Pickle Lovers’ Egg Salad.
This dill pickle egg salad is my all-time favorite lunch! Big chunks of hard boiled eggs tossed with diced pickles, sweet relish, dill, chives, pickle juice and more for the ultimate flavor. It’s amazing on toast, crackers, in salad and more!
I bet you have a ton of hard-boiled eggs to use up today!!
And I’ve got you. A brand new egg salad for all my pickle loving friends is here. And it’s GOOD. It may even become a staple lunch for you, and aren’t the ones that you can make ahead of time just the best?
They totally are.
I feel like I’m a bit of an egg salad connoisseur because eggs are my favorite food. Absolute favorite!! And I’m very picky about my egg salad.
I won’t eat it from a deli unless it’s prepared right in front of me. Actually, I won’t eat it anywhere unless it’s prepared in front of me.
And I have a very specific mayo-to-eggs ratio because I don’t like my salads like this to be too wet. There is nothing worse.
It seems like I’m super fussy about this and well, I guess I am. But I make a heck of a good egg salad and people rave over it, so I like to be specific.
I have a recipe for the best egg salad ever – I make this probably every other week. It’s truly the BEST!! We all adore it, even the kids. It’s a major staple here. And while nothing can quite beat that recipe, I wanted to share this pickle lovers’ version just in case you’re a pickle freak like I am. This is the one I make when it’s just me.
The one that is loaded with tons of pickle flavor. Like my dill pickle chicken salad!
And there are two major differences in this recipe. This is what makes it stand out from my classic, more traditional version.
First, it’s very pickle-focused. Of course. Hence the name! Not everyone in my life loves pickles, so this isn’t the recipe I make for everyone. But it’s the recipe I make for me. It’s my selfish egg salad that I love so much.
And second, I prefer to do a chunkier egg salad with this recipe. I use a knife and coarsely chop up the hard-boiled eggs, as opposed to finer chunks or slices. The texture here is so great and I love how it pairs with the diced pickles!
To get the maximum pickle flavor, I have a few ingredients that I love. Diced dill pickles, for one. I also like to use sweet relish. The sweetness is the perfect complement to this salad, and while you could add sugar or honey, I love using the sweet relish for more pickle flavor.
I also use the juice from a jar of dill pickles. I could drink it! And then I add chives and dill too.
Top it off with MORE pickles or micro greens or fresh herbs or just some cracked black pepper. It’s SO good.
This combo is fantastic – so pickle-y and very satisfying. I love having it on hand in the fridge for easy lunches! It’s easily one of the most made recipes in my kitchen.
Dill Pickle Egg Salad
Pickle Lovers’ Egg Salad
- 12 hard boiled eggs, peeled and coarsely chopped
- ⅔ cup chopped pickles
- ¼ cup mayonnaise
- 3 tablespoons plain greek yogurt
- ¼ cup dill pickle juice
- 2 teaspoons dijon mustard
- 2 to 3 tablespoons sweet relish
- 1 teaspoon dried chives
- ½ teaspoons dried dill weed
- kosher salt and pepper
- fresh microgreens and dill for serving
- pickles for serving
- As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 10 to 12 minutes. Then place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- To make the salad, place the chopped hard boiled eggs in a bowl with the chopped pickles. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Whisk together the yogurt, mayo, pickle juice, mustard, relish, chives, dill week and a big pinch of salt and pepper. Gently toss the eggs and pickles in the mixture. Taste and season with more salt and pepper or more relish as needed.
- Serve on toast, with microgreens or fresh dill. Or serve on salad, in lettuce cups or with crackers!
Give me all the crunchy toast!