Creamy Egg Salad with Pickles and Fresh Dill

by

Creamy Egg Salad with Pickles and Fresh Dill

Looking for a quick, satisfying, and flavor-packed meal that comes together in minutes? This Creamy Egg Salad with Pickles is the ultimate go-to recipe for busy days, lazy weekends, or anytime you crave something tangy, creamy, and full of texture. With the briny crunch of pickles, the freshness of dill, and the richness of hard-boiled eggs, it’s a timeless dish that’s perfect on its own, stuffed into a sandwich, or served with crisp crackers.

Whether you’re prepping lunches for the week or whipping up a last-minute appetizer, this egg salad is a total crowd-pleaser.

Ingredients

Serves 6 | Prep Time: 10 minutes | Total Time: 20 minutes

  • 8 to 10 hard-boiled eggs, finely chopped
  • 3 pickle spears, finely diced
  • ⅓ to ½ cup mayonnaise (adjust for desired creaminess)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice (from the jar)
  • 1 tablespoon fresh dill, chopped (plus more for garnish)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: chopped fresh parsley, for garnish

Instructions

  1. Prepare the base:
    In a medium-sized mixing bowl, add the finely chopped hard-boiled eggs and diced pickles. Gently toss to combine.
  2. Make the dressing:
    In a separate small bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, chopped dill, salt, and pepper until smooth and creamy.
  3. Combine:
    Pour the mayo mixture over the eggs and pickles. Gently stir everything together until the salad is fully coated and creamy. Be careful not to overmix—keep the texture slightly chunky.
  4. Taste and adjust:
    Give it a taste and adjust the seasonings if needed. You can add more pickle juice for extra tang or more mayo for added creaminess.
  5. Chill:
    Cover and refrigerate for at least 10 minutes to allow the flavors to meld. This step is optional but enhances the overall taste.
  6. Serve:
    Serve chilled on toast, croissants, in wraps, lettuce cups, or with crackers. Garnish with additional dill or chopped parsley for a fresh finish.

Tips & Variations

  • Make it healthier: Swap some or all of the mayo with plain Greek yogurt for a lighter version.
  • Add crunch: Stir in finely chopped celery or red onion for extra bite.
  • Turn it into a meal: Serve over mixed greens or inside a baked potato for a more filling option.
  • Meal prep friendly: This salad keeps well in the fridge for up to 3 days, making it a great option for lunchboxes or meal prep.

Nutrition Information (Per Serving)

  • Calories: 194 kcal
  • Carbohydrates: 2g
  • Protein: 9g
  • Fat: 17g
  • Saturated Fat: 4g
  • Cholesterol: 254mg
  • Sodium: 705mg
  • Potassium: 114mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 406 IU
  • Vitamin C: 1 mg
  • Calcium: 47 mg
  • Iron: 1 mg

Note: Nutritional information is estimated and may vary depending on the exact ingredients used. Please use a trusted nutrition calculator for specific dietary needs.

 

Leave a Comment