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5 from 7 votes

Egg Salad with Pickles

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!
Prep Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: American
Keyword: best egg salad, egg salad recipe, egg salad with dill pickles, how to make egg salad
Servings: 6
Calories: 194kcal


  • 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.


Calories: 194kcal | Carbohydrates: 2g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 254mg | Sodium: 705mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg