This zesty Dill Pickle Egg Salad is a fantastic and refreshing high-protein lunch or snack option—you won’t believe the amazing flavor! In Poland, where I’m from, this is how we’ve always made egg salad: simple, flavorful, and heavy on the pickles. I’ve been making this version for years, and I can confidently say it’s the best one out there.
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The Best Egg Salad with Dill Pickles
This type of Pickle Egg Salad is quite popular in Poland and it’s traditionally made with sour pickles, just like my Polish pickle soup. The secret that takes it to the next level? A touch of grated cheddar cheese—it adds just the right amount of richness and makes every bite extra satisfying.
Like my Cottage Cheese Egg Salad and Avocado Egg Salad, this Pickle and Egg Salad is extra packed with protein and is so delicious. And I know shredded cheese may seem like a weird ingredient in an egg salad but don’t skip it - trust me, it works so well!
Ingredients & Substitutions
- Eggs - Hard boiled and cooled. I like eggs from Vital Farms
- Dill pickles - diced small - use your favorite brand
- Mayonnaise - My choice is the Chosen Foods Avocado Oil Mayo, but you can use any mayo you like
- Dijon mustard - Yellow or brown mustard can also used
- Greek yogurt - You can also use sour cream or Blended Cottage Cheese.
- Cheddar cheese - freshly shredded is best
- Salt & Black pepper - to taste
- Green onion & Fresh Dill - to add some freshness to the salad
See recipe card for quantities.
Instructions
- Step 1: Boil the eggs for 10 minutes, then take the eggs out and place in a bowl of icy cold water to cool.
- Step 2: Peel and dice the eggs.
- Step 3: Combine diced eggs with the rest of the ingredients in a medium bowl.
- Step 4: Stir with a rubber spatula or spoon.
Tip:
To make sure your salad has the best texture, make sure to drain the diced pickles before adding them to the salad (I use a small sieve). Don't cut your eggs too small and be careful when mixing the salad not to turn it into mush.
How to Store Egg Salad
Egg salad typically lasts 3 to 5 days in the fridge when properly stored in an airtight container. Great for meal-prep throughout the week.
Try to use a container that is just big enough to hold the egg salad without too much extra room for air. Or place a small piece of plastic directly on top of the egg salad and press lightly before covering with the lid.
How to Serve Egg Salad
- In a classic egg salad sandwich - I love it on multigrain bread but it’s also great in little party sandwiches (on crustless white bread, cut into triangles).
- Use it as a delicious snack spread for crackers or toast points.
- As a high-protein topping added to a green salad.
- In a wrap. For a great low carb option, serve this egg salad in lettuce wraps.
If serving this egg salad in a wrap or a sandwich, I highly recommend trying it alongside a bowl of Ground Chicken and Veggie Soup or Butternut Squash Carrot Ginger Soup.
More Tips & Tricks
- Transfer the eggs immediately from the pot to the ice water
- Make sure to drain any excess pickle juice from the pickles before adding them to prevent the salad from getting watery.
- Use good quality mayo, such as Chosen Foods Avocado Oil Mayo.
- If you like creamier egg salad texture, feel free to increase Greek yogurt amount to 2 tablespoons or add a bit more mayo.
- If you have a Polish or European deli near you, try this salad with naturally fermented sour dill pickles (no vinegar in the ingredients' list - only cucumbers, water, salt and spices)
- You can add finely diced veggies, such as carrots, bell peppers and celery for extra crunch
- Add another teaspoon of more fresh herbs, if you like - chives & parsley work great!
- Use an egg slicer or grated wire rack to easily chop the eggs and cut down on prep time
FAQ
I wouldn’t skip it completely but if you want to cut down calories, you can swap half of it with Greek yogurt, sour cream or blended cottage cheese.
If you like a more pronounced onion flavor, feel free to swap green onion for finely chopped red onion, white onion or shallot.
Egg salad typically lasts 3 to 5 days in the fridge when stored in an airtight container. Avoid leaving it at room temperature for more than 2 hours.
No, freezing egg salad is not recommended.
More high protein salads
Looking for other recipes like this? Try these:
Recipe
Dill Pickle Egg Salad
Ingredients
- 4 large eggs
- ½ cup dill pickles diced small
- 3 tablespoon mayo
- 1 teaspoon dijon mustard
- 1 tablespoon Greek yogurt or sour cream
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 green onion sliced thin
- 2 tablespoon fresh dill chopped
Instructions
- Boil the eggs. Bring water to boil in a pot, then gently drop the four eggs in the boiling water. Set timer to 10 minutes, then take the eggs out immediately and place in a bowl of icy cold water to cool.
- While the eggs are boiling, chop the pickles, dill and green onion.
- Once the eggs are cooled, peel and dice them.
- Place diced eggs, pickles, dill, green onions, mayo, yogurt, mustard, salt and pepper in a medium bowl.
- Mix with a spoon or a rubber spatula until combined. Taste and add more salt and pepper, if needed. For a creamier salad, add an additional tablespoon of Greek yogurt.
- Serve immediately or store in the fridge in an airtight container.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Mark says
Great way to use leftover Easter eggs!
Audrey says
This turned out so good and was much easier than I expected!
Nicole Kendrick says
This is such a classic! I love egg salad at summer parties. This is so good!
Paula says
I am so invested in the pickle craze, and this egg salad recipe was a GREAT addition! Tasted amazing!
Leslie says
I love this recipe! The fun flavors and crunch of the pickles is just perfection!
Bogusia says
Delicious, quick and easy!