Egg Salad with Pickles

Dill pickle egg salad is one of the easiest and tastiest low-carb egg recipes and makes the best keto egg salad.  If you have a bunch of hard-boiled eggs left over from Easter, this just may be the number one Easter egg recipe to make.  It has a savory creamy texture, while still being light and tasty.

If you’ve never tried pickles in egg salad, you’re in for a real treat.  Dill pickles add a brightness and slight acidity that balances out the fat in the yolk and mayonnaise.  It elevates the classic egg salad recipe and is just so, so good. And, if you aren't a fan of dill pickles and want a sweeter version, replaced them with sweet pickles.

If you want to try other low-carb egg recipes, check out this Frittata with Leeks and Ham, or a Low Carb Toad in the Hole, both baked in a cast iron skillet.

Why you’ll love this recipe

• Fast and tasty – it’s so easy to make with pantry staples
• Healthy, high protein salad – eggs are a complete protein and are considered a ‘super-food’
• Easy, budget-friendly, make-ahead meals – not only is this recipe simple to make, but it contains inexpensive ingredients that make a great salad that keeps for days
• Special diet friendly – this recipe is perfect for a paleo, low-carb keto or low-FODMAP egg salad

Ingredients

Here's what you need to make this delightfully creamy, tasty salad:

• Hard-boiled eggs – the star of the recipe. Read below about my favorite methods for boiling and peeling.
• Mayonnaise – makes this recipe so creamy and savory
• Pickles – I use finely chopped dill pickles, but you can use sweet pickles if you prefer
• Dijon mustard – adds a sharpness and zesty flavor
• Dill – I like to use fresh dill, but dried dill can also be used
• Chives – finely chopped fresh chives are best, but dried chives also work well
• Salt and pepper – brings the flavors together. I love using kala namak black salt with eggs - they're a perfect pairing! Read more about my favorite salt in this Kala Namak Ingredient Spotlight.

Hard-boiling eggs on the stove

• Place the eggs in a pot and fill it with enough water to cover them by about an inch
• Add 1 teaspoon of salt and bring to a rolling boil
• Turn off the heat and let sit in the water for 15 minutes
• Scoop out the eggs with a slotted spoon and place into an ice water bath until fully cooled

TIP: Adding salt to the water makes the water come to a boil faster and is said to help seal the shell to prevent breakage.

Instant Pot hard-boiled eggs

I like using the 5-5-5 method:

• Place 1 cup of cold water in the pressure cooker
• Put the eggs in the egg rack in the Instant Pot and seal the pressure cooker
• Set the cook time to 5 minutes on high pressure
• Once cooked, let the pressure release naturally for 5 minutes, then release the pressure using the quick release method
• Remove the eggs and place in an ice water bath for 5 minutes

TIP: High altitude hard-boiled eggs – altitude affects how many things cook, including eggs.  Allow 3-5 more minutes of boiling if you live at high altitude.

Easy hard-boiled egg peeling

There are a few tips to get hard-boiled eggs to peel easily.

• Plunge the eggs in an ice water bath – remove the eggs from the boiling water with a slotted spoon and rest in an ice water bath.  This shock and rapid cooling helps separate the egg from the shell.
• Crack the entire shell – gently tap all around the egg on the counter
• Gently roll the egg – roll between your hands or on the counter to loosen the shell.  Skip this step for softer eggs, as they can tear.
• Start peeling from the large end – begin peeling from the air pocket at the large end.  This makes an easy start to the process.  Be sure to lift and peel away the thin membrane beneath the shell.
• Peel under running water – this helps loosen the shell and removes any broken shells that may want to stick to the white

Instructions

I have a secret weapon that makes chopping eggs for this salad so easy – you don’t even need to chop them separately.

• Peel and slice the boiled eggs in half and place in a medium-sized mixing bowl
• Add the mayonnaise, chopped pickles, Dijon mustard, chives, dill, salt and pepper

Chop the eggs and mix the ingredients with a pastry cutter (my secret weapon!).  This cuts the eggs into perfect sized bits while easily mixing them with the other ingredients.

TIP:  If you don’t have a pastry cutter or want larger chunks of egg, chop the eggs into desired chunks with a knife, then add to the bowl with the other ingredients and mix.  I find that using a pastry cutter for this job makes the perfect sized chunks of egg for sandwiches, crackers, lettuce wraps, etc.

How to serve

• Serve on crackers or Norwegian crispbread -  I love the gluten-free version from Trader Joe’s.  They’re delicious, keto-friendly crackers.
• Make a sandwich or lettuce wrap – serve on Low-carb Sandwich Thins, toasted Parmesan Oregano Bread, on your favorite low-carb bread (I like Sola) or serve in lettuce
• Add to a salad – this is a perfect protein addition to your favorite green salad

How to store

Store in an air-tight container in the refrigerator for up to 4 days.

Variations

• Low-fat egg salad – use Greek yogurt in place of mayonnaise for a lower fat version.  It will taste more tangy and may be less creamy than using mayo.
• Make it spicy – add a tablespoon of prepared horseradish, or this amazing homemade Horseradish Mustard Sauce
• Add cheese – grated parmesan is absolutely divine
• Use relish – if you don’t have any whole pickles, using relish is also a perfect option.  Use less relish than you would regular chopped pickles or it may be a bit too vinegary.

FAQ

What to serve with Dill Pickle Egg Salad