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Pickle Lovers’ Egg Salad

This dill pickle egg salad is my all-time favorite lunch! Big chunks of hard boiled eggs tossed with diced pickles, sweet relish, dill, chives, pickle juice and more for the ultimate flavor. It's amazing on toast, crackers, in salad and more!

Prep Time
45 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 12 hard boiled eggs, peeled and coarsely chopped
  • ⅔ cup chopped pickles
  • ¼ cup mayonnaise
  • 3 tablespoons plain greek yogurt
  • ¼ cup dill pickle juice
  • 2 teaspoons Dijon mustard
  • 2 to 3 tablespoons sweet relish
  • 1 teaspoon dried chives
  • ½ teaspoons dried dill weed
  • kosher salt and pepper
  • fresh microgreens and dill for serving
  • pickles for serving

Instructions

    Cup of Yum
  1. As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 10 to 12 minutes. Then place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  2. To make the salad, place the chopped hard boiled eggs in a bowl with the chopped pickles. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Whisk together the yogurt, mayo, pickle juice, mustard, relish, chives, dill week and a big pinch of salt and pepper. Gently toss the eggs and pickles in the mixture. Taste and season with more salt and pepper or more relish as needed.
  3. Serve on toast, with microgreens or fresh dill. Or serve on salad, in lettuce cups or with crackers!