Creamy Dill Egg Salad with Pickles

5 from 1 vote

Creamy Dill Egg Salad with Pickles

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!

Prep Time5

Cook Time15

Suggested refrigeration time1

Total Time1 20

Course: Main Course, Salad

Cuisine: American

Keyword: classic egg salad, classic egg salad sandwich, egg salad sandwich, egg salad sandwiches, herbed egg salad

Servings: Servings

Calories: 390kcal

Author: Sunena

Equipment

Instant Pot optional
Mixing Bowl

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.

Notes

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.

Nutrition