Dill Pickle Egg Salad

Author: Katie

This simple recipe is a lighter, tangier take on traditional egg salad- made with Greek yogurt, less mayo, and plenty of crisp dill pickles. It’s quick to throw together and perfect for sandwiches, salads, or snacky lunches.

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5 from 1 vote

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Appetizer, Snack

Cuisine: American-Inspired

Servings: 2 -3 servings

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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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