Is there any dish quite as down home classic as egg salad or chicken salad? The final product is smooth and creamy—and full of flavor. Especially if you load up your egg salad with pickles. Yes, it’s a perfect comfort food!
In fact, Dill Pickle Egg Salad is so easy to make, it’s kind of like comfort food for the cook too!
Finally, I’m excited to say it’s a locavores delight. The eggs, dill and even the cucumbers that became my dill pickle slices came right off the farm! And there are lots more great farmer’s market recipes from my friends at the end of this post!
Why You’ll Love This
Tasty. You can’t beat the rich, creamy goodness of egg salad whether it’s layered on a sandwich or topping a couple lettuce leaves!
Easy 5-ingredient recipe. With just 5 ingredients, this comes together in a snap! I even love the fact that you can dent the eggs when you peel them since it all gets smooshed together!
Versatile. Egg salad can be used in so many different ways and works for a variety of diets. It’s vegetarian, low-carb and good in sandwiches or salads. See How to Serve below for so many fun ideas!
Inexpensive. Watching your pennies with inflation now? Well, even made with my pricier organic farm eggs, this is a relatively inexpensive meal. I even make my own pickles!
What You’ll Need
- Mayonnaise. This adds creaminess and holds the egg salad together.
- Dill pickles. This adds the main (non-egg) flavor component. You can use pickle relish if you prefer.
- Fresh dill. You can use dried dill if fresh is not available. The typical ratio for a dried herb substitution is to use 1/3 of the fresh amount.
- Dijon Mustard. This provides another flavor boost.
- Eggs. Use eggs that you have previously hard-cooked.
- No special tools are needed
Step by Step Directions
Chop peeled, hard-cooked eggs. You can chop them finely or coarsely according to your preference.
Mix dressing ingredients.
Fold chopped eggs into dressing.
Serve immediately or cover and refrigerate.
How to Serve
The classic way to serve egg salad is in a sandwich. Happily, this will work beautifully with almost any type of bread. Go healthy with whole wheat or classy with a croissant. Or just pick your favorite bread or roll.
But your options don’t stop there. A fun and healthy idea is to serve egg salad over lettuce. Go green salad style and top a pile of lettuce, or nestle a scoop inside a lettuce leaf. The latter was styled beautifully by one of my book club members at a recent meeting. Yum!
To really take advantage of summer’s bounty, you can even bring other vegetables into the mix. You’ll impress everyone if you use egg salad to stuff a tomato or an avocado half! Stuffed zucchini anyone?
According to Foodsafety.gov, egg salad (as well as chicken, macaroni, etc salads) can be kept refrigerated for 3-4 days. They do not freeze well.
Per the same source, hard-boiled eggs will stay fresh for a week (also refrigerated). Since this recipe comes together so easily, if you need to spread out servings, consider boiling all the eggs but making the salad in batches.
Use Dill Pickle relish. For a slightly spicier egg salad, you can make it with pickle relish. That typically has other ingredients like peppers and onion for a flavor profile that’s a little more complex.
Add Herbs. Want a little more flavor or just a change? While I like my egg salad with dill, feel free shake up your herb mix with chives, parsley, tarragon or even thyme.
To smoosh or not to smoosh. I like my egg salad a little chunkier so I hand cut the eggs. I have heard that a potato masher works great for easy medium chunky egg salad. My husband is a smoosher and goes at his eggs vigorously with a fork. All good!
Tips & FAQs
Why isn’t there any salt in this? This egg salad is loaded with pickles which tend to be salty in the first place. But pickles and tastes can vary. So if you think it needs salt, go for it.
Is egg salad keto? I didn’t run the carbs on this, but it’s definitely low carb. Just serve it on lettuce or an avocado rather than bread! Why didn’t I think of this when I was doing keto!
Have you heard about the peeled, hardboiled eggs at your grocers? Our store has them in the dairy case and they can be a big time saver! I especially love them for deviled eggs since they are always perfect (I struggle to peel cleanly). While I usually eat local farm eggs, I don’t hesitate to take advantage of this when I need it!
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Friday Farmers Market Recipes
- Burrito Bowl with Fresh Corn and Tomatoes from Karen’s Kitchen Stories
- Cajun Shrimp from A Day in the Life on the Farm
- Crustless Zucchini Cheese Pie from A Kitchen Hoor’s Adventures
- Dutch Oven Chicken with Vegetables from Family Around the Table
- Egg Salad with Pickles from Art of Natural Living
- Everything Bagel Breakfast Sushi from The Spiffy Cookie
- Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D’s Books and Cooks
- Pepper Parmesan Beans from Jolene’s Recipe Journal
- Spicy Hoisin Grilled Corn from Palatable Pastime
- Sweet Potato Fries from Cindy’s Recipes and Writings
- Zucchini and Hamburger Stew from Cheese Curd In Paradise
- Fluffy Peach Waffles from Red Cottage Chronicles
- Lemon Poppyseed Summer Squash Bread from Jen Around the World
- Peach Lassi from Magical Ingredients
Egg Salad with Pickles
- 8 eggs (hard-cooked and peeled)
- ¼ cup mayonnaise
- ½ cup chopped dill pickles
- 2 Tablespoons chopped fresh dill
- 1 teaspoon Dijon Mustard
- Chop peeled, hard-cooked eggs. You can chop them finely or coarsely according to your preference.
- Mix dressing ingredients.
- Fold chopped eggs into dressing.
- Serve immediately or store, covered, in refrigerator.
- Spinach Feta Quiche
- All Natural Side Pork Bacon