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 – put it in a sandwich or on a salad and you’re all set!
A Classic Egg Salad Recipe – With Pickles!
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!
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!
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.
For this recipe, we’ve got eggs, all the creamy ingredients in your average egg salad, plus pickles and pickle juice!
Here’s what you’ll need:
- 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.
- 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!
If you’re doing the low-carb thing, you can serve it as lettuce wraps or in lettuce cups. You can also top a bed of lettuce with egg salad for a big, protein-packed meal 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.
Egg Salad with Pickles
- 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
- 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.