Dill Pickle Egg Salad
Our simple Egg Salad with Pickles recipe is a delicious egg salad that can be enjoyed any way you want and is perfect for meal prep!
Ingredients
- 12 hard boiled eggs peeled & diced
- 1 cup dill pickles chopped & seeds removed
- 1/2 cup celery chopped
- 1/2 cup mayonnaise
- 1/4 cup white onion minced
- 2 tablespoons fresh dill minced
- 1 1/2 tablespoons pickle juice more, if desired
- 2 teaspoons dijon mustard
- 1 teaspoon yellow mustard
- 3/4 teaspoon celery salt
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- optional pinch of seasoned salt
- serving suggestion: bread croissant, butter lettuce, etc.
Instructions
- Put all of the ingredients in a large bowl and toss to fully combine.
- Taste and adjust any seasonings or flavors to your personal preference.
- Serve immediately or store in the fridge for later.
Notes
- Hard Boiled Eggs: option to follow our post on how to hard boil eggs on the stove top or you can make Instant Pot Hard Boiled Eggs, Air Fryer Hard Boiled Eggs, or Hard Boiled Eggs in the Oven.
- Pickles: highly recommend using our Refrigerator Dill Pickles or pick-up a store-bought version (we love Claussen).
- Storage: leftover egg salad can be kept in an airtight container in the fridge for 3-4 days.
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