Dill Pickle Egg Salad

This dill pickle egg salad is creamy, tangy, and packed with dill pickles and fresh dill. An easy egg salad recipe perfect for sandwiches.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 serving

Calories: 295 kcal per serving

Ingredients

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. (see Notes for a shortcut method).
Chop the eggs: Peel the eggs, then roughly chop them, avoiding mashing the eggs.
Make the base: In a medium bowl, stir together the mayonnaise, whipped cream cheese, Dijon, salt, and pepper, then whisk until completely smooth.
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.
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.
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.