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This Dill Pickle Egg Salad is perfect for sandwiches, wraps, or enjoyed straight from the bowl. A refreshing and simple recipe, ideal for easy lunches all summer long!
Why You’ll Love This Recipe
Dill pickle is all the rage these days-recipes everywhere are featuring the tangy, delicious flavor and crunchy texture of dill pickles, and I'm here for it! Today, I'm excited to share this amazing Dill Pickle Egg Salad, a flavorful spin on the classic recipe.
This easy recipe shares many of the same ingredients as traditional egg salad with a few additions like chopped pickles, capers, and hot sauce for a tangy kick!
It’s versatile enough to enjoy as an egg salad sandwich, wrap, or atop a bed of fresh lettuce, but it’s equally delicious straight out of the bowl. Perfect hard-boiled eggs are chopped and mixed with diced dill pickles, capers, and seasonings, then tossed in a creamy dressing made of Greek yogurt, Dijon mustard, and coconut aminos. Each bite is a burst of tangy flavor, making this salad both refreshing and satisfying.
Ingredient Notes
- eggs
- diced dill pickles: You can substitute dill pickle relish if that's what you have on hand. If you'd like it a bit sweeter, you can use sweet pickles or sweet pickle relish.
- capers
- plain non-fat Greek yogurt: Use mayonnaise for a dairy-free version.
- Dijon mustard: You can use yellow mustard if desired.
- hot sauce
- coconut aminos
- onion powder
- dried chives
- salt
- black pepper
Step-by-Step Instructions
Step 1
Make the hard-boiled eggs on the stove, in the instant pot, or make hard boiled eggs in the air fryer. I recommend adding the eggs to a bowl of ice water (an ice bath) for about 5-10 minutes. Then, peel and roughly chop and add to a large mixing bowl.
Step 2
Add the remaining ingredients into the large bowl with the chopped eggs and stir to combine. Serve in lettuce wraps, on gluten-free toast, or eat straight out of the bowl!
Expert Tips
- To make perfect hard-boiled eggs on the stove, add the eggs to a large pot and fill it with water. Bring to a boil over medium-high heat, then cover and remove from the heat and let them sit for 11 minutes. Transfer to an ice water bath (cold water & ice cubes) to cool before peeling.
- For a little extra tangy flavor, add a bit of pickle juice to the bowl.
- Feel free to add in additional veggies like diced red onion, white onion, green onion, or celery for a little crunch, if desired.
- For dairy-free, use mayo instead of Greek yogurt.
Serving Tips
Serve this creamy egg salad in a wrap, on gluten-free toast, or eat straight out of the bowl. It's also really low in carbs, so you can add it to a low carb tortilla (or lettuce wraps) for a keto and low carb option.
Storage Tips
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Give it a gentle stir before serving.
This is a great meal prep recipe for an easy lunch or a great snack- you can't go wrong!
The Best Dill Pickle Egg Salad Recipe (Keto)
Ingredients
- 12 eggs
- ½ cup diced dill pickles
- ¼ cup capers, drained
- ½ cup plain non-fat Greek yogurt, use mayo for dairy free
- 2 tsp dijon mustard
- 2 tsp hot sauce, I like Frank's Red hot
- 1 tbsp coconut aminos
- 1 tsp onion powder
- 1 tsp dried chives
- ¾ tsp salt
- ½ tsp pepper
Instructions
- Make the hard boiled eggs on the stove, in the instant pot or make easy hard boiled eggs in the air fryer. Peel and roughly chop and add to a large bowl.
- Add the remaining ingredients into the bowl with the eggs and stir to combine. Serve in a wrap, on gluten free toast, or eat straight out of the bowl!
Notes
Expert Tips
- To make perfect hard-boiled eggs on the stove, add the eggs to a large pot and fill it with water. Bring to a boil over medium-high heat, then cover and remove from the heat and let them sit for 11 minutes. Transfer to an ice water bath (cold water & ice cubes) to cool before peeling.
- For a little extra tangy flavor, add a bit of pickle juice to the bowl.
- Feel free to add in additional veggies like diced red onion, white onion, green onion, or celery for a little crunch, if desired.
- For dairy-free, use mayo instead of Greek yogurt.
Serving Tips
Serve this creamy egg salad in a wrap, on gluten-free toast, or eat straight out of the bowl. It’s also really low in carbs, so you can add it to a low carb tortilla (or lettuce wraps) for a keto and low carb option.Storage Tips
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Give it a gentle stir before serving. This is a great meal prep recipe for an easy lunch or a great snack– you can’t go wrong!Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Thank you for sharing this recipe
This was a delicious upgrade to my egg salad sandwich! Thank you.
Amazing!!
ubaTaeCJ