Dill Pickle Egg Salad + Bagel Chips

Prep Time
15 min.
Cook Time
12 min.

Get it? Pickleball players, pickle egg salad?!! All things pickles here! Make a batch with EB Eggs and it lasts 3 days in the fridge. It’s great as an energizing snack when you’re running to or just getting back from pickleball.

Make This Recipe


6 Eggland's Best eggs, large

1/4 cup 2% plain Greek yogurt

1 tablespoon dijon mustard

1/4 teaspoon black pepper

1/8 teaspoon sea salt

1/4 cup finely chopped dill pickles

1/4 cup finely chopped red onion

100% whole grain bagel chips (or your favorite crackers)


  1. Hard boil EB Eggs: Bring a pot of water to a boil, lower to a simmer, and put eggs in gently. Simmer for 12 minutes and then remove eggs from the water and immediately put into an ice bath.
  2. Peel and chop the eggs, set aside.
  3. In a medium bowl, stir together Greek yogurt, mustard, pepper, and salt.
  4. Add chopped eggs, pickles, and onions. Stir until well mixed.
  5. Serve egg salad with bagel chips and optional veggies.
  6. Time Saver: Substitute Eggland's Best Hard-Cooked Peeled eggs to make creating this recipe even easier!


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1/2 cup egg salad only
Calories 120
Fat 6g
Saturated Fat 1.5g
Cholesterol 265mg
Sodium 330mg
Carbohydrates 2g
Dietary Fiber 0g
Protein 11g