Dill pickle egg salad is a flavorful spin on the classic recipe. With dill pickles in the spotlight, this creamy egg salad has a briny, tangy flavor and a delightful crunch that'll have dill pickle lovers jumping for seconds. It's one of those easy lunch recipes or side dishes perfect for picnics, potlucks, or even as an easy snack.
It's amazing what a little pickle flavor can do to an otherwise ordinary dish. My Pickle De Gallo Recipe is another great example of that!
If you're a true pickle lover, this is definitely one recipe you'll want to try. It's quick, easy, and absolutely delicious.
egg salad with dill pickles
I'm obsessed with all the elements of this homemade egg salad. It's as good as my Keto Egg Salad but taken up a notch with that dill pickle flavor.
But we also can't overlook the red onion, Dijon mustard, and perfect hard-boiled eggs that make this recipe a true standout.
Each bite sort of reminds me of another favorite: the classic deviled egg.
The secret to a creamy egg salad is to grate the egg with a box grater. This little trick ensures small, uniform bits of boiled egg and saves you some time, too.
The recipe requires just a handful of ingredients, and it's one of my go-tos for when I need a quick, effortless yet healthy lunch.
I prefer hard-boiled eggs in my egg salad, but you're welcome to use medium-boiled or soft-boiled. Another trick to any boiled egg salad is using an ice bath so be sure to have that ready for when your eggs are done boiling. After about 10 minutes in an ice bath, the shells will come off easy peasy.
why this recipe works
While I love a classic egg salad recipe, sometimes it's fun to jazz things up a bit. This egg salad does just that with the addition of dill pickles, and you can use as much as your taste buds call for.
Egg salads are super forgiving, so you can make it your own by adding whatever herbs or veggies you like. I sometimes even like to add a splash of pickle juice or a bit of fresh dill for an extra punch of flavor!
This dill pickle egg salad is the best for those on a keto diet because it's high in fat, moderate in protein, and low in carbs. It's my favorite lunch because you can put it in just about anything: lettuce wraps, low-carb tortillas, on top of a bed of greens, or just eaten with a fork on its own.
This egg salad with dill pickles is:
- A great low carb option for lunch or as a side or snack.
- Filled with healthy fats, protein, and the best flavor!
- Easy to customize with add-ins like avocado, bacon, or herbs.
- A simple recipe that will be ready in a matter of minutes.
ingredients for dill pickle egg salad
Here's a look at what you'll need to make this recipe! The full list of ingredients and ingredient amounts are in the recipe card at the bottom of the page.
- Eggs. Boiled, bathed, and chopped eggs create the base of this easy recipe.
- Red onion. Adds a zing of flavor and crunch!
- Dill pickles. Gives this egg salad a little crunch and a delicious briny flavor. You can also sub in dill pickle relish, if preferred. I personally love Grillos but use your own favorite dills!
- Avocado oil mayonnaise. You can use any mayo you want, but I prefer the taste and nutritional profile of avocado oil mayo.
- Dijon mustard. Adds a little bit of bite.
- Seasonings. Fine sea salt, ground black pepper, and smoked paprika are all you need for the perfect egg salad seasoning.
dill pickle egg salad recipe
Cooking wise, all you've got to do is boil some eggs and chop them up. The rest is simple assembly, making for a great lunch, dinner, or snack option any time of day. Here's how to prepare it.
First, fill a large pot with enough cold water to submerge the 6 eggs. Bring it to a boil, then reduce the heat to a simmer and gently lower the eggs into the water.
Boil the eggs for 12-14 minutes. This time range will give you the perfect hard boiled eggs for egg salad. While they cook, prepare a large bowl of ice water and set it aside.
Remove the eggs from the boiling water and immediately transfer them to the ice water. Once they’ve cooled, remove their shells.
Use the large side of a box grater to grate the boiled eggs into a medium mixing bowl. You can also chop for a chunkier egg salad if you prefer. Add the red onion, dill pickle, avocado oil, mayo, and mustard.
Mix well, then add the sea salt, pepper and smoked paprika. Mix again, then taste and adjust as needed, with more seasonings or more dill pickle.
Serve in between low-carb bread, on lettuce wraps, or salad-style, like pictured (I like the egg salad on spinach with a drizzle of olive oil, fresh tomatoes and more dill pickles on the side).
tips for best results
- For serving a crowd, I recommend doubling the recipe. Egg salad is always a hit, and it's better to have more than not enough!
- Letting the egg salad sit in the fridge for at least an hour allows the flavors to meld together and improve in taste.
optional add-ins
Sometimes we want a little more, and that's okay! We all have our own personal preferences when it comes to egg salad, which means there are many different ways to enjoy it.
Here are some of my favorite add-ins to enhance the flavor of this egg salad with dill pickles:
- Green onion - Adds a mild onion flavor and a pop of color.
- Bacon - Everything's better with bacon, am I right? Cook up some crispy bacon and add it to your egg salad for a delicious twist.
- Herbs - Fresh herbs like dill, chives, or parsley can add a burst of freshness to the salad.
- Avocado - Creamy avocado adds a delicious texture and healthy fats to this egg salad. Just make sure to dice it up small, so it mixes well with the other ingredients.
serving suggestions
My favorite way to enjoy egg salad with dill pickles is on a low carb tortilla or turning them into lettuce wraps. You can also make egg salad sandwiches with keto-friendly bread or serve it on top of a bed of greens for a tasty salad.
storage
This dill pickle egg salad can be stored in an airtight container in the fridge for up to 3 days.
you might also love...
- Classic sauce gribiche is a French sauce that's perfect for adding big flavor and versatility to any meal. It's rich, creamy, and packed with herbs. You can serve it over roasted vegetables like asparagus or broccolini or spoon it onto fish or poultry. It's easy to make and will make any meal feel fancy!
- Keto fruit salad is a delicious and simple recipe bursting with flavor. Just mix fresh berries, mint, and citrus juice for a sweet treat that's perfect for any low-carb lifestyle.
- Pickle de gallo is a tasty and easy homemade version of the popular Grillo's Pickles brand. It adds a tangy, crunchy, and briny kick to traditional pico de gallo. You can find similar versions at grocery stores, but making it yourself is a fun twist!
- Asparagus and eggs are always a winning combo, especially in this Skillet Asparagus and Eggs dish. It's a perfect breakfast, but also great for any time of day! The fresh asparagus adds a tasty veggie twist and its crunch pairs perfectly with the steam-fried eggs.
Dill Pickle Egg Salad (Low Carb, Keto)
Dill pickle egg salad is a briny, flavorful spin on a classic! This easy dish is ready in minutes and is a creamy, healthy egg salad that's low carb, gluten free and keto-friendly.
Ingredients
- 6 large eggs
- ¼ cup chopped red onion
- ¼ cup chopped dill pickles
- ⅓ cup avocado oil mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
Instructions
- Fill a pot with enough water to submerge the 6 eggs. Bring it to a boil, then reduce the heat to a simmer and gently lower the eggs into the water. Boil the eggs for 11-13 minutes. While they cook, prepare a large bowl with ice water and set it aside.
- Remove the eggs from the boiling water and immediately transfer them to the ice water. Once they’ve cooled, remove their shells.
- Use the large side of a box grater to grate the boiled eggs into a medium mixing bowl. Or, you can finely chop the eggs.
- Add the red onion, dill pickle, avocado oil mayo, and mustard. Mix well.
- Add the sea salt, pepper and smoked paprika. Mix the egg salad, then taste and adjust as needed, with more seasonings or more dill pickle.
- Serve in between low-carb bread, in lettuce cups as lettuce wraps, or on a bed of greens as a salad.
Notes
- For serving a crowd (or meal prep), I recommend doubling the recipe.
- Letting the egg salad sit in the fridge for at least an hour allows the flavors to meld together and improve in taste.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Make sure to drain any dill pickle juice from the pickles before chopping them.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 187mgSodium: 335mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!