Dill Pickle Egg Salad Sandwich
/A Creamy, Tangy Twist on Classic Egg Salad
Classic egg salad will always have a place in my kitchen, but adding dill pickles might be my favorite way to make it even better.
This Dill Pickle Egg Salad is creamy and comforting with just enough crunch and tang from finely chopped dill pickles and a splash of pickle juice. Fresh dill brings everything together, while Dijon mustard and a little garlic give the dressing plenty of flavor without overpowering the eggs.
Pile it between slices of toasted sourdough for an easy lunch, spoon it onto crackers for a snack, tuck it into lettuce cups, or simply eat it straight from the bowl. It's quick enough to make when you need lunch now, but it also keeps beautifully in the refrigerator for an easy make-ahead option.
And if you're someone who always orders an extra side of pickles with your sandwich, I have a feeling this one's going to become a favorite.
Why You'll Love This Dill Pickle Egg Salad
This recipe takes everything I love about traditional egg salad and gives it a fresh, tangy twist.
You'll love it because it's:
Ready in about 20 minutes
Creamy with plenty of crunch
Packed with dill pickle flavor
Made with simple ingredients
Easy to make ahead
Perfect for quick lunches
Delicious as a sandwich or without bread
Easy to double for meal prep
The pickle juice is especially important. It adds acidity and pickle flavor throughout the dressing rather than relying only on pieces of chopped pickle.
Ingredient Notes
You only need a handful of ingredients to turn classic egg salad into something a little more interesting.
Eggs
Three large hard-boiled eggs make enough egg salad for approximately two generous sandwiches.
Dill Pickles
Finely chopping the pickles gives you a little crunch and tang in almost every bite. Classic dill or kosher dill pickles both work beautifully.
Pickle Juice
Don't pour that pickle jar out! A few teaspoons of the brine loosen the dressing while adding even more tangy dill pickle flavor.
Mayonnaise
Mayonnaise creates the creamy base for the egg salad. Use whichever mayonnaise you normally keep in your kitchen.
Dijon Mustard
Dijon gives the dressing a little sharpness that balances the richness of the eggs and mayonnaise.
Fresh Dill
Fresh dill reinforces the pickle flavor and adds freshness to the finished salad.
Garlic Powder
Just a little garlic powder rounds out the dressing without making the garlic flavor overwhelming.
Bread
Sourdough is probably my favorite for this sandwich, but rye, whole grain, white bread, or a soft croissant would all be delicious.
Kitchen Tools
This is a wonderfully simple recipe, so you won't need much:
Small saucepan
Mixing bowl
Sharp knife
Cutting board
Measuring cups and spoons
Spoon or rubber spatula
You can find the everyday kitchen tools and serving pieces I use most often in my Kitchen Essentials shelf.
Dill Pickle Egg Salad Sandwich Recipe
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: About 20 minutes
Servings: 2 sandwiches
Ingredients
Dill Pickle Egg Salad
3 large eggs, hard-boiled and peeled
¼ cup mayonnaise
2 small dill pickles, finely chopped
4 teaspoons dill pickle juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill
¼ teaspoon garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste
For Serving
4 slices bread of choice
Lettuce, optional
Sliced tomato, optional
Thinly sliced red onion, optional
Additional fresh dill or sliced pickles, optional
Instructions
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring the water to a boil. Once boiling, remove the saucepan from the heat, cover, and allow the eggs to sit for 10–12 minutes.
Transfer the eggs immediately to a bowl of ice water and allow them to cool before peeling.
If you're using already-prepared hard-boiled eggs, you can skip directly to the next step.
Step 2: Chop the Eggs
Roughly chop the peeled eggs.
I like to leave some slightly larger pieces rather than chopping them too finely so the finished egg salad has plenty of texture.
Step 3: Make the Dill Pickle Egg Salad
Add the chopped eggs to a medium bowl with the mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, fresh dill, and garlic powder.
Gently stir until everything is evenly combined and creamy.
Step 4: Season
Taste the egg salad before adding salt because the pickles and pickle juice already contribute quite a bit.
Season with sea salt and freshly ground black pepper as needed.
For even more pickle flavor, add another small splash of pickle juice.
Step 5: Assemble the Sandwiches
Divide the dill pickle egg salad between two slices of bread.
Add lettuce, tomato, thinly sliced red onion, or extra pickles if desired.
Top with the remaining bread and serve immediately, or refrigerate the egg salad until you're ready to assemble your sandwiches.
Enjoy!
Amanda's Quick Tips
Cool the eggs completely before making the salad.
Chop the pickles finely so you get some in every bite.
Don't skip the pickle juice—it flavors the entire dressing.
Taste before adding additional salt.
Leave some larger pieces of egg for better texture.
Chill the finished salad for 30 minutes if you have time; the flavors become even better as they sit.
Assemble sandwiches just before serving so the bread doesn't become soggy.
How to Make the Best Egg Salad Texture
Egg salad is such a simple recipe that texture makes a big difference.
I prefer chopping the eggs rather than completely mashing them. You still get the creamy dressing, but there are enough larger pieces of egg to give the salad some structure.
The same goes for the pickles. Chop them finely enough that they're distributed throughout the salad, but don't turn them into a paste. Those little crunchy bites are part of what makes this version so good.
Why Add Pickle Juice to Egg Salad?
Pickle juice may be my favorite part of this recipe.
Adding chopped pickles alone gives you bursts of pickle flavor, while adding some of the brine spreads that tanginess throughout the entire dressing.
It also helps loosen the mayonnaise slightly without making the egg salad watery.
Start with the amount in the recipe, taste, and then add a little more if you're a serious pickle lover.
Amanda's Tips for the Best Dill Pickle Egg Salad
Start with Cold Eggs
Let your hard-boiled eggs cool completely before chopping them. They're easier to handle and give the finished salad a better texture.
Choose a Pickle You Love
The flavor of the pickles comes through clearly, so this isn't the place to use a jar you don't particularly like.
Don't Oversalt
Pickles, pickle brine, Dijon, and mayonnaise can all contain salt. Mix everything together first and season at the very end.
Let It Chill
You can eat this immediately, but if you have an extra 30 minutes, refrigerate it first. The dill and pickle flavors have more time to work their way through the dressing.
Toast Your Bread
For a little more structure and crunch, lightly toast your bread before assembling the sandwich.
Easy Variations
Extra Pickle Egg Salad
Add another finely chopped pickle and a little extra fresh dill for even more pickle flavor.
Spicy Dill Pickle Egg Salad
Add chopped jalapeños, a little hot sauce, or use spicy dill pickles.
Greek Yogurt Egg Salad
Replace part of the mayonnaise with plain Greek yogurt for a slightly tangier dressing.
Dill Pickle Egg Salad Lettuce Cups
Skip the sandwich and spoon the egg salad into crisp butter lettuce or romaine leaves.
Egg Salad Croissant
Serve it on a buttery croissant with lettuce for a slightly more indulgent lunch.
Open-Faced Egg Salad Toast
Pile the egg salad over toasted sourdough and finish with fresh dill, cracked black pepper, and thinly sliced pickles.
What to Serve with a Dill Pickle Egg Salad Sandwich
This is such an easy lunch to build around.
Try serving it with:
Kettle-cooked potato chips
Extra dill pickles
Fresh berries
Grapes
Sliced apples
Fresh fruit salad
Simple green salad
Tomato soup
Cucumber salad
Fresh vegetables
For a quick lunch, I love keeping it simple with chips, fruit, and an extra pickle on the side.
Make It Ahead
Dill pickle egg salad is a great make-ahead lunch because the flavors actually benefit from spending a little time together.
Prepare the egg salad and store it separately from your bread and toppings. When you're ready for lunch, assemble your sandwich fresh.
I wouldn't assemble the sandwiches several days in advance because the dressing can eventually make the bread soggy.
How to Store Egg Salad
Store leftover dill pickle egg salad in an airtight container in the refrigerator and enjoy within 3–4 days.
Keep it refrigerated until you're ready to serve it, and discard egg salad that has been left at room temperature for more than two hours—or more than one hour when temperatures are above 90°F.
I don't recommend freezing egg salad. Both the eggs and mayonnaise-based dressing can develop an unpleasant texture once frozen and thawed.
Frequently Asked Questions
Can I make dill pickle egg salad ahead of time?
Yes. In fact, making it a few hours ahead gives the dill and pickle flavors time to develop. Store it covered in the refrigerator until you're ready to serve.
What kind of pickles are best?
Classic dill or kosher dill pickles are my first choices. If you love heat, spicy dill pickles are also delicious.
Can I use sweet pickles?
You can, but they'll substantially change the flavor of the recipe. For the tangy flavor intended here, stick with dill pickles.
Can I use dried dill instead of fresh?
Yes, although I prefer fresh dill in this recipe. If substituting dried dill, start with a smaller amount because dried herbs are more concentrated.
Can I make this without mayonnaise?
You can substitute plain Greek yogurt for some or all of the mayonnaise, although the flavor and texture will be different.
What's the best bread for egg salad?
Sourdough, rye, whole grain, and classic white sandwich bread all work beautifully. A croissant is another delicious option.
Can I make this without bread?
Absolutely. Serve it in lettuce cups, over mixed greens, with crackers, or alongside sliced vegetables.
Can I freeze dill pickle egg salad?
I don't recommend it. The texture of the eggs and mayonnaise-based dressing doesn't hold up particularly well after freezing and thawing.
How long does homemade egg salad last?
Stored properly in an airtight container in the refrigerator, I recommend enjoying it within 3–4 days.
More Sandwich & Egg Recipes You'll Love
If you enjoyed this Dill Pickle Egg Salad Sandwich, try another easy recipe from Amanda's Kitchen:
Hawaiian Roll Breakfast Sandwiches
A make-ahead breakfast that's perfect for feeding the family.
Croissant Turkey Club with Chipotle Mayo
A classic turkey sandwich with a flavorful twist.
Chicken Salad Sandwich
Another easy lunch recipe that's perfect for making ahead.
Sausage English Muffin Sandwiches
An easy breakfast-prep recipe for busy mornings.
Buttery Italian Croissant Sandwich
A delicious option when you're craving a deli-inspired lunch.
Philly Cheesesteak Sliders
Perfect for an easy dinner or casual gathering.
Deviled Egg Pasta Salad
Another fun way to turn classic egg flavors into something new.
I'd make the actual recipe names above clickable rather than pasting visible URLs into the article.
Shop My Kitchen Favorites
I've gathered the knives, cutting boards, mixing bowls, serving pieces, and everyday kitchen tools I reach for when making simple recipes like this in my Kitchen Essentials shelf.
[PLACE YOUR SHOPPABLE KITCHEN ESSENTIALS SHELF HERE]
For this post, I'd do exactly what we just decided on with the other recipes: one subtle contextual shelf link earlier + one actual shoppable shelf here. No third shopping CTA.
Save This Recipe
Whether you're meal prepping lunches for the week or just looking for an easy way to make classic egg salad a little more exciting, save this Dill Pickle Egg Salad Sandwich recipe for later.
I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again whenever the craving hits.
A Note From Amanda
I love recipes like this because they prove lunch doesn't have to be complicated to be something you genuinely look forward to.
A few chopped pickles, fresh dill, and a splash of pickle juice completely transform classic egg salad while still keeping everything I love about the original: simple ingredients, creamy texture, and a recipe that can be waiting in the refrigerator when lunchtime rolls around.
I hope this becomes one of those easy recipes you find yourself making again and again.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
