This dill pickle egg salad is creamy, tangy, and packed with dill pickles and fresh dill. It is a simple recipe that comes together quickly and delivers big flavor with minimal effort.
The combination of cream cheese, mayonnaise, Dijon mustard, and dill pickle juice creates a creamy and tangy dressing that makes this egg salad stand out. It is especially good if you love pickles like I do and want a fun twist on a classic egg salad.
If you’re wondering what to do with leftover hard-boiled eggs after Easter, this egg salad with pickles is the perfect way to use them up. I make this for meal prep when I want easy lunches or a quick snack with crackers. It works for an egg salad sandwich and lettuce wraps.
If you love easy sandwich spreads, my cranberry pecan chicken salad is another easy lunch option to bookmark.
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Shortcut Notes
- Simple ingredients: This recipe uses everyday staples like mayonnaise, mustard, and hard-boiled eggs, so there is no need for specialty ingredients.
- Quick prep: Once your hard-boiled eggs are ready, the entire recipe comes together in just a few minutes.
- Make-ahead friendly: This egg salad actually gets better after chilling, making it perfect for meal prep and easy lunches.
Ingredient Breakdown
- Eggs: Hard-boiled. See the recipe card notes for a no-peel method.
- Mayonnaise: Mayo adds richness and creates the creamy egg salad texture.
- Whipped cream cheese: Helps create a smooth, creamy dressing that blends easily.
- Dijon mustard: Adds tang and depth of flavor.
- Seasoning: Salt and pepper.
- Dill pickles: Finely diced pickles, plus a little bit of their pickle brine juice.
- Green onions: Add freshness and a mild onion flavor.
- Fresh dill: Brings a bright, herby finish that ties everything together.
See the recipe card for quantities.
Instructions
Bring a saucepan of water to a full boil, then gently lower the eggs into the water using a spoon to avoid cracking. Reduce the heat slightly to maintain a steady boil and cook for about 10 to 12 minutes, depending on how firm you like the yolks.
Immediately transfer the eggs to an ice bath for at least 5 minutes before peeling. (see the recipe card notes for a shortcut method). Peel the eggs, then roughly chop them, avoiding mashing the eggs.
In a medium bowl, stir together the mayonnaise, whipped cream cheese, Dijon, salt, and pepper, then whisk until completely smooth.
Stir in the diced dill pickles, pickle juice, sliced green onions (save some of the green slices to garnish), and fresh dill.
Mix just until combined. The yolks should lightly marble into the dressing without becoming paste-like. Taste and adjust seasoning or add additional pickle juice if needed.
Cover and refrigerate for 30 minutes before serving to let the flavors come together and the texture firm up. Garnish with the remaining green onion and a sprinkle of dill.
Substitutions
- Whipped cream cheese: Substitute with softened block cream cheese, though it may not blend as smoothly. I recommend using a hand mixer if you go that route. Alternatively, you could use marscapone.
- Dijon mustard: Yellow mustard works in a pinch with a milder flavor.
- Dill pickles: Use sweet pickles or sweet pickle relish if you prefer the flavor. If using relish, reduce the pickle juice (add to taste).
- Fresh dill: Substitute with dried dill, using a smaller amount.
Behind the Recipe
I have always been a pickle lover, so adding chopped dill pickles and pickle juice to egg salad felt like a natural upgrade. With the cream cheese, it's a creamier version of classic egg salad with a brighter, tangier flavor.
My top tips are to finely dice the pickles, and let the salad rest before serving.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, this is a great make-ahead recipe. The flavor improves after a few hours in the refrigerator.
Yes, but reduce the pickle juice since relish already contains liquid. Also, most relish is sweet, so be sure to read the labels and look for dill relish.
📖 Recipe
Dill Pickle Egg Salad
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- ¼ cup whipped cream cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper or to taste
- ½ cup finely diced dill pickles
- 1 tablespoon pickle juice
- 3 green onions thinly sliced
- 2 tablespoons finely chopped fresh dill
Instructions
- Hardboil the eggs: Bring a saucepan of water to a full boil, then gently lower the eggs into the water using a spoon to avoid cracking. Reduce the heat slightly to maintain a steady boil and cook for about 10 to 12 minutes, depending on how firm you like the yolks. Immediately transfer the eggs to an ice bath for at least 5 minutes before peeling. (see Notes for a shortcut method).
- Chop the eggs: Peel the eggs, then roughly chop them, avoiding mashing the eggs.
- Make the base: In a medium bowl, stir together the mayonnaise, whipped cream cheese, Dijon, salt, and pepper, then whisk until completely smooth.
- Add the remaining ingredients: Stir in the diced dill pickles, pickle juice, sliced green onions (save some of the green slices to garnish), and fresh dill.
- Fold in the chopped eggs: Mix just until combined. The yolks should lightly marble into the dressing without becoming paste-like. Taste and adjust seasoning or add additional pickle juice if needed.
- Chill: Cover and refrigerate for 30 minutes before serving to let the flavors come together and the texture firm up. Garnish with the remaining green onion and a sprinkle of dill.
Notes
Nutrition
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Kelsey Smith says
If you give my recipe a try, please leave a review, thanks!