Best Ever Classic Egg Salad with Dill & Pickles
My grandmother always made the best picnic food. I remember rainy Sundays when she would whip up a giant batch of this exact recipe—simple, comforting, and incredibly satisfying. She taught me that the secret to great, creamy texture is letting the eggs cool completely.
This is my updated version of her famous recipe: the ultimate Classic Egg Salad with Dill & Pickles. It’s pure, nostalgic comfort food, perfect for an easy dinner or simple meal prep lunch.
Forget bland, watery egg salad! This foolproof recipe is tested and packed with crunch, tang, and fresh herbal notes, guaranteeing a satisfying bite every single time.
❤️ Why You’ll Love This Classic Egg Salad
- Ultimate Flavor: The combination of fresh dill and tangy pickles cuts through the richness beautifully.
- Quick & Simple: If you use pre-boiled eggs, this recipe comes together in less than 15 minutes.
- Crowd-Pleaser: Perfect for sandwiches, parties, brunch, or pairing with crisp crackers.
- Texture Heaven: We use celery and pickles to ensure a delightful crunch in every spoonful.
What You Need for This Recipe
You only need a few simple pantry staples for this recipe! The perfect egg salad relies on fresh ingredients and good quality mayonnaise.
Check the full printable recipe card below for detailed measurements of eggs, mayo, Dijon mustard, dill, and finely chopped pickles.
💡 Expert Tips for the Creamiest Egg Salad
- The Perfect Egg: Start with hard-boiled eggs that are fully chilled. Warm eggs turn mushy when mixed.
- Use Dijon: Don’t skip the Dijon mustard! It adds depth and essential tang without making the salad taste ‘mustardy’.
- Hand Chop Only: Coarsely chop the eggs by hand instead of using a food processor. This prevents turning the mixture into baby food.
- Season Last: Salt and pepper the salad after everything is mixed. You may need less salt than you think, especially if your pickles are salty.
- Chill Out: While delicious immediately, the flavors meld wonderfully if you chill the salad for at least 30 minutes before serving.
Variations & Substitutions
This recipe is very flexible! Feel free to customize it based on what you have in the pantry.
- Keto/Low Carb: Egg salad is naturally low carb. Serve it in lettuce cups instead of on bread.
- Spice It Up: Add a dash of hot sauce (like Cholula) or a pinch of cayenne pepper for a little heat.
- Herb Swap: If you don’t have fresh dill, try adding chives, parsley, or tarragon for a different flavor profile.
- Dairy-Free: Ensure you use a reliable, high-quality vegan mayonnaise substitute.
Storage & Freezing
Egg salad is a great candidate for meal prepping, but it requires careful storage.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Always refrigerate immediately after mixing.
Do not attempt to freeze egg salad. Mayonnaise and hard-boiled egg whites will separate and become watery and rubbery upon thawing.
FAQ
Why is my egg salad watery?
Watery egg salad usually happens if the eggs were too warm when mixed, or if you used low-fat mayonnaise, which tends to weep liquid. Ensure your eggs are cold and use full-fat mayo for the creamiest result!
What is the best way to serve this Classic Egg Salad?
It’s fantastic served traditionally on toasted sourdough or brioche. But we also love it scooped onto fresh croissants, served with pita chips, or stuffed into hollowed-out tomatoes for a lighter option.
Can I use sweet pickles instead of dill?
You can! However, using dill pickles provides the necessary acidic tang that balances the richness of the eggs and mayonnaise. If you use sweet pickles, you may want to increase the amount of Dijon or add a splash of pickle juice for acidity.
Conclusion
Whether you’re packing lunches or serving a light brunch, this Classic Egg Salad with Dill & Pickles is guaranteed to be a hit. Don’t forget to grab your ingredients and try this foolproof recipe today! Pin this recipe for later!
Best Ever Classic Egg Salad w/ Dill & Pickles
Ingredients
- 6 large eggs, hard-boiled and cooled
- 1/2 cup high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped dill pickles (plus 1 tsp pickle juice, optional)
- 2 tablespoons chopped fresh dill
- 1 stalk celery, finely chopped (optional, for crunch)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1 Peel and coarsely chop the hard-boiled eggs. Place them into a medium mixing bowl.
- Step 2 Add the mayonnaise, Dijon mustard, chopped dill pickles, fresh dill, and finely chopped celery (if using) to the bowl with the eggs.
- Step 3 Gently fold the ingredients until they are just combined and creamy. Be careful not to mash the eggs completely; texture is key!
- Step 4 Season generously with salt and freshly ground black pepper. Add 1 teaspoon of pickle juice if you desire extra tang.
- Step 5 Taste and adjust the seasonings. Serve immediately on bread or chill for 30 minutes to allow the flavors to deepen before serving.
Ingredients
- 6 large eggs, hard-boiled and cooled
- 1/2 cup high-quality mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped dill pickles (plus 1 tsp pickle juice, optional)
- 2 tablespoons chopped fresh dill
- 1 stalk celery, finely chopped (optional, for crunch)
- Salt and freshly ground black pepper to taste
