Egg Salad with Pickles
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Egg Salad with Pickles is a classic southern recipe made with hard-boiled eggs, creamy mayonnaise, fresh dill and crunchy dill pickles. It's the best egg salad recipe for sandwiches, salads and snacks!
Why You’ll Love It
- Quick and easy: ready to eat in 30 minutes!
- Make ahead: prepare this dill pickle egg salad up to 3 days in advance
- Packed with protein: perfect choice for low carb or keto diets
- Versatile recipe: can be made in many different ways
- Full of flavor: packed with juicy dill pickles that create a flavorful spread
Remember the good old days when we'd make a simple egg salad sandwich on two slices of white bread? I'm begging you to add chopped dill pickles instead of relish to this classic egg salad recipe for a flavorful crunch, and try it on a flaky croissant! I promise you'll never look back!
Adding chopped pickles instead of dill pickle relish makes a huge difference in the texture of egg salad! It tastes so much better because the flavor is more intense. You could also add sweet relish, but chopping up homemade bread and butter pickles is a better choice.
You'll love how quickly this dill pickle egg salad comes together. It's chunky, crunchy, and makes the perfect sandwich on a slice of homemade Irish soda bread or a flaky croissant. Great for baby showers, luncheons, or a bridal shower party!
My favorite way to eat pickled egg salad is on a bed of lettuce with a scoop of chicken salad, pimento cheese and southern tuna salad. Add some crackers and celery or carrot sticks and start dipping!
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Southern egg salad with pickles is an easy recipe made with ingredients you can find at your local grocery store. Here's what you'll need on your shopping list:
- large eggs - it's best to use large eggs to make sure the recipe proportions are correct
- celery stalks - use 2 small or 1 large celery stalk chopped into small pieces
- fresh dill - eggs and dill go together like peas and carrots 🙂
- sweet onion - just a little onion adds an extra layer of flavor
- gherkin dill pickles - can use sweet pickles, but be sure to chop them instead of using relish
- mayonnaise - ⅓ cup mayonnaise is recommended, but you can add more or less to taste
- yellow mustard - the addition of mustard adds a vinegar base
- stone ground mustard - intense flavor booster
- garlic salt - just a hint of garlic salt makes a big difference in taste
- black pepper - start with a little and add more if needed
- dried parsley - use parsley flakes as an optional garnish to add color before serving
Quantities are listed in the recipe card at the bottom of the page.
How to Make Perfect Hard Boiled Eggs
Stovetop: Add eggs to the bottom of a dutch oven or saucepan. Cover eggs with cold water. Bring water to a boil over medium-high heat. Place the lid on the pot and turn the heat off. Let eggs sit in hot water for 12 minutes. Immediately drain water and place eggs in an ice water bath for 5 minutes. This will shock them and help shells to peel easily.
Instant Pot: place eggs on a rack in the bottom of your instant pot. Add a cup of water and cook the eggs for 5 minutes on HIGH. Next, let the pot release naturally for 5 minutes, then push the VENT button. Open the lid, and gently transfer the eggs to a bath of ice cold water for 5 minutes. The peelings just fall off!
How to Make Egg Salad with Pickles
1 - Boil Eggs: Prepare 8 large eggs as directed above. Peel eggs and rinse, then pat dry with a paper towel to remove any shell fragments.
2 - Chop Eggs: In a large bowl, chop eggs into small pieces with a food chopper or sharp knife. You can also use a fork or your hands to break up the eggs. Leave some of the egg white in chunky pieces so it has a nice texture.
3 - Chop Veggies: Finely chop celery, dill, onion and pickles. Add veggies to the bowl with chopped eggs.
4 - Mix Ingredients: Stir in mayonnaise, yellow mustard, stone ground mustard, garlic salt, and black pepper. Mix well and serve immediately or refrigerate in airtight containers for later use.
5 - Chill: place in the fridge to cool down until ready to serve. Garnish with dried parsley and fresh dill if desired.
Who knew adding chopped pickles in egg salad could make such a difference in taste? Enjoy this tangy and creamy spread on crackers and toast, or try it in a hollowed-out tomato or avocado!
My favorite pickle to use is a small gherkin whole dill. It's crunchier than others, and it's small enough to chop easily. I also love to use bread and butter pickles, or sweet pickled onions for a real flavor burst!
Sure, you can substitute any type of relish in this recipe. But, be sure to try it sometime by chopping up pickles instead. You can really taste the difference!
Once they've boiled for the proper amount of time, cool them down and place boiled eggs in an airtight container. Store in the refrigerator for up to 5 days before using.
Customize this best egg salad recipe and make it your own!
- Make potato salad: turn this recipe into red skin potato salad by stirring in 2 cups of boiled potatoes and a little more mayo! It's a great way to use leftovers!
- Go sweet and spicy: add sweet homemade pickles and hot sauce for a sweet and spicy spread.
- Create a dip: blend in a block of cream cheese to turn pickled egg salad into a delicious dip.
- Add hot sauce: create a deviled egg salad with spicy pickles and hot sauce.
- Use avocado instead of mayo: go lighter by substituting avocado for mayonnaise.
- Sprinkle in some curry: add a bold and zesty flavor with a touch of curry powder.
- Throw in some bacon: eggs and bacon are simply made for each other!
- Use Duke's mayonnaise or Hellman's for best results.
- Turn leftover deviled eggs into a salad just by chopping them up!
- If you can't find fresh dill, substitute dried dill weed, but use only ½ teaspoon.
Storage and Freezing
How long does egg salad last in the fridge? If you keep it in an airtight container, it will last in the refrigerator for 3 to 5 days.
Can you freeze egg salad? No, eggs turn rubbery when they are frozen, so it's not recommended.
Do I have to keep it cold? Yes, you'll need to keep egg salad on ice in a cooler if you're going on a picnic or hike. Do not leave it sitting out on the kitchen counter or in the sun without refrigeration or it will spoil. If this happens, be safe and throw it out.
How to Serve Egg Salad
This southern egg salad recipe is a great way to make a quick lunch or protein-packed snack for a picnic, potluck or hike. Here are some other ways to enjoy this tasty treat:
- in lettuce wraps: fold into a lettuce wrap for a keto-friendly snack or light lunch
- on top of mixed greens: add a scoop of dill pickle egg salad to your favorite greens
- with crackers or pretzel thins: serve with nutty crackers or pretzel chips for more crunch
- on toast with asparagus: spread on toast and top with asparagus for a special brunch
- alongside veggies as dippers: serve with roasted veggies or a snack board with dippers
- with soup or salad: makes the perfect pair with roasted tomato soup or chickpea salad
- as a salad plate: with mixed fruit and other salads
- with more pickles! try pickled green tomatoes or sweet pickled onions
More Salad Recipes to Try
Southerners love their salads....especially the creamy ones! Try these other delicious recipes...
Egg Salad with Pickles
*See notes in blog post for detailed tips, photos and instructions.
- 8 large eggs (boiled and peeled)
- 2 small stalks celery (chopped fine)
- 1 Tablespoon fresh dill (chopped)
- 2 Tablespoons sweet onion (diced)
- 4 gherkin dill pickles, small (chopped)
- ⅓ cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons stone ground mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- dash dried parsley (optional)
- Stovetop: Add eggs to the bottom of a dutch oven or saucepan. Cover eggs with cold water. Bring water to a boil over high heat (takes about 5 minutes). Place the lid on the pot and take it off the heat.
- Let eggs sit in hot water for 12 minutes. Immediately drain water and place eggs in an ice water bath for 5 minutes. This will shock the eggs and help shells to peel easily.
MIX EGG SALAD
- Peel Eggs: Peel eggs and rinse with cool water, then pat dry with a paper towel to remove any shell fragments.
- Chop Eggs: In a large bowl, chop eggs into small pieces with a chopper or sharp knife. Leave some of the egg white in chunky pieces so it has a nice texture.
- Chop Veggies: Finely chop celery, dill, onion and pickles. Add veggies to the bowl with chopped eggs.
- Mix Ingredients: Stir in mayonnaise, yellow mustard, stone ground mustard, garlic salt, and black pepper. Mix well and serve immediately or refrigerate in airtight containers for later use.
- Chill: place in the fridge to cool down until ready to serve. Garnish with dried parsley and fresh dill if desired.
- Serve: egg salad tastes great on crackers or toast, or as a sandwich on bread or a croissant. It's also delicious on a bed of lettuce or in a lettuce wrap.
- How long does egg salad last in the fridge? If you keep it in an airtight container, it will last in the refrigerator for 3 to 5 days.
- Can you freeze egg salad? No, eggs turn rubbery when they are frozen, so it's not recommended.
- Do I have to keep it cold? Yes, you'll need to keep egg salad on ice in a cooler if you're going on a picnic or hike. Do not leave it sitting out on the kitchen counter or in the sun without refrigeration or it will spoil. If this happens, be safe and throw it out.
- See recipe post for detailed information and step by step photos.
- View the Google Web Story on how to make Egg Salad!
Nutrition info is an auto generated estimate.
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Looks great! Love the combo of mustards and the spices you use. Can't wait to try your egg salad recipe.
Thanks Marie! I hope you love it!