Change up a classic egg salad with chopped dill pickles! This tangy egg salad is also better for you by swapping most of the mayo with Greek yogurt. I promise all you taste is creamy dill goodness. A delicious meal prep with over 21g protein per serving!
Add a dill-icious taste to classic egg salad in this Dill Pickle Egg Salad recipe! With chopped pickles, pickle juice, and some dried dill—it's tangy, creamy, and a great meal prep for lunch. This healthy egg salad recipe replaces most of the mayo with Greek yogurt to up the protein—with 21g protein per serving!
Enjoy this dill egg salad for brunch, lunch, or a tea time snack. It's very simple to make and stores well in the fridge. Turn it into a sandwich, wrap, or simply enjoy it with a spoon. This recipe is gluten-free, nut-free, and vegetarian.
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Why You'll Love This Recipe
- If you love pickles, you'll love this egg salad recipe.
- Bold & tangy dill flavor.
- High protein egg salad, since most of the mayo is swapped for Greek yogurt!
- This recipe is naturally gluten free, nut-free, and vegetarian.
- There are so many delicious ways to eat egg salad—with a spoon, on a sandwich, in a wrap, in lettuce cups, etc.
- Once the eggs are hard-boiled, mix everything together in just 2 minutes!
Looking for easy meal prep recipes? Try my mediterranean chicken bowls, high protein pasta salad, Greek chicken meatballs, and ricotta egg bites.
Ingredients & Substitutions
Here is everything you'll need to make this better-for-you dill pickle egg salad:
- Large eggs—you can even hard boil them in advance and keep them in the fridge for up to 1 day.
- Diced dill pickles—pick a good, briny kosher dill pickle.
- Plain non-fat Greek yogurt—this recipe uses Greek yogurt in place of most of the mayonnaise to add protein and lower the calories.
- Light mayo—I found I still wanted a little bit of creaminess that mayo bring to egg salad, and a couple tablespoons of light mayo accomplishes that.
- Pickle juice—from the jar of pickles!
- Dijon mustard—adds a great depth of flavor. You could use regular yellow mustard too.
- Fresh chives—chives are made for egg salad. I highly recommend you add fresh chives to this recipe.
- Seasonings—salt, pepper, onion powder, dill—you can use dried dill or fresh dill.
- Optional spice—1-2 teaspoon hot sauce or ¼ teaspoon cayenne pepper will add a nice kick.
Equipment
This recipe requires minimal equipment. You will need a medium size pot with a lid for boiling the eggs, then a large bowl for an ice bath and for mixing the egg salad.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Hard-boil the eggs: Place the eggs in a large pot. Cover with cold water and bring to a boil over medium-high heat. Once boiling, remove from the heat, cover, and let sit for 11 minutes. Immediately use a slotted spoon to place the eggs in a bowl of ice water. Add more ice as needed and let sit for 15-30 minutes until completely cooled.
Crack the egg shells and completely peel them off. Finely dice the eggs.
(2) Add the chopped eggs and all other ingredients to a large mixing bowl.
(3) Stir until combined and taste for seasoning.
(4) Enjoy the dill pickle egg salad on its own, in a sandwich, or any way you like! See serving suggestions below.
How to Eat Egg Salad
- On its own with a spoon!
- Spread it between two slices of bread for an egg salad sandwich. Or use a bagel.
- Cut the crusts off for little dill pickle egg salad tea sandwiches.
- Spread some on a tortilla or pita for an egg salad wrap.
- Spoon egg salad onto some butter lettuce or romaine leaves for egg salad lettuce cups.
- Eat the egg salad with chips, carrot sticks, or cucumber slices.
- For a low carb option, scoop egg salad into half of a bell pepper.
Storage
This recipe is best served on the day you make it. Then you can keep egg salad in an airtight container in the fridge for up to 2 days. Some liquid may run off but just give it a stir before eating again.
Expert Tips
Here are some of my top tips and tricks for a great egg salad:
- I am not the best at peeling hard boiled eggs, it takes me a while. Suggestions online to make it easier to peel are to add a pinch of baking soda to the cooking water, to peel the eggs under cold running water, to steam instead of boil, etc. Use your best hard-boiling technique to cook the eggs before making this recipe.
- Use pickles that you like the flavor of—I find some can be very vinegar-heavy. I prefer more of a strong dill and garlic flavor.
- Ensure your Greek yogurt is plain and not flavored! Vanilla yogurt would make for an odd-tasting egg salad.
- If you really like the tangy, salty flavor, add more pickled elements like capers, olives, or pickled vegetables.
- Enjoy egg salad on the day its made for the best flavor.
Frequently Asked Questions
Yes! Cooled, hardboiled eggs can be stored in the fridge for about 3 days, in the shell or peeled. Once prepped, this recipe comes together very quick!
If eggs are over-boiled, a chemical reaction occurs and a green/grey ring can form around the yolk. However, they are still safe to eat.
The amount of salt in this recipe can draw out moisture from the eggs and Greek yogurt over time. This egg salad is best when eaten on the day its made, but it will keep in an airtight container in the fridge for 2-3 days. You may notice some water in the container, but just drain it off or stir it back together before enjoying again.
Enjoy this healthy egg salad recipe with a dill-icious twist! Dill pickle egg salad has over 21g of protein per serving and is a delicious lunch or brunch. You'll love this creamy and tangy egg salad.
More Lunch Recipes
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
- Beef Kofta Meatballs
- Skillet Chicken Pot Pie with Puff Pastry
Have you made this pickle egg salad recipe? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Healthy Dill Pickle Egg Salad
Ingredients
- 12 large eggs
- 1 cup diced dill pickles 3 medium pickles
- ½ cup plain non-fat Greek yogurt 114g
- 2 tablespoon light mayo
- 2 tablespoon pickle juice
- 2 teaspoon Dijon mustard
- 2 teaspoon fresh chives
- ½ teaspoon each: salt, pepper, onion powder, dill
- 1 teaspoon hot sauce or ¼ teaspoon cayenne pepper optional
Instructions
- Hard-boil the eggs: Place the eggs in a large pot. Cover with cold water and bring to a boil over medium-high heat. Once boiling, remove from the heat, cover, and let sit for 11 minutes. Immediately use a slotted spoon to place the eggs in a bowl of ice water. Add more ice as needed and let sit for 15-30 minutes until completely cooled.
- Crack the egg shells and completely peel them off. Finely dice the eggs.
- Add the chopped eggs and all other ingredients to a large mixing bowl. Stir until combined and taste for seasoning.
- Enjoy dill pickle egg salad on its own, on a sandwich, with chips, on a wrap, in lettuce cups, or any way you like! It's best on the day you make it, then store in the fridge for up to 2 days.
Notes
- If you want some spice, add 1-2 teaspoon hot sauce.
- Storage: Keep egg salad in an airtight container in the fridge for up to 2 days. Give it a stir before eating again.
- How to eat egg salad: with a spoon, with chips, on a sandwich, on a wrap, in lettuce cups, in a bell pepper, or any way you like.
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