Egg Salad with Dill Pickles

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This egg salad with dill pickles is loaded with bold flavors and just the right amount of crunch. The base is a blend of mayo and Greek yogurt, keeping it creamy without feeling heavy, making it perfect for sandwiches, crackers, or lettuce wraps.

a large egg salad sandwich on a plate with a blue background

When egg salad is made poorly, it can be really unappealing. It often ends up mushy and bland, smothered in thick mayonnaise and squished between two slices of soft white bread. I understand why it gets a bad reputation, but it doesn't have to be that way!

An egg salad should feel fresh. It should have a hint of herbs and a touch of crunch. There shouldn't be too much mayonnaise, and the eggs should not be over-mashed. Most importantly, it must not only taste fresh, but also truly be fresh.

This egg salad recipe, uniquely flavored with chopped dill pickles, checks all the boxes.

😍 Why You'll Love This Recipe

Dill pickles contribute a herby flavor, crunch, and a touch of acidity that balances the richness of the eggs.
This recipe uses a combination of Greek yogurt and mayonnaise, making it lighter than other versions.
Additionally, chives and a bit of celery provide an extra layer of freshness.

If you like hard-boiled eggs, you'll also want to check out my Baked Scotch Eggs recipe. For another salad idea, try this Coronation Chicken Salad. Or for more sandwich recipe inspiration that's a little outside the box, you might like this Monte Cristo.

Jump to:

😍 Why You'll Love This Recipe
🥒 Ingredients
Substitutions & Variations
🔪 Instructions
✨ Helpful Tips
🥡 Storage
🙋🏻‍♂️ FAQ
Pairing
📖 Recipe
🥚 Related Recipes
💬 Comments

🥒 Ingredients

Here's everything you need to make egg salad with dill pickle sandwiches.

Key Ingredients

Eggs - Six large eggs make enough salad for two generous sandwiches or three lighter ones. Hard-boil them just until the yolks are set for the best texture.
Dill pickles - The star of the show. Use crunchy dill pickles for bold flavor and briny bite-homemade or your favorite store-bought variety both work well.
Celery - Just one rib gives the salad a fresh crunch that breaks up the richness.
Mayonnaise - A few tablespoons add creaminess and help bind everything together.
Greek yogurt - Swapping in yogurt for part of the mayo keeps things lighter and adds a slight tang to balance the flavors.
Chives - These add a gentle onion flavor without overpowering the salad. If you don't have chives, finely chopped scallions work too.
Grainy mustard - Just a spoonful adds extra depth and a subtle bite to the salad.

Check out the recipe card below for the complete list of ingredients and quantities.

Substitutions & Variations

Not as a sandwich: You don't have to serve this egg salad as a sandwich. Try it on crackers, on lettuce, or enjoy it as is.
All mayo: Skip the yogurt and use all mayo for a creamier and richer salad.
No mayo: Skip the mayo and use more yogurt in its place.
Add extra dill flavor: Stir in 1 tablespoon of chopped fresh dill leaves.

🔪 Instructions

How to make a dill pickle egg salad sandwich.

Step 1: Cook the eggs using your preferred method for hard-boiled eggs, or follow mine-add the eggs to a small saucepan and cover with water. Bring to a rapid boil for one minute, then turn off the heat, cover, and let sit for about 8-9 minutes.

chopped celery on a cutting board with pickles

Step 2: Meanwhile, chop the celery, pickles and chives.

chopped pickles, celery, and herbs with mayo and yogurt

Step 3: Add the chopped ingredients to a dish with the mayo, yogurt, and mustard.

vegetables and yogurt mixture being stirred in dish

Step 4: Mix well to combine.

Step 5: When the eggs are done, cool them in a bowl of ice water for about 5 minutes.

Step 6: Then peel the eggs. Again, do this however you prefer. I like to roll them gently on the counter to crack the shell all over one side. I find the rest of the shell comes off in big pieces.

chopped hard boiled eggs on a cutting board

Step 7: Roughly chop the peeled eggs.

Step 8: Gently stir the ingredients together.

Step 9: Lightly toast your slices of bread and spread the egg salad over the top.

an egg salad sandwich stacked on a plate

Step 10: Cut the sandwich in half and enjoy.

✨ Helpful Tips

Avoid mushy egg salad by roughly chopping the eggs and leaving some larger pieces. Then, stir gently when combining the eggs with the other ingredients.
I find that it's easier to peel hard-boiled eggs shortly after they've been cooked. But maybe that's just me.
If you can let the egg salad sit in the fridge at least 30 minutes before eating, this will give it some time for the flavors to meld.
You don't need to serve the salad as a sandwich. Try it as a snack on crackers, in pita, or on lettuce leaves.

🥡 Storage

Store egg salad in an airtight container in the fridge for up to three days. Assemble sandwiches just before serving.

🙋🏻‍♂️ FAQ

Do you put pickles in egg salad?

Add pickles to your egg salad for a punch of flavor and some added crunch.

What kind of pickles go in egg salad?

Any kind of pickle (cucumber or otherwise) can go in egg salad. I like to use dill pickles because I find the dill complements the eggs well. But bread and butter pickles would also be good.

How do you make an egg salad easy?

One way to make an egg salad easy and quicker to prepare is to cook and peel the eggs in advance. You can also mix everything together in one bowl or container. If you're not eating it all at once, mix the salad right in your storage container and pop it in the fridge. That way, you have one less dish to wash.