This dill pickle egg salad is my go-to lunch. Large chunks of hard-boiled eggs mixed with diced pickles, sweet relish, dill, chives, pickle juice and a creamy base for bold, tangy flavor. It’s wonderful on toast, crackers, over greens or enjoyed on its own.
I’m guessing you have a bunch of hard-boiled eggs to use up — this recipe is perfect for that.
I made this pickle-forward egg salad for everyone who loves serious pickle flavor. It keeps well in the fridge, which makes it ideal for easy make-ahead lunches.
I’m a bit of an egg-salad snob — eggs are my favorite food — and I prefer a specific mayo-to-egg balance so the salad isn’t too wet. I like a chunkier texture here, chopping the eggs coarsely so you get substantial bites that pair nicely with diced pickles.
I already have a classic egg salad recipe I make often, but when I want something full of pickle flavor I turn to this version. It’s similar in technique but distinctly pickle-forward — the perfect choice if you love briny, tangy notes.
Two things make this recipe stand out: first, it emphasizes pickles — diced dill pickles, sweet relish and a splash of pickle juice — to give a bright, layered pickle flavor. Second, I keep the eggs chunky, chopped with a knife rather than mashed, for a satisfying texture.
To maximize pickle flavor I use chopped dill pickles along with a bit of sweet relish — the relish adds a touch of sweetness that balances the brine without needing extra sugar. I also add pickle juice from the jar and finish with chives and dill for fresh herb notes.
Top your serving with extra pickles, microgreens, fresh herbs or a crack of black pepper. It’s great on toasted bread, in lettuce cups, on crackers or piled over a salad. This version is one I make when I want that bold pickle punch all to myself.
This combination is crunchy, tangy and very satisfying. I keep it on hand in the fridge for quick lunches and snacks — it’s one of the most-made recipes in my kitchen.
Dill Pickle Egg Salad
Pickle Lovers’ Egg Salad
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Ingredients
- 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 teaspoon dried dill weed
- kosher salt and pepper, to taste
- fresh microgreens and dill for serving (optional)
- extra pickles for serving (optional)
Instructions
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How to hard-boil eggs: Place eggs in a large pot and cover with cold water. Bring to a boil, let it bubble for 1 minute, then turn off the heat and cover. Let the eggs rest in the hot water for 10 to 12 minutes. Transfer the pot to the sink and cool the eggs quickly by replacing the hot water with cold water, repeating until the eggs are chilled. You can add ice to speed cooling.
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To assemble: Place the coarsely chopped hard-boiled eggs and chopped pickles in a bowl. In a separate bowl (or the same bowl), whisk together the Greek yogurt, mayonnaise, dill pickle juice, Dijon mustard, sweet relish, dried chives, dried dill and a generous pinch of salt and pepper. Gently fold the dressing into the eggs and pickles until combined. Taste and adjust seasoning or add more relish if you prefer it sweeter.
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Serve: Spoon onto toasted bread, crackers, lettuce cups or a bed of greens. Garnish with fresh dill, microgreens or extra pickles and finish with cracked black pepper.
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Give me all the crunchy toast!