Egg Salad with Pickles

Bowl of egg salad sprinkled with fresh dill on a placemat with a spoon.

5 from 1 vote

Egg Salad with Pickles

This egg salad with pickles takes regular hard-boiled eggs and dresses them up with diced dill pickles and herbs for the best flavor ever. Try it on crackers, with lettuce, on toast and more. And, I have a secret weapon that makes this so incredibly simple to make.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: No cook

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 309kcal

Author: Tracey Hatch-Rizzi

Ingredients

6 large hard-boiled eggs See post for instructions and tips for boiling and peeling hard-boiled eggs.
½ cup mayonnaise
½ cup dill pickles finely chopped. ½ cup is about 2 medium pickles. Use sweet pickles if you prefer.
1 tablespoon Dijon mustard or regular yellow mustard
1 tablespoon dill fresh or dried
1 tablespoon chives fresh or dried
½ teaspoon salt I love to use kala namak black salt in eggs. Read more in my Kala Namak Ingredient Spotlight.
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Peel the boiled eggs, slice 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!). A pastry cutter cuts the eggs into perfect sized bits while mixing them in to the other ingredients.
If you don't have a pastry cutter, cut into chunks with a knife, then add to the bowl with the remaining ingredients and mix.
Chill for 20 minutes, season to taste and serve.

Notes

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 store

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

Variations

Make it low-fat – 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 easy 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.

Nutrition