Easy Dill Pickle Egg Salad for Pickle Lovers, Creamy

Dill pickle egg salad on a plate with a fork in the background.

Easy Dill Pickle Egg Salad for Pickle Lovers, Creamy

Mallory

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.

5 from 1 vote

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Prep Time 5

Cook Time 20

Course lunch

Cuisine American

Servings servings

Calories 250 kcal

Equipment

1 Cutting Board

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

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.

Storage

Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.

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!

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 250kcalCarbohydrates: 6gProtein: 23gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 700mgFiber: 1g

Keyword 30 minutes or less, gluten free, high-protein

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