This dill pickle egg salad is crunchy, zesty, creamy, low in fat and simple to make. Perfect for brunch, lunch or as a healthy, high-protein snack anytime. Ready in minutes!
See also dill pickle chicken salad!
This dill pickle egg salad is a delicious alternative to classic egg salad. The dill pickles add crunch and lots of depth of flavour, perfect with mild tasting hard-boiled eggs. I used a combination of crispy radishes and naturally sweet leek instead of traditional celery and scallions to balance out the acidity of the pickles and add colour.
This egg salad with dill pickles is made with an easy yogurt-based egg yolk dressing (with a small amount of mayonnaise for added flavour) so it’s rich and creamy but low in fat. Enjoy for brunch, lunch or as a satisfying snack.
Scroll down to the bottom of the post for serving suggestions and optional ingredients you can use.
Dill pickle egg salad ingredients and substitutions
- Eggs
- Dill pickles/pickled gherkins: see paragraph below.
- Leek: use only the white part avoiding the tough green end.
- Radishes
- Fresh dill and chives: you can use dried herbs instead, if preferred (approx. 1 tsp each or to taste).
- Yogurt: I used natural yogurt but Greek yogurt can be used instead (though keep in mind it contains 3 times as much fat). You might also like my high-protein salad where I used cottage cheese in place of yogurt.
- Mayonnaise: use either regular or homemade dill mayo or avocado mayo.
- Salt and pepper: add to taste.
What dill pickles to use in egg salad
You can use your favourite dill pickles (gherkins in the UK) to make this egg pickle salad. I do not, however, recommend using Polish-style pickled cucumbers which are quite watery and not as crunchy as pickles in vinegar.
Step-by-step recipe instructions
1. Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for about 8 minutes (do not remove the lid).
TIP: This is how I like to prepare hard boiled eggs, but you can use another method.
2. Cool eggs: Drain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
3. Chop eggs: Cut each egg in half, remove yolks from 3 eggs and place in a wide bottomed shallow bowl. Chop the eggs.
4. Make dressing: Mash the egg yolks with the yogurt and mayo until creamy using a fork (the mixture does not need to be perfectly smooth).
5. Assemble: To a large mixing bowl add the chopped eggs, dill pickles, leek, radishes, herbs, dressing, and pepper to taste. Stir gently but thoroughly then taste the mixture and add salt to taste (and more pepper, if needed). Refrigerate for 30 minutes then serve.
Serving suggestions
This easy dill pickle egg salad can be served:
- For brunch: with toast, such as sourdough, pumpernickel or rye.
- For lunch: in a sandwich, wrap or lettuce leaves (as I like to serve my curried chicken salad). It pairs well with leftover chicken and salmon.
- As a snack: on its own or with Scandinavian-style crispbread (my personal favourite!).
Why you should make the dressing separately
Combining some of the egg yolks with the yogurt and mayo (rather than just mixing all the salad ingredients together) creates a rich dressing sauce, which adds creaminess. This is important in a dish that contains a lot of moisture, as does this egg and dill pickle salad.
Variations
This low-fat egg salad with pickles is adaptable and can be made with the following optional ingredients:
- Chopped ham or leftover salmon - for added protein (see also my salmon egg salad).
- Avocado - either added into the salad or used as garnish.
- Red pepper - finely chopped and stirred into the salad.
- Arugula/rocket leaves, or watercress - chopped and added into the mixture.
TIP: I do not recommend adding sour ingredients, such as capers or mustard as these can make your salad a little too acidic.
Top tips
- Wipe the dill pickles with a paper towel to remove excess moisture before using.
- You can boil the eggs in advance, cool, keep refrigerated (unpeeled) and use the following day.
- To save time prepare the rest of the ingredients while you are waiting for the eggs to boil and cool.
- I recommend adding salt after you’ve made the salad. You shouldn’t need to add too much as the dill pickles are salty.
- Chill the salad for 30 minutes before serving, if possible. Keep covered, refrigerated.
- Best served the day it’s made. Leftover dill pickle egg salad can be enjoyed the next day, too, although it won’t be quite as crunchy and may become a little soggy (but will still taste good).
- Not suitable for freezing.
More salads with eggs to try next
See also these other easy, healthy and delicious brunch as well as snack recipes!
Recipe
Healthy Dill Pickle Egg Salad
Equipment
- Small pot with lid
- Large mixing bowl
- Wide bottomed shallow bowl
Ingredients
- 6 large eggs
- 1 cup (150 g) dill pickles finely diced
- ⅔ cup (60 g) leek white part only, finely chopped
- 4-5 radishes finely chopped
- 1½ tablespoons dill and chives each, finely chopped
- 5 tablespoons yogurt
- 2 tablespoons mayonnaise
- Salt and pepper to taste
Instructions
- Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for about 8 minutes (do not remove the lid).TIP: This is how I like to prepare hard boiled eggs, but you can use another method.
- Cool eggs: Drain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
- Chop eggs: Cut each egg in half, remove yolks from 3 eggs and place in a wide bottomed shallow bowl. Chop the eggs.
- Make dressing: Mash the egg yolks with the yogurt and mayo until creamy using a fork (the mixture does not need to be perfectly smooth).
- Assemble: To a large mixing bowl add the chopped eggs, dill pickles, leek, radishes, herbs, dressing, and pepper to taste. Stir gently but thoroughly then taste the mixture and add salt to taste (and more pepper, if needed). Refrigerate for 30 minutes then serve.
Notes
-
- Wipe the dill pickles with a paper towel to remove excess moisture before using.
- You can boil the eggs in advance, cool, keep refrigerated (unpeeled) and use the following day.
- To save time prepare the rest of the ingredients while you are waiting for the eggs to boil and cool.
- I recommend adding salt after you’ve made the salad. You shouldn’t need to add too much as the dill pickles are salty.
- Chill the salad for 30 minutes before serving, if possible. Keep covered, refrigerated.
- Best served the day it’s made. Leftover egg salad with dill pickles can be enjoyed the next day, too, although it won’t be quite as crunchy and may become a little soggy (but will still taste good).
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this dill pickle egg salad I’d love to know how it turned out for you. Did you use additional ingredients? Let me know in the comments below, thanks:)
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