Refreshing Egg Salad with Dill Pickles
Creamy, tangy, and irresistibly nostalgic, this egg and dill pickle recipe brings the flavors of summer picnics to every bite. The bright crunch of dill pickles pairs perfectly with rich, velvety egg yolks for a bold yet comforting combination. Simple to prepare and full of flavor, it’s the perfect addition to barbecues, potlucks, or family gatherings—guaranteed to stand out on any table.
Ingredients
6 Eggland's Best eggs, large (hard-boiled)
1 cup crunchy dill pickles, finely chopped
2 tablespoons Dijon mustard
1/2 cup mayonnaise (full-fat or light)
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Preparation
- Boil eggs for 10-12 minutes. Transfer to an ice bath to cool before peeling.
- While the eggs cool, finely chop the dill pickles.
- In a large bowl, combine chopped eggs, pickles, mustard, mayonnaise, dill, salt, and pepper. Mix gently.
- Taste and adjust seasoning if needed. Chill in the fridge for 30 minutes before serving.
Pro tip: To save time and simplify prep, use Eggland’s Best hard-cooked, peeled eggs—perfect for quick assembly without sacrificing flavor.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 220 |
| Fat | 17g |
| Saturated Fat | 3g |
| Cholesterol | 370mg |
| Sodium | 410mg |
| Carbohydrates | 6g |
| Protein | 10g |
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