This chopped Dill Pickle Egg Salad is where creamy egg salad meets tangy, salty dill pickles for the perfect flavor combination! It’s a great meal prep option for pickle lovers and easy enough for a quick breakfast or lunch. As a dietitian, my favorite part is that it's packed with protein and important nutrients.
As a dietitian, I’ve always loved traditional egg salad for its creamy texture and tangy flavor. And I’ve been a pickle lover since I was a kid. So naturally, combining the two just makes sense! This version uses a Greek yogurt based dressing to keep that classic creaminess while adding more protein and nutrients like calcium and phosphorus. It comes together in just a few minutes with hard-boiled eggs, crunchy dill pickles, red onion, fresh lemon juice, and simple seasonings.
Once you have a batch made, you can add this Dill Pickle Egg Salad on top of toast, use it to fill a wrap or sandwich, or enjoy it with some crackers for a light meal or snack. I hope it becomes your new favorite egg salad recipe (especially if you're a pickle lover like me)! 😊
If you like this recipe and want more high protein meal prep lunch ideas, check out my Healthy Classic Chicken Salad or Healthy Tuna Salad that both also have a Greek yogurt-based dressing. Or make my Southwest Chicken Salad, Tuna Melt Wrap with sweet corn, or Green Goddess Chicken Salad wrap that are favorites in my community!
More High Protein Meal Prep Lunch Recipes
- Herby Green Goddess Chicken Salad
- Cranberry Pecan Chicken Salad with Cottage Cheese
- Mediterranean Tuna Salad
- Asian-Inspired Spicy Tuna Salad
- Tuscan Chicken Salad with Sun-Dried Tomatoes
- Quick and Easy Buffalo Chicken Salad
- Classic Chicken Salad Wrap (made healthier)
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Key Ingredient Notes and Substitution Ideas
This Dill Pickle Egg Salad is made with simple ingredients. Below are some notes. Check the recipe card for the measurements.
- Hard-Boiled Eggs - you can make the perfect hard-boiled eggs at home or use packaged hard-boiled eggs to save some time. A tip for peeling hard-boiled eggs is to place them in an ice bath after boiling.
- Dill Pickles - this is the key ingredient so use your favorite kind of pickles! If you prefer, you can use dill relish, sweet pickles, or sweet relish instead.
- Red Onion - to add flavor and crunch. You could use white onion, sweet yellow onions, or green onions here instead.
- Fresh Dill - add fresh dill for even more dill flavor and to provide some antioxidants. You can use dried dill if it's what you have. If using dried, use one third of the amount.
- Greek Yogurt - this recipe calls for Greek yogurt in place of mayo usually used in a classic egg salad recipe. This makes it creamy, adds protein, and cuts down on the calories. If you want an alternative, use whipped cottage cheese or a combination of mayo and Greek yogurt or cottage cheese.
- Dijon Mustard - dijon adds more creaminess and a tangy, slightly spicy flavor. If you like yellow mustard better, use it instead.
- Fresh Lemon Juice - a little squeeze of lemon juice adds citric acid which helps brighten the flavor. It also adds vitamin C for your immune system.
- Garlic Powder & Paprika - a perfect seasoning duo! Onion powder can be added if you want.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make a Dill Pickle Egg Salad
Below are the instructions for how to make this recipe with photos that I hope are helpful!
- Step 1 - If you aren't using packaged hard-boiled eggs, boil the eggs by adding them to a large pot and covering them with cold water. Bring the water to a boil, cover the pot, and remove from the heat. Let the eggs sit in the hot water for 12 minutes. To make the eggs easier to peel, stop the cooking process by placing them in a bowl of ice water as soon as they are done cooking. When the eggs are cooled, remove them from the ice bath using a slotted spoon, peel them, and chop them into small pieces.
- Step 2 - Chop the pickles, red onion, and fresh dill. Add all the ingredients to the chopped eggs including the pickles, onion, dill, Greek yogurt, dijon, lemon juice, paprika, garlic powder, salt & pepper. Stir to combine.
Hint: if you like an extra creamy egg salad, mash the eggs with the Greek yogurt, dijon, and lemon juice with a potato masher or fork and then add the rest of the ingredients.
Dietitian Tip
It seems basic, but it's so easy to forget that when it comes to sticking with healthy eating, having easy high protein meal prep lunch recipes like this dill pickle egg salad is so helpful. You can make it again and again and keep it fresh by using it in various ways. Have it in a wrap or turn it into a sandwich one day, and with crackers or on a bed of greens with your favorite salad dressing the next! 😊
Video of How to Make Dill Pickle Egg Salad
Here's a video showing how to make this recipe that I hope is helpful.
Variations
One of the great things about this dill pickle egg salad is you can customize it to your liking. Below are some suggestions.
- Double Dill - to amp up the pickle flavor, add a splash of pickle juice!
- Spicy - add crushed red pepper flakes, a squeeze of sriracha, or hot sauce to spice it up.
- Creamy Avocado Egg Salad - add creaminess, extra fiber, and potassium by mixing in half of a mashed avocado like in this smashed egg and avocado toast.
- Green Goddess Egg Salad - use this herby Green Goddess dressing to add tons of flavor, especially when you have leftover herbs to use up.
How to Serve a Dill Pickle Egg Salad
- Dill Pickle Pasta Salad with Egg - mix in a serving of your favorite pasta to turn it into a dill pickle lovers pasta salad.
- Egg Salad Sandwiches - Add a couple of scoops to your favorite bread and add romaine lettuce or your own favorite sandwich fillings for a great lunch. I love using sourdough bread for this.
- With Your Favorite Crackers or Chips
- Lettuce Wraps or on a Bed of Greens - if you want a low carb option, add it on top of your favorite greens with a light dressing.
- Dill Pickle Egg and Potato Salad - add cooked red potatoes to turn it into a twist on normal potato salad.
Storage for Dill Pickle Egg Salad
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- To make chopping the eggs even easier, use a pastry cutter or potato masher.
- If you want a very creamy egg salad, separate the yolks from the egg whites. Then mash the egg yolks with the Greek yogurt, Dijon, and lemon juice and add in the other ingredients, including the chopped egg whites.
- To make peeling the egg easier, gently roll it on a flat surface like a countertop to crack the shell.
- Chop the pickles and onion into small pieces to help everything mix easier.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Egg whites provide protein, and the yolk contains fat soluble vitamins including vitamins A & D, and several other nutrients including lutein which is important for the health of your eyes. Greek yogurt adds more protein and calcium. Pickles are high in sodium so if you are on a low sodium diet, it's something to be aware of.
It's really up to you and your personal preferences, but that would work great for a more jammy type of egg salad.
Yes, this is a gluten-free recipe.
More Egg Recipes
- Egg Bake with Cottage Cheese & Veggies
- Broccoli and Cheese Egg Bake with Potatoes
- Roasted Red Pepper Starbucks Egg White Bites
- Kale and Mushroom Egg Bites
- Chopped Avocado Toast with Hard-Boiled Eggs
- Mediterranean Feta Scrambled Eggs
- Healthy Breakfast Bowl with Eggs and Sweet Potatoes
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with this Dill Pickle Egg Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Dill Pickle Egg Salad for Pickle Lovers, Creamy
Equipment
Ingredients
- 6 hard boiled eggs
- ¼ cup dill pickles, diced
- ¼ cup red onion, chopped
- 1 tablespoon fresh dill, chopped
- ¼ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt (start with ¼ teaspoon if using fine table salt, more to taste)
- dash black pepper
Instructions
- If you aren't using packaged hard-boiled eggs, boil the eggs by adding them to a large pot and covering them with cold water. Bring the water to a boil, cover the pot, and remove from the heat. Let the eggs sit in the hot water for 12 minutes. To make the eggs easier to peel, stop the cooking process by placing them in a bowl of ice water as soon as they are done cooking. When the eggs are cooled, remove them from the ice bath using a slotted spoon, peel them, and chop them into small pieces.
- Chop the pickles, red onion, and fresh dill. Add all the ingredients to the chopped eggs including the pickles, onion, dill, Greek yogurt, dijon, lemon juice, paprika, garlic powder, salt & pepper. Stir to combine.
- Hint: if you like an extra creamy egg salad, mash the eggs with the Greek yogurt, dijon, and lemon juice first and then add the rest of the ingredients.
Video
Notes
- To make chopping the eggs even easier, use a pastry cutter or potato masher.
- If you want a very creamy egg salad, separate the yolks from the egg whites. Then mash the egg yolks with the Greek yogurt, Dijon, and lemon juice and add in the other ingredients (including the chopped egg whites).
- To make peeling the egg easier, gently roll it on a flat surface like a countertop to crack the shell.
- Chop the pickles and onion into small pieces to help everything mix easier.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Hannah
My new fave egg salad! Thanks for sharing the recipe!
Mallory
Hi Hannah,
Thank you so much for taking time to leave a rating and review! It truly means so much to me and I'm so happy you enjoyed the recipe!! -Mallory