This dill pickle egg salad is creamy, tangy, and full of dill pickles and fresh dill. It’s an easy recipe that comes together quickly and delivers bold flavor with minimal effort.
The dressing—made from cream cheese, mayonnaise, Dijon mustard, and a splash of pickle juice—is rich and tangy, giving this egg salad a memorable twist. If you love pickles, this is a fresh, flavorful spin on classic egg salad.
This recipe is also a smart way to use leftover hard-boiled eggs after holidays like Easter. It’s great for meal prep, quick lunches, crackers, sandwiches, or wrapped in lettuce for a lighter option.
If you enjoy easy sandwich spreads, consider bookmarking my cranberry pecan chicken salad for another simple lunch option.
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Shortcut Notes
- Simple ingredients: Uses pantry staples like mayonnaise, mustard, and hard-boiled eggs—no specialty items required.
- Quick prep: Once eggs are cooked, the salad comes together in minutes.
- Make-ahead friendly: Flavors improve after chilling, making it ideal for meal prep and easy lunches.
Ingredient Breakdown
- Eggs: Hard-boiled. See the recipe card notes for an alternative no-peel method.
- Mayonnaise: Adds richness and creates a creamy texture.
- Whipped cream cheese: Smooths the dressing for a silky finish.
- Dijon mustard: Provides a bright, tangy note.
- Seasoning: Kosher salt and black pepper to taste.
- Dill pickles: Finely diced pickles plus a bit of pickle juice for extra tang.
- Green onions: Thinly sliced for freshness; reserve some for garnish.
- Fresh dill: Adds a bright herbaceous finish that ties the flavors together.
See the recipe card for exact quantities and nutrition information.
Instructions
Bring a saucepan of water to a rolling boil. Gently lower the eggs into the water with a spoon to avoid cracking. Keep a steady boil and cook 10–12 minutes depending on how firm you prefer the yolks.
Transfer eggs immediately to an ice bath for at least 5 minutes before peeling. Peel and roughly chop the eggs, taking care not to mash them so you retain texture.
In a medium bowl, combine mayonnaise, whipped cream cheese, Dijon, salt, and pepper. Whisk until the mixture is completely smooth.
Stir in the diced dill pickles, pickle juice, most of the sliced green onions (reserve some for garnish), and the fresh dill.
Fold in the chopped eggs just until combined. Let the yolks lightly marble into the dressing—avoid overmixing to prevent a paste-like consistency. Taste and adjust salt, pepper, or pickle juice as needed.
Cover and refrigerate for at least 30 minutes to allow flavors to meld and the texture to firm up. Garnish with the remaining green onion slices and a sprinkle of fresh dill before serving.
Substitutions
- Whipped cream cheese: Use softened block cream cheese (blend well with a hand mixer) or mascarpone for a similar texture.
- Dijon mustard: Yellow mustard can be used but offers a milder flavor.
- Dill pickles: Sweet pickles or sweet relish work if you prefer a sweeter profile; if using relish, add pickle juice sparingly and adjust to taste.
- Fresh dill: Dried dill can substitute—use less, since dried herbs are more concentrated.
Behind the Recipe
As a longtime pickle fan, adding chopped dill pickles and a touch of pickle juice felt like a natural upgrade to egg salad. The cream cheese makes the texture extra creamy while the pickles and fresh dill brighten the overall flavor.
My best tips: finely dice the pickles so they distribute evenly, and let the salad rest in the fridge before serving to let the flavors meld.
Did you make this recipe? I’d love your feedback. Please leave a rating and review to help others and to support future recipes.
FAQ
Yes. This egg salad stores well in the refrigerator and often tastes better after a few hours as the flavors meld.
Yes. If you use relish, reduce the added pickle juice because relish contains liquid, and check the label—many relishes are sweet, so choose dill relish if you want that flavor profile.
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Dill Pickle Egg Salad
Equipment
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Large saucepan
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Medium mixing bowl
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Cutting board
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Chef’s knife
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- ¼ cup whipped cream cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper or to taste
- ½ cup finely diced dill pickles
- 1 tablespoon pickle juice
- 3 green onions thinly sliced
- 2 tablespoons finely chopped fresh dill
Instructions
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Hardboil the eggs: Bring a saucepan of water to a full boil, then gently lower the eggs into the water using a spoon to avoid cracking. Reduce the heat slightly to maintain a steady boil and cook for about 10 to 12 minutes, depending on how firm you like the yolks. Immediately transfer the eggs to an ice bath for at least 5 minutes before peeling.
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Chop the eggs: Peel the eggs, then roughly chop them, avoiding mashing the eggs.
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Make the base: In a medium bowl, stir together the mayonnaise, whipped cream cheese, Dijon, salt, and pepper, then whisk until completely smooth.
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Add the remaining ingredients: Stir in the diced dill pickles, pickle juice, sliced green onions (save some of the green slices to garnish), and fresh dill.
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Fold in the chopped eggs: Mix just until combined. The yolks should lightly marble into the dressing without becoming paste-like. Taste and adjust seasoning or add additional pickle juice if needed.
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Chill: Cover and refrigerate for 30 minutes before serving to let the flavors come together and the texture firm up. Garnish with the remaining green onion and a sprinkle of dill.
Notes
Storage: Store the egg salad in an airtight container in the refrigerator for 3–4 days. Stir before serving and adjust seasoning if necessary. Freezing is not recommended.
Nutrition
More Recipes to Serve at a Potluck
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Creamy Shrimp Pasta Salad with Italian Dressing
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Baked Beans with Ground Beef
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5-Ingredient Berry Cobbler with Cake Mix
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No-Bake Banana Split Pie
