Easy Dill Pickle Egg Salad

If you're into creamy, tangy, bold flavors, this Dill Pickle Egg Salad is about to become your new favorite! It's crunchy in all the right places, creamy where it counts, and has that briny little zing that keeps you coming back for another bite.

Jump to:

• Ingredients
• Step by step
• Can I skip the mayo?
• Do I have to use dill pickles?
• How long should I boil the eggs?
• Tips
• Storing and meal prep
• Recipe

I started playing around with this egg salad version after my first Whole30 back in 2017. I was craving something snacky that didn't feel boring or complicated, and this became my go-to. It's naturally gluten-free, packed with protein, and way more exciting than your usual lunch salad situation. You can scoop it with crackers, pile it high on toast, wrap it in crisp romaine, or just eat it straight outta the bowl (been there). It also makes a great little addition to a weekend spread if you're like me and love an excuse to turn lunch into a mini appetizer moment.

Need a couple more clean, fresh sides to add to the table? Check out my Sweet Potato Succotash or this super simple Gluten-Free Potato Salad. Both are always in my fridge when I'm on a lunch prep kick.

Ingredients

Step by step

1. Fill a large pot with water and bring to a boil. Place the eggs in boiling water, then turn the heat off and let them sit for about 12 minutes. Drop them into an ice bath once they're done. That helps stop the cooking and makes peeling so much easier.
2. Chop the eggs. I like mine roughly chopped.
3. Dice up the pickles. Go as chunky or fine as you want. I like mine somewhere in the middle. Toss them in with the eggs.
4. Add your other ingredients. Mayo, mustard, dill, salt, pepper, and paprika. Stir it all together until everything's coated and happy.
5. Chill or serve. You can eat it right away, but I like letting it sit in the fridge for at least 30 minutes. The flavors get all cozy together.

Can I skip the mayo?

Totally. Use plain Greek yogurt, either nonfat or full-fat, whatever you like. Or do half and half. I've even done a little mashed avocado in a pinch.

Do I have to use dill pickles?

Nope! You can use whatever you love. I'm a dill pickle die-hard, but bread and butter pickles work too. Even spicy ones if you want a little heat.

How long should I boil the eggs?

About 10 to 12 minutes. Then ice bath those babies. The shells pretty much slide off if you time it right.

Storing and meal prep

This salad holds up great in the fridge. I portion it into containers for the week, and I'm set for lunch or snacks.

Storage: Keep it in an airtight container in the fridge for up to 4 days.
Meal prep: Divide into single-serve containers so you can just grab and go.

Got your own spin on dill pickle egg salad? I wanna hear it. Drop a comment and let me know how you make it your own!

Recipe