This dill pickle egg salad keeps things simple with just 7 ingredients- and it’s a lighter take on the classic, thanks to creamy Greek yogurt instead of loads of mayo. High in protein, lower in fat, and still totally satisfying.
Quick overview
✅ Just 7 ingredients
✅ Lighter than traditional egg salad
✅ Perfect for sandwiches, bagels, or salads
✅ Meal prep-friendly
When it comes to egg salad with pickles, what really makes this one stand out is 100% the dill pickles. They give the salad this salty-tangy crunch that you just don’t get from sweet pickles. Plus, I throw in a bit of fresh dill too, because let’s be honest, dill pickles alone aren’t always as dilly as you want them to be.
I usually whip this up when I’ve got a few hard-boiled eggs hanging around (hello Easter!) and zero brain space for what to eat. It works as a sandwich filling, on bagels or scooped onto crackers.
Sweet, sour or dill? Let's talk pickles.
- Sweet Pickles. Yep, they’re exactly that- sweet! Pickled in a sugary brine, they have a mellow, dessert-y flavor. Think snacky, not zingy.
- Bread and Butter Pickles. Sweet and tangy. They’ve got sugar, vinegar, and spices, so they land somewhere in the middle. Great in burgers.
- Sweet Gherkins. Tiny and sugary-sweet. These are usually bite-sized and super kid-friendly.
- Dill Pickles. Classic tang! Pickled with dill, garlic, and vinegar, these are savory, sour, and herby. Perfect for egg salad if you asked me.
- Sour Pickles . The tangiest of the bunch! Fermented in salty brine without sugar.
In this recipe, we’re sticking with good old dill pickles- plus a handful of fresh dill- to really dial up that sharp, herby flavor.
Ingredients & substitution notes
- Eggs: Go for organic if you can. The flavor and texture really do make a difference.
- Dill pickles: These are vinegary and briny, not sweet. You want that tang. (And no, they're not the same as gherkins.)
- Fresh dill: Because dill pickles alone aren’t super dilly!
- Dijon mustard: Adds a zippy, sharp little kick. Don’t skip this.
- Yogurt: I use Greek yogurt. It’s thick, creamy, and neutral. If you're dairy-free, try soy or almond-based ones with mild flavor. Don't go for coconut yogurt or your egg salad will taste tropical 😉
- Mayo: went with vegan mayo (Hellmann’s is my go-to), but use whatever you like.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Cook the eggs in pot of boiling water for about 10-11 minutes.
Step 2: Once they're done, transfer them to an ice water bath and let them cool for at least 10 minutes (this will make peeling much easier!).
Step 3: In a large mixing bowl, whisk together all the sauce ingredients.
Step 4: Chop the eggs to your liking (I go for chunky) and gently fold them into the sauce. Give it a taste and adjust the seasoning if needed.
My go-to prep tips
- Use a hand chopper for pickles: You know, those little manual food chopper things with a pull cord or lid you push down? Game changer. Perfect for dicing pickles really quickly.
- Chop eggs by hand or egg slicer: While the food chopper is great for pickles, I don’t like it for eggs- I prefer larger chunks for texture.
- Avoid the food processor: It'll overdo it. Especially the pickles.
- Go easy on the dill: Its flavor can take over the whole thing pretty quickly. I start with one tablespoon, then taste and tweak.
Boiling eggs like a pro
- Start with room temp eggs: This helps prevent them from cracking when they hit boiling water.
- Add eggs to already boiling water: Gently lower them in with a spoon so they don’t bash and crack (yes, I've been there multiple times).
- Simmer for 10-11 minutes: You want set yolks, not chalky dry ones.
- Ice bath right after cooking: Pop the eggs in a bowl of ice water for at least 10 minutes. This stops the cooking and makes them super easy to peel.
- Roll and crack method: Once cooled, gently roll the egg on the counter to crack the shell all around, then peel under running water.
Variations & add- ins
- Dairy-free: Use a neutral non-dairy yogurt like soy or almond, and a vegan mayo.
- Vegan? Not really doable, but if you're adventurous, you could try a tofu scramble base instead of the eggs. Please keep in mind that I haven't tested this recipe that way!
- Even lower fat: Skip the mayo and use all Greek yogurt.
- Lower cholesterol: Use fewer egg yolks- try 4 whole eggs + 2 egg whites, or adjust to your needs.
Add-ins to try:
- Finely diced red onion or shallots (I prefer the softer texture of shallots)
- Chopped scallions or green onion
- Other fresh herbs such as chives or fresh parsley
- A pinch of smoked paprika
- Splash of pickle juice or fresh lemon juice for extra tang (make sure to only add 1 teaspoon though, we don't want a runny egg salad)
- Capers
Serving ideas
- Sandwiches: The go-to. My favorite one is toasted sourdough bread.
- Bagels: My absolute fave is spooning it onto a warm, toasted homemade bagel. If you haven’t tried my Avocado Bagels- they’re the perfect match.
- As a dip with crackers: Makes a great snack that's high in protein.
- Lettuce wraps: Just scoop some into butter lettuce or romaine leaves as an appetizer.
- Tossed into a green salad: Sometimes I just spoon some over whatever leafy greens I’ve got lying around in the fridge. It works surprisingly well- especially with things like radish or avocado.
Storage
- Fridge-friendly: Keeps in an airtight container for about 3 days.
- Meal prep tip: Make it ahead, but wait to add the pickles and any salt until just before eating. It can draw out moisture from the pickles and eggs and make things watery.
FAQ
You can, but I wouldn’t recommend sweet pickles here- too sugary and it throws off the balance. Sour pickles would work too, but dill gives the best herby punch.
It usually comes down to moisture from the pickles or over-salting too early. Salt draws out water from both the eggs and pickles, so if you season it right away and let it sit, things can get a bit soggy. I recommend adding salt just before serving- and patting your chopped pickles dry with a paper towel if they’re extra juicy.
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📖 Recipe
Dill Pickle Egg Salad
Equipment
- 1 large mixing bowl
- 1 hand chopper *optional
- 1 pot *for boiling the eggs
Ingredients
- 5 hard boiled eggs
Sauce
- ¼ cup (65 g) Greek yogurt
- 2 tablespoon (30 g) mayo (I used Hellman's vegan)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill *finely chopped
- ¼ cup (50 g) dill pickles *diced
- salt & pepper to taste
Instructions
- Add eggs to a pot of boiling water (gently!) using a spoon and let them simmer for about 10-11 minutes. Then remove with a slotted spoon and transfer them straight into an ice bath filled with cold water and a handful of ice cubes. Let them chill out for at least 10 minutes.5 hard boiled eggs
- Once cooled, peel your eggs under running water and chop them up into small chunks. I like mine a little rustic- not too fine.
- In a bowl, whisk together all the sauce ingredients. I like to dice the dill pickles using one of those little hand choppers but using a knife works just as well. Taste and tweak if needed.¼ cup Greek yogurt, 2 tablespoon mayo, 1 teaspoon Dijon mustard, 1 tablespoon fresh dill, ¼ cup dill pickles, salt & pepper to taste
- Fold in the chopped eggs last and gently mix to combine.
Video
Notes
- Storage: Keeps in an airtight container for about 3 days. Make it ahead, but wait to add the pickles and any salt until just before eating. It can draw out moisture from the pickles and eggs and make things watery.
- Avoid the food processor: It'll overdo it. Especially the pickles.
- Go easy on the dill: Its flavor can take over the whole thing pretty quickly. I start with one tablespoon, then taste and tweak.
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