This classic dill egg salad recipe with pickles elevates a humble lunchtime favorite with a delicious, savory, tangy dressing, and an unexpected brightness from fresh dill. Whether you prefer to eat your egg salad in a sandwich, on top of your favorite greens, or simply with a spoon straight of the bowl, this delicious dill pickle egg salad recipe is sure to become your new go-to!
Pair this egg salad with your favorite chips for the ultimate comfort lunch, or try this egg salad with air fryer chaat fries for a spicy twist, or air fried spicy potato wedges. For another tasty spin on eggs, give these Classic Deviled Eggs a try!
Why You'll Love This Recipe
Fresh and bright: Fresh dill and green onions bring a burst of freshness to this creamy egg salad, elevating the overall flavor profile and cutting through the richness of a classic mayonnaise dressing. This Italian Tuna Salad is another fresh, bright salad option you'll love!
Pop from pickles: Bread and butter pickles add the perfect amount of acidity and hint of sweetness to this classic egg salad recipe. Pickles also add a pop of texture to the salad to keep things interesting. This is the best egg salad recipe if you are a pickle lover!
Versatile: I chose my favorite herbs to make this egg salad dressing, but this is simply a baseline. The options and combinations are truly endless, and you can elevate this dressing to your taste in so many different ways. The versatility of this easy recipe makes for a great lunch idea that is tailored to your personal preferences.
Ingredient Notes
- Mayonnaise: Use your absolute favorite mayonnaise for this recipe. Since the dressing is mayo based, I do not recommend swapping this out for a sandwich spread like Miracle Whip, for example.
- Bread and butter pickles: Bread and butter pickles are generally pickled in a sweeter liquid, which adds both a tang but sweetness to the dressing. I highly recommend using these sweet pickles, as it rounds out the dressing. The pickles also add a little crunch to the egg salad.
- Fresh herbs: I strongly suggest using fresh herbs only for this recipe. The fresh herbs add color, texture, and bright flavor that sometimes get lost with dried herbs.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Mayonnaise: For a lighter salad, you can substitute part of the mayonnaise with greek yogurt, or light sour cream.
- Dijon mustard: Whole grain mustard or regular yellow mustard are workable substitutes for dijon mustard.
- Bread and butter pickles: Dill pickles, or any variety that you have available, will work in place of bread and butter pickles. You can also use dill pickle relish or sweet pickle relish if you do not have jarred pickles on hand.
Variations
- Avocado: Lessen the amount of mayonnaise in the dressing, and mash in an avocado for an extra creamy and colorful spin on egg salad!
- Mediterranean-inspired: Incorporate fresh cucumber, tomatoes, red onion, and even olives for a bright mediterranean-inspired egg salad recipe.
- Different seasonins: Season with a dash of ranch seasoning, to give this salad an even tangier spin. You can also use these Seasoned Hard Boiled Eggs as the base of this egg salad for some extra bite.
- Extra pickle flavor: Add a splash of pickle juice to the egg salad mixture to make a creamier dressing.
- Healthy egg salad: Opt for greek yogurt instead of mayonnaise, for a healthier twist on traditional egg salad. You can also use slightly less mayo and use with a mixture of greek yogurt, for the best of both worlds.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the add-ins: Finely chop the fresh dill, scallions, and bread and butter pickles so that they will mix in with the dressing thoroughly.
Boil the eggs on medium-high heat for 6-7 minutes, or steam in an Instant Pot [the method used for this recipe]. If using an Instant Pot, add ½ cup of cold water, and cook for 5 minutes on HI pressure. You can also use this recipe for instant pot hard boiled eggs [photo 1]
Once the cook time is complete, natural release for 5 minutes and then manually release the remaining pressure. Prepare an ice water bath in a medium bowl, and blanch the hard-boiled eggs in the bowl of ice water for 5 minutes. Drain and peel eggs. This method is also referred to as the 5:5:5 method. [photo 2]
In a large bowl, add the ingredients for the dressing including the chopped fresh herbs and pickles. [photo 3]
Add the peeled eggs to the bowl with the dressing, and mash the eggs into the dressing with a fork. Mash the eggs until the egg whites are bite-sized and have mixed thoroughly into the dressing. Season with salt to taste, and with a generous sprinkle of black pepper. [photo 4]
Expert Tips
Prepare in advance: This egg salad is at its best when it has had the chance to sit in the fridge for at least one hour. The eggs will still be slightly warm when you add them to the dressing, which will also thin out the consistency. Allowing the egg salad to sit in the fridge will bring it back to the firm, creamy texture we all love.
Adjust the amount of mayonnaise: This recipe as written is super creamy, which may not be your ideal consistency. I recommend starting with half of the mayonnaise first if you are not a fan of a very rich dressing.
Adjust the texture: If you prefer, you can use chopped eggs in the salad instead of mashing the boiled eggs with a fork. This will make for a more uniform texture, and slightly refined presentation.
Make Ahead & Storage
Egg salad can be made up to 2 days in advance. Store pre-made egg salad in an airtight container, and store in the fridge until you are ready to serve.
Before serving pre-made or leftover egg salad, give it a good stir to ensure that there is no liquid that has come to the top from the herbs or eggs.
Serving Suggestions
- This classic recipe is perfect for egg salad sandwiches on classic white sandwich bread or whole wheat bread too.
- To make this a lower carb meal, serve the salad in lettuce wraps made with iceberg or butter lettuce.
- Make a low carb option in a wrap, use a low carb tortilla or if you are not eating low carb, a regular flour tortilla.
- Serve the egg salad on top of a bed of lettuce as a true salad, with your other favorite salad veggies.
Recipe FAQs
I do not recommend freezing egg salad. The ingredients for the dressing and the boiled eggs do not stand up to the freezing and thawing process. Freezing will compromise the texture and taste of the salad.
You can absolutely make egg salad without mayonnaise. Greek yogurt, sour cream, mashed avocado, or even vegan alternatives like aqua faba "mayo" are all great substitutes!
Egg salad can become watery from improperly draining and drying boiled eggs. I recommend giving your boiled eggs a quick pat dry on a paper towel before adding them into the dressing. This will ensure a creamy salad without extra moisture.
More Salad Recipes
Creamy Dill Egg Salad with Pickles
Equipment
- Instant Pot - optional
Ingredients
- 8 Large eggs
- ½ cup Mayonnaise
- ¼ cup Scallions - finely chopped
- ¼ cup Fresh dill - finely chopped
- ¼ cup Bread and butter pickles - finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Ground black pepper
- Sea salt - to taste
Instructions
Stove Top Instructions
- Boil the eggs on the stove for 6-7 minutes in a water-filled saucepan. Remove from the heat, and blanch the eggs in ice water for 5 minutes.8 Large eggs
Instant Pot Instructions
- Cook the eggs for 5 minutes on HI pressure. Once the cook time is complete, allow the pressure to release naturally for 5 minutes and then manually release the remaining pressure. Blanch the eggs in ice water for 5 minutes, then drain and peel.
- In a medium-sized mixing bowl, add the ingredients for the dressing including the chopped fresh herbs and pickles.½ cup Mayonnaise, ¼ cup Scallions, ¼ cup Fresh dill, ¼ cup Bread and butter pickles, 1 tablespoon Dijon mustard, 1 teaspoon Ground black pepper, Sea salt
- Add the peeled eggs to the bowl with the dressing, and mash the eggs into the dressing with a fork. Mash the eggs until the egg whites are bite-sized and have mixed thoroughly into the dressing.
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