Dill Pickle Egg Salad

Dill pickle egg salad is a tasty twist on the classic egg salad recipe. This recipe adds the flavors of dill pickles for a can't-miss sandwich filling.

Some nights it's nice to have some lighter dinner options - meals like salads and sandwiches. Whether it's just because you need a smaller dinner or just want something that doesn't weigh you down.

This dill pickle egg salad is a just such a dinner! It has additional creaminess from the Greek yogurt and extra flavor from the dill pickles, pickle juice, and seasonings.

It's a quick dinner that's tasty without being heavy!

Ingredient notes and substitutions

• Greek yogurt: Any variety of plain Greek yogurt will work here, but be sure that your yogurt is not flavored. Full fat yogurt will give you the creamiest results.
• Dijon mustard: Or you can use another mustard, like yellow mustard or spicy brown mustard, if you prefer.
• Dill pickles: Chopped or whole dill pickles are fine. If whole, just chop them up accordingly.
• Pickle juice: This will enhance the flavor of the salad and give it more of the dill pickle flavor. Just grab some from the pickle jar.
• Sea salt: If you're using table salt, use half the amount of salt.
• Garlic powder: Be sure to use garlic powder, not garlic salt. You could also use fresh minced garlic if you want stronger garlic flavor.
• Dill: Fresh is best, but you can substitute dried if you can’t find fresh dill. You will need ½-1 teaspoon if using dried dill.

How to make dill pickle egg salad

Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.

Step 1: Place your eggs in a large sauce pot.

Step 2: Fill pot with enough cold water to cover the eggs and come 1-inch above the eggs.

Step 3: Bring the water to a full rolling boil.

Step 4: Once the water reaches a rolling boil, remove pot from heat and cover.
Let the pot sit (covered) for 15 minutes.

Step 5: Create an ice bath in a large bowl by adding a handful of ice to the bowl and fill with cold water.

Step 6: Add the cooked eggs to the ice bath and allow them to sit for 5 minutes.

Step 7: Carefully crack each egg against the counter and peel under running water.

Step 8: Chop the cooked eggs. I like to slice them into about ¼ inch pieces.

Step 9: Add the eggs to a large mixing bowl, along with the Greek yogurt, Dijon mustard, pickles, onion, pickle juice, sea salt, black pepper, garlic powder, and dill.

Step 10: Carefully mix the ingredients together until combined.

Tips

• Boiling: It's important that the eggs be at a full rolling boil. A full rolling boil means that there are large bubbles rapidly coming to the surface and popping across the entire pot of water. The water should also be at 212F.
• Mayo: If you'd like some mayonnaise in your egg salad, use half mayo and half Greek yogurt or swap out all of the Greek yogurt with mayonnaise.

Serving suggestions

This egg salad makes a great sandwich filling! Serve it on your favorite bread or on a croissant for an easy sandwich. You could also serve it with crackers or veggies like celery and carrots.

Storage

Store any leftover egg salad in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.

More easy dinner recipes!

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