Let’s set the stage. Picture this: It’s a sunny afternoon, and the grill is sizzling with burgers while laughter fills the air. You’re searching for that perfect side dish, something unique yet comforting. Maybe it's time to whip up a dill pickle egg salad to wow your friends and family.
Now, you might wonder, what goes well with this delightful dish? The beauty of dill pickle egg salad is its versatility. Pair it with grilled meats, serve it as a sandwich filling, or feature it in a light lunch platter alongside crunchy vegetables or crusty bread. It fits seamlessly into any gathering, providing a refreshing contrast to heartier dishes.
As a food enthusiast and registered dietitian, I've played around with countless recipes over the years. When it comes to egg salad, it often seems to blend into the background—safe, predictable. But add dill pickles into the mix, and suddenly, it’s a party. The sharpness of dill pickles complements the creaminess of the eggs, creating a tantalizing dish that’s not just a side but a star.
I originally stumbled upon this combination during a picnic. My friend had made an egg salad with just mayo and spices. It was good, but as I munched, I could help but think of the jar of dill pickles sitting calmly in my fridge. A light bulb moment! The sour crunch of pickles would elevate that egg salad from mundane to memorable.
So, let’s dive deeper into these ingredients. Here’s what you’ll need to bring this egg salad to life, with a little twist and a hint of creativity that makes it uniquely yours.
12 large hard-cooked eggs, peeled and roughly chopped
¼ cup creamy mayonnaise (the glue that holds everything together)
⅔ cup finely diced dill pickles (the star of the show)
2 to 3 tablespoons sweet pickle relish (for a touch of sweetness)
½ teaspoon dried dill (herbaceous flavor that lifts the dish)
2 teaspoons smooth Dijon mustard (adds a hint of spice)
¼ cup briny dill pickle juice (liquid gold)
3 tablespoons plain Greek yogurt (for tang and creaminess)
1 teaspoon dried chives (or swap for fresh if you can)
1 teaspoon lemon juice (to brighten everything up)
Kosher salt and freshly cracked black pepper, to taste
Extra pickle slices, for serving
Fresh dill sprigs and microgreens, for garnish
Begin by boiling your eggs. Place them in a pot, cover with cold water, and bring to a rolling boil. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes. This ensures a perfect hard-boiled egg.
When they’re ready, transfer to a bowl of ice water for easy peeling. Personally, I like to peel them under running water. It makes the shell slip off like a charm. Then, chop those eggs into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, and Dijon mustard. This creamy concoction is the base of your salad. You can already feel the magic happening!
Add in the chopped eggs and mix gently. I swear, this step is therapy after a long day. The creamy texture and luscious flavors are enough to make your taste buds dance.
Now, it’s time to bring in the goodness. Fold in the finely diced dill pickles, sweet relish, lemon juice, and dried dill. These ingredients not only add flavor but also create an enticing crunch and bite that makes this salad pop.
Take your time with this step. A little taste here and there is essential. It’s all about adjusting the flavors to suit your preference!
Grab the salt and pepper. Start with a pinch and work your way up. Remember, the dill pickle juice is briny, so you might not need a lot of salt. Taste as you go, making it your own.
This is also the moment I like to add the dried chives for an additional layer of flavor. If you’re lucky enough to have fresh chives, toss those in!
Once everything is mixed, let the salad chill in the fridge for at least an hour. This resting period allows all those flavors to mingle and deepen, giving you the best-tasting egg salad possible.
When you’re ready to serve, scoop it onto slices of crusty bread, or use it to fill wraps. Don't forget to garnish with fresh dill sprigs and microgreens for an appealing presentation. Who doesn’t love a dish that looks as good as it tastes?
Eggs: Use the freshest eggs you can find. Fresh eggs are easier to peel after boiling.
Dill Pickles: Feel free to experiment with various types of dill pickles. Sweet, dill, or even spicy pickles can give different flavor profiles.
Mayonnaise: Use your favorite brand. You can even swap out half of the mayonnaise for avocado for a healthier fat profile.
Pickle Juice: The juice adds a nice tang, but if you want a milder flavor, reduce the amount.
Herbs: Fresh herbs always offer a more vibrant taste compared to dried ones, so opt for fresh if available.
This recipe is quite forgiving and lends itself well to variations. Here are a few ideas to tweak and enjoy different adventures with your egg salad:
Avocado Addition: Replace some of the mayonnaise with mashed avocado for a creamy texture.
Spicy Kick: Add diced jalapeños or a dash of hot sauce for those who crave heat.
Bacon Bits: Crumbled bacon can add a savory crunch, perfect for meat lovers.
Veggie Boost: Incorporate diced celery or red bell peppers for additional texture and freshness.
Different Mustards: Try using spicy brown mustard or whole grain mustard for a more complex flavor.
Herb Variations: Experiment with fresh basil or tarragon for a unique twist.
Dill pickle egg salad is truly a gem. It’s easy to prepare, full of flavor, and versatile in serving. Whether at a summer gathering, a picnic, or just a cozy lunch at home, this dish stands out. By blending comforting flavors with a tangy twist, it delivers satisfaction in every bite.
As you gather with loved ones, don’t hesitate to share this recipe. It’s a conversation starter and, trust me, can create lasting memories. So grab those ingredients and get cooking. Your taste buds will thank you!
Let’s set the stage. Picture this: It’s a sunny afternoon, and the grill is sizzling with burgers while laughter fills the air. You’re searching for that perfect side dish, something unique yet comforting. Maybe it's time to whip up a dill pickle egg salad to wow your friends and family.
Begin by boiling your eggs. Place them in a pot, cover with cold water, and bring to a rolling boil. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes. This ensures a perfect hard-boiled egg.
When they’re ready, transfer to a bowl of ice water for easy peeling. Personally, I like to peel them under running water. It makes the shell slip off like a charm. Then, chop those eggs into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, and Dijon mustard. This creamy concoction is the base of your salad. You can already feel the magic happening!
Add in the chopped eggs and mix gently. I swear, this step is therapy after a long day. The creamy texture and luscious flavors are enough to make your taste buds dance.
Now, it’s time to bring in the goodness. Fold in the finely diced dill pickles, sweet relish, lemon juice, and dried dill. These ingredients not only add flavor but also create an enticing crunch and bite that makes this salad pop.
Take your time with this step. A little taste here and there is essential. It’s all about adjusting the flavors to suit your preference!
Grab the salt and pepper. Start with a pinch and work your way up. Remember, the dill pickle juice is briny, so you might not need a lot of salt. Taste as you go, making it your own.
This is also the moment I like to add the dried chives for an additional layer of flavor. If you’re lucky enough to have fresh chives, toss those in!
Once everything is mixed, let the salad chill in the fridge for at least an hour. This resting period allows all those flavors to mingle and deepen, giving you the best-tasting egg salad possible.
When you’re ready to serve, scoop it onto slices of crusty bread, or use it to fill wraps. Don't forget to garnish with fresh dill sprigs and microgreens for an appealing presentation. Who doesn’t love a dish that looks as good as it tastes?
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Rachel Garland, a registered dietitian and passionate home cook from Fairfield, California. My goal is to help busy people create quick, flavorful, and nutritious meals that fit into their hectic lives. Through my blog, I share simple, delicious recipes that make healthy eating easy and enjoyable!