Dill Pickle Egg Salad
The secret to better egg salad? Dill pickles. This creamy Dill Pickle Egg Salad is bright, crunchy, and perfect for lunch or light supper.
Dill Pickle Egg Salad
There's usually a moment each spring on the farm when the fridge is full of eggs and I think, well, I guess it's time to make Dill Pickle Egg Salad and angel food cake. It is one of my favorite parts of the season.
This Dill Pickle Egg Salad takes the classic version and gives it a bright, dilly boost with chopped pickles.
Creamy eggs, crunchy pickles, and simple dressing come together fast for a quick lunch or light supper.
I love eating it on white sourdough bread, scooped onto crackers, or tucked into lettuce wraps. However you eat it, this is a fantastic, budget friendly meal that tastes like spring.
If the eggs are piling up in your fridge this spring, this is a pretty tasty way to use them.
Ingredients for Dill Pickle Egg Salad
- hard boiled eggs - I prefer steaming my farm fresh eggs - they peel better than boiling them
- seasonings - Keeping it simple here with dill, sugar, salt and pepper
- mayonnaise to bring it together - if you use Miracle Whip, omit the sugar
- chopped dill pickles with a little pickle juice - brightens the richness of the eggs & mayonnaise
- minced onions, optional - leave out or adjust the amount if you want a milder egg salad
See recipe card for quantities.
Instructions
Steam the Eggs: I prefer to steam mine as this seems to be the most effective way to get farm fresh eggs to peel. See the recipe card for full instructions.
Season: Stir in the mayonnaise, dill, sugar, salt, and pepper. Add the chopped pickles and a splash of pickle juice, then gently mix until everything comes together.
Serve: on soft or toasted bread, crackers, or lettuce wraps.
Top Tip
I like to use a pastry cutter to chop the eggs easily. A potato masher is another handy option.
FAQ
Yes, Greek yogurt or sour cream can be used in place of some or all of the mayonnaise.
I find that steaming the eggs results in the most successful peeling. See the recipe card for details on steaming farm fresh eggs.
Egg salad keeps well in the refrigerator for about 2-3 days when stored in an airtight container.
How to Steam Farm Fresh Boiled Eggs
- Bring 1 to 2 inches of water to a boil in a pot with a steamer basket or colander. Making sure the water does not reach the eggs.
- Add eggs, cover tightly, and steam for 13 to 15 minutes. Immediately rinse with cold water for 5 to 10 minutes to stop cooking and make them easy to peel.
- Crack the egg shells on the countertop and peel under cold running water.
Tips for Boiled Eggs
If you choose to boil the eggs, rather than steam them, here are a few helpful tips:
- Use Older Eggs: Eggs that have been in the fridge for a week or two are much easier to peel than farm-fresh eggs.
- Wait to place eggs into boiling water, rather than starting with cold water, to prevent the egg membrane from sticking to the white.
- Peel under cold running water or in a bowl of water. This helps separate the membrane from the egg.
Other Egg Recipes
If you have extra eggs on hand, you might also enjoy these recipes:
Similar Recipes
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Dill Pickle Egg Salad
Ingredients
Method
- Bring 1 to 2 inches of water to a boil in a pot with a steamer basket or colander. Making sure the water does not reach the eggs.4 large eggs
- Add eggs, cover tightly, and steam for 12 to 15 minutes. Immediately transfer to an ice bath for 5 to 10 minutes to stop cooking and make them easy to peel.⅓ cup mayonnaise, ¼ cup dill pickles, 1 Tablespoon dill pickle juice, 1 teaspoon onion, ¼ teaspoon dill weed, 1 teaspoon sugar, 1 pinch kosher salt , 1 pinch black pepper
- Crack the egg shells on the countertop and peel under cold running water.
- In a medium bowl, chop the peeled eggs, and stir in remaining ingredients. Chill.
- Serve on bread, toast, crackers, or in a wrap.
The perfect egg sandwich! I like the little bit of sweet with the dill pickles.