My easy dill pickle egg salad recipe is a delicious and unique twist on the classic egg salad. It’s perfect for sandwiches, wraps, or even as a dip. Try this recipe and it will surely become your favorite!
Want To Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus you’ll get delicious new recipes each week!
Table of Contents
show
Why You Will Love This Recipe:
- Bursting with Flavor: Dill pickles and a few other seasonings create a flavorful blend.
- Quick and Easy: Ready in just 15 minutes.
- Perfect for Meal Prep: Stays fresh and delicious in the fridge for up to 3 days.
- Customizable: This recipe is totally customizable. Adjust the flavors to suit your taste.
Subscribe To Get The Latest Recipes!
Equipment Needed:
- Mixing Bowl
- Fork
Ingredients (Full recipe located in recipe card below):
- 8 large hard-boiled eggs (cooled and peeled)
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons dill pickle juice
- ¾ cup diced dill pickles
- 1 tablespoon ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Instructions:
- Prep the Ingredients: To a medium mixing bowl, smash the hard-boiled eggs into bite-sized pieces. I just use a fork or spoon to accomplish this.
- Mix the Dressing: Add the mayonnaise, yellow mustard, chopped pickle chips, pickle juice, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until well combined.
- Chill and Serve: Cover the egg salad and refrigerate for at least 30 minutes to let the flavors meld. Serve on bread, croissants, lettuce wraps, or with crackers.
What To Serve With Dill Pickle Egg Salad:
- This egg salad makes a great egg salad sandwich, wrap, or salad topper. My other favorite ways to eat it is with crackers, tortilla chips, or just by itself with a spoon!
Recipe Variations And Substitutions:
- Add fresh chopped dill or dried dill to add extra flavor.
- Finely chopped red onion tastes great in the recipe as well!
- Add a dash of cayenne pepper or red pepper flakes for a little heat.
Storage And Reheating Instructions:
- Store the egg salad in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving.
Pro Tips:
- Eggs: For perfect hard boiled eggs, cook them in boiling water for 10-12 minutes, then transfer to an ice bath to cool for 5 minutes before peeling.
- Pickle Juice: Adjust the amount of pickle juice to control the tanginess and texture. Start with 2 tablespoons and add more as needed.
- Texture: Mashing the eggs using a fork works great in this recipe.
PRINT
PIN
FB
Dill Pickle Egg Salad
My easy dill pickle egg salad recipe is a delicious and unique twist on the classic egg salad. It’s perfect for sandwiches, wraps, or even as a dip. Try this recipe and it will surely become your favorite!
Equipment
- mixing bowl
Ingredients
- 8 large hard-boiled eggs (cooled and peeled)
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons dill pickle juice
- ¾ cup dill pickles (diced)
- 1 tablespoon ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Instructions
- Prep the Ingredients: To a medium mixing bowl, smash the hard-boiled eggs into bite-sized pieces. I just use a fork or spoon to accomplish this.
- Mix the Dressing: Add the mayonnaise, yellow mustard, chopped pickle chips, pickle juice, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until well combined.
- Chill and Serve: Cover the egg salad and refrigerate for at least 30 minutes to let the flavors meld. Serve on bread, croissants, lettuce wraps, or with crackers.
Notes
Recipe Variations And Substitutions:
- Add fresh chopped dill or dried dill to add extra flavor.
- Finely chopped red onion tastes great in the recipe as well!
- Add a dash of cayenne pepper or red pepper flakes for a little heat.
- Store the egg salad in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving.
- Eggs: For perfect hard boiled eggs, cook them in boiling water for 10-12 minutes, then transfer to an ice bath to cool for 5 minutes before peeling.
- Pickle Juice: Adjust the amount of pickle juice to control the tanginess and texture. Start with 2 tablespoons and add more as needed.
- Texture: Mashing the eggs using a fork works great in this recipe.
Nutrition
Calories: 243kcalCarbohydrates: 3gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 257mgSodium: 617mgPotassium: 116mgFiber: 0.3gSugar: 1gVitamin A: 393IUVitamin C: 0.4mgCalcium: 47mgIron: 1mg
Nutritional information is approximate. For accurate nutritional information you should refer to the nutritional labels on the packages of the specific ingredients that you used.
Want To Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus you’ll get delicious new recipes each week!
Pin this recipe!Mention @FromFrozenRecipes or tag #fromfrozenrecipes!
Comments
No Comments