Egg salad with dill pickles is creamy, tangy, and comes together in minutes. Made lighter with Greek yogurt, this version keeps the classic, comforting flavors while adding protein and bright pickle notes.
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The backstory.
Egg salad has long been a go-to quick lunch here — simple, familiar, and satisfying. Adding dill pickles and a splash of pickle juice turned an everyday sandwich into something with personality: tangy, bright, and easy to make.
xoxo Kori
It’s a must-make.
Egg salad with dill pickles is simple to prepare but layered with flavor, so it quickly becomes a favorite.
- Deliciously tangy. The pickle flavor cuts through the richness and keeps each bite lively.
- Light but satisfying. Greek yogurt reduces the calories while preserving creaminess and adding protein.
- Fast and easy. Ready in about 10 minutes — ideal for busy days, lunches, or meal prep.
- Versatile. Serve it as a sandwich, wrap, or as a dip for veggies and crackers.
Once I started adding pickles, there was no going back.
Let’s talk texture and flavor.
This dill egg salad is creamy with just enough bite from chopped eggs and finely diced pickles. A touch of pickle juice brightens the mix, while mayo and Greek yogurt keep it smooth. Fresh dill offers a herbaceous finish that prevents the salad from feeling heavy.
What you’ll need.
Essentials for making this dill pickle egg salad:
- Greek yogurt: Adds creaminess with fewer calories.
- Light mayonnaise: Gives that familiar egg salad richness.
- Dill pickles: Finely chopped so their flavor is in every bite.
- Dill pickle juice: Adds tang and loosens the dressing.
- Fresh dill: Bright, herby finish.
- Dijon mustard: A touch of sharpness and depth.
- Garlic powder & onion powder: Subtle savory notes without texture.
- Black pepper & salt: To taste.
Customize it your way.
This egg dill pickle salad is flexible — tweak it to suit your preferences.
- Add chopped celery for crunch.
- Stir in green onions for a sharper bite.
- Sprinkle paprika or smoked paprika for color and warmth.
- Swap fresh dill for chives for a different herbal note.
- Mash some eggs for a smoother, more spreadable texture.
Flexible dietary swaps.
Simple swaps let you adapt the recipe for different diets:
- Lower fat: Use all Greek yogurt and skip the mayo.
- Whole-food option: Replace mayo with mashed avocado for a natural creamy base.
- Lower sodium: Choose low-sodium pickles and reduce added salt.
How to make egg dill pickle salad.
Make this egg salad in a few easy steps:
- Whisk together Greek yogurt, mayo, Dijon, pickle juice, and seasonings until smooth.
- Fold in chopped eggs, chopped pickles, and fresh dill.
- Gently mix until everything is evenly coated.
- Taste and adjust: add more pickle juice, Dijon, or salt as needed.
- Chill for 15–30 minutes if you prefer a cooler, more cohesive salad.
How to serve it.
Serve this dill pickle egg salad however you like — simple or dressed up:
- Spoon onto bread for a classic egg salad sandwich.
- Wrap in lettuce leaves or a tortilla for a quick wrap.
- Scoop with cucumber slices or crackers as a dip.
- Serve over a bed of greens with extra veggies for a light meal.
Kori’s tips.
- Use slightly cooled eggs. They hold their shape better and give the best texture.
- Start with 1 tablespoon pickle juice. You can always add more — it’s easier to increase than to remove.
- Chop pickles finely. Small pieces spread flavor throughout the salad.
- Chill before serving. Even 30 minutes helps the flavors meld and the texture smooth out.
FAQ’s
Keep in an airtight container in the refrigerator for up to 3 days.
Freezing isn’t recommended; the texture will suffer once thawed.
Make sure eggs are fully cooled and add pickle juice gradually to avoid excess liquid.
Yes — it stores well and often tastes better after a short chill so the flavors meld.
Try adding more salt, a splash more pickle juice, an extra teaspoon of Dijon, or fresh herbs like dill to boost flavor.
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📖 The recipe.
Dill Pickle Egg Salad Recipe
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Ingredients
- 6 large eggs hard boiled and chopped
- ⅓ cup plain nonfat Greek yogurt
- ¼ cup light mayonnaise
- ⅓ cup finely chopped dill pickles
- 1 to 2 tablespoons dill pickle juice start with 1, add more to taste
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- Salt to taste
Instructions
-
Combine Greek yogurt, mayonnaise, Dijon, pickle juice, and seasonings in a bowl and stir until smooth.
-
Fold in chopped eggs, chopped pickles, and dill. Taste and adjust seasoning — add more pickle juice or salt if needed. Serve immediately or chill for 15–30 minutes to let flavors meld.
Kori’s Tips
TIPS: Use slightly cooled eggs for the best texture; begin with 1 tablespoon pickle juice and increase to taste; finely chop pickles so flavor is even; chill 30 minutes if you want it extra cohesive.
VARIATIONS: Add chopped celery for crunch; mix in green onions; top with paprika or smoked paprika; swap chives for dill for a different herb note.
SERVING SUGGESTIONS: Serve in lettuce wraps for low carb, pile on toasted whole-grain bread, scoop with cucumber slices or crackers, or stuff into a wrap with spinach for an easy lunch.
Nutrition
© 2025 Seeking Good Eats™
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