secret weapon. The acidity adds to the perfect balance and this ensures there is pickle flavor in every single bite.
- Chopped fresh dill. Chopped dill adds a nice bit of freshness to each bite. You’ll want to save some for the garnish, too.
- Salt and fresh ground pepper. Don’t forget to season your egg salad to your liking. You might not realize it, but salt and pepper make a big difference in flavor.
How to Make Egg Salad with Pickles
- Mix. Combine the chopped eggs and diced pickles in a medium-sized mixing bowl. Set aside.
- Whisk. In a separate bowl, whisk together the mayonnaise, mustard, pickle juice, dill, salt, and pepper. Whisk it all until combined.
- Combine. Add the mayonnaise mixture to the egg mixture and gently stir until everything is thoroughly incorporated.
- Test. Taste for seasonings and adjust accordingly.
- Cool. Cover and refrigerate until ready to use.
- Serve. Serve with crackers or on sandwiches.
Serving Suggestions
- My favorite way to serve this egg salad is simply on crackers. It makes for the most perfect snack.
- I also never pass up the opportunity for an egg salad sandwich. I like mine on rye with some sliced tomatoes, bacon, and sprouts. Or, in a wrap!
- Instead of an egg salad sandwich, you could also do a lettuce wrap or use lettuce cups. The crunch will add a great contrast to the creamy egg salad.
How to Store Egg Salad
- You are going to want to store your egg salad in the fridge. Egg salad must be refrigerated because of the eggs and mayo. In fact, if it sits out for more than an hour, you won’t want to keep it at all.
- To store it, add it to an airtight container and keep it in your refrigerator for 3 to 5 days.
More Easy Egg Recipes
Egg Salad with Pickles
Ingredients
- 8 to 10 hard boiled eggs,, finely chopped
- 3 pickle spears,, finely diced
- ⅓ to ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon chopped fresh dill,, plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- fresh chopped parsley,, for garnish, optional
Instructions
- Combine chopped eggs and diced pickles in a medium sized mixing bowl. Set aside.
- In a separate bowl, whisk together mayonnaise, mustard, pickle juice, dill, salt, and pepper; whisk until combined.
- Add mayonnaise mixture to the egg mixture; gently stir until thoroughly incorporated.
- Taste for seasonings and adjust accordingly.
- Cover and refrigerate until ready to use.
- Serve with crackers or in sandwiches.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This Egg Salad with Pickles looks absolutely delicious! Yummy!
It’s so funny because we’re usually not a pickle eating family but the flavor they add to this egg salad is out of this world! So delicious!!
Thank YOU! I am very glad you enjoyed it! 🙂
What a great lunch option! Going to get everything to make this this week!
I hope you enjoy it! Thank you so much! 🙂
So easy and delicious; even my picky eaters gobbled this up! Looking forward to enjoying this again tomorrow!
I am very glad you and your family enjoyed this recipe! Thank YOU! 🙂
I had this yesterday for lunch! I will say that the addition of pickles really makes a difference. It simply packs some crunch and is very delicious.
I am very glad you enjoyed it! Thank YOU! 🙂
Egg salad is one of my favorite! i will try your recipe!
I hope you enjoy it! Thank YOU! 🙂
I love this with the pickle spears. Very tasty! I know this is going to sound strange but my father would make egg salad when I was a kid and he used sweet pickles…I know it doesn’t sound good but you have to try it. I actually crave it still as an adult. Your recipe is now added to that craving list, thanks for sharing!
this is wonderful. the only thing i did different was the addition of some chopped pimentos i extract from cocktail olives so i can stuff them with bleu cheese. wondered what i’d do with all the pimentos collecting in the jar & they ended up fitting this recipe perfectly!
What a creative use of pimentos! I’m glad to hear they were a perfect addition to the recipe. It’s always nice when you can find a tasty way to use up those extras. Thanks for sharing your tip! 🙂