Your new favorite 5-minute, high protein lunch. Try this amazing egg salad with pickles on toast, with crackers, or over greens.

Two slices of toast with egg salad with pickles on top

As a Registered Dietitian, protein salads are one of my favorite easy meals. Egg salad, tuna salad, chicken salad: I love them all because they’re super filling and so easy to make!

And this egg salad with pickles is no exception. If you’re a pickle lover, you’re going to love the tangy and dilly taste of this amazing egg salad. And if you’re trying to eat healthier, you’ll appreciate that this easy recipe is higher protein and lower fat than many other mayo-heavy egg salads.

It’s easy, nutritious, and unbelievably satisfying. Save this easy egg salad for lunches!

Two slices of toast with dill pickle egg salad

Why you’ll love this recipe

Filling: This egg salad contains 15 grams of protein and some healthy fats to keep you full and satisfied for hours after lunch.

Easy: All you need is a bowl and a fork to make this simple egg salad.

Tasty: Pickles, pickle juice, and (optional) fresh dill make this egg salad super flavorful.

Prep-friendly: You can prep this tasty recipe in a bigger batch at the start of the week, or make it fresh each day. I’ve included meal prep instructions in this blog!

Versatile: Serve this egg salad with dill pickles on toast, inside a sandwich with fresh sourdough, as a dip with crackers, or over greens with olive oil.

Ingredients

Here’s what you’ll need to make dill pickle egg salad:

  • Hard boiled eggs — use large eggs for extra protein
  • Mayonnaise and greek yogurt — use both or either, I recommend a 1:1 ratio
  • Dijon mustard — sub for any mustard you like
  • Chives — sub green onions or diced red onion
  • Dill pickle — it’s even better when you use garlic dill pickles, in my opinion!
  • Pickle juice — aka, pickle brine straight from the jar
  • Salt and pepper — to taste
  • Fresh dill — optional but delicious
Ingredients for dill pickle egg salad in a white bowl, unmixed

Variations

Higher protein: Add an extra egg and use all greek yogurt (instead of greek yogurt and mayonnaise).

Garlic dill: Add a grated clove of fresh garlic and include some fresh dill.

Spicy: Add diced jalapeno and/or crushed red pepper flakes.

Extra crunch: Add a few tablespoons of chopped celery.

Step-by-step instructions

This recipe for healthy egg salad with dill pickles couldn’t be easier!

Simply add all ingredients to a bowl, and mix! Use a fork and mash ingredients together until they’ve reached your desired consistency. I’d recommend leaving some chunks for texture.

Then, serve as desired or store for later!

Egg salad mixed in a white bowl, with a gold fork
Two sliced of toast with egg salad on a white plate

How to serve egg salad

  • Toast with microgreens and fresh dill
  • Sandwich with avocado, lettuce, and tomato
  • Dip with high fiber crackers and cucumber slices
  • Salad with greens of choice and a whole grain
  • Wrap with crunchy romaine lettuce
  • Stuffed in halved mini bell peppers
  • With a spoon (of course!)

You can serve dill pickle egg salad for lunch, dinner, snack, or even for breakfast.

How long should I cook my hard boiled egg?

I prefer hard boiled eggs that have been cooked for 10-minutes for this recipe.

Here’s the best way to make them:

  1. Boil water in a large pot.
  2. Gently add eggs to water.
  3. Boil uncovered for 10-minutes.
  4. Add cooked eggs to ice bath for 5-minutes.
  5. Peel and voila!
Close-up photo of egg salad on toast on a white plate, with a bite taken out of it.

Meal prep instructions

You have two options to prep this egg salad ahead of time.

Meal prep: Option one is to make a bigger batch of egg salad ahead of time and keep stored in the fridge. Simply multiply the recipe by how many servings you need, and keep stored in a sealed food container. Mix before serving.

Prep ingredients: Another option is to prep ingredients ahead of time and assemble your egg salad each day. To do this, boil eggs in advance, peel, and store. You can also chop pickles and chives if desired. Keep all prepared ingredients stored separately and make your egg salad right before eating.

Top tip

Chop your hard boiled eggs small before adding to a bowl and preparing the egg salad. This will make it easier to mix and reach your desired consistency.

Common questions

How long will this stay good in the fridge?

Egg salad will stay good in the fridge for up to three days. Make sure you store it in a sealed food container with a lid, and stir gently before serving.

Can I bring this for work?

Yes! You can pack this egg salad with dill pickles for work as long as its kept cool with an ice pack, or stored in the fridge. Pack the egg salad separately from crackers or greens if serving it as a dip or salad.

Is egg salad a healthy meal?

Egg salad makes the base for a beautifully balanced and healthy meal! It’s not quite enough calories on its own, so make sure you serve it with bread, crackers, wraps, or salad ingredients.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Two slices of toast with egg salad with pickles on top
5 from 1 vote

Egg Salad With Pickles

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes
Your new favorite 5-minute, high protein lunch. Try this amazing egg salad with pickles on toast, with crackers, or over greens.

Ingredients
 

  • 2 large hard boiled eggs, chopped
  • 1 Tbsp mayonnaise , optional
  • 1 Tbsp greek yogurt, use more if omitting mayonnaise
  • 2 tsp dijon mustard
  • 1 Tbsp finely chopped diced chives
  • 2-3 Tbsp finely chopped dill pickles
  • 1 tsp pickle juice
  • salt and pepper, to taste
  • fresh dill, optional

Instructions
 

  • Add all ingredients to a bowl.
  • Mix with a fork until egg salad has reached your desired consistency. I'd recommend leaving some chunks for texture.
  • Serve or store as desired. Enjoy!
Calories: 250kcal, Carbohydrates: 3g, Protein: 15g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 335mg, Sodium: 556mg, Potassium: 182mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 493IU, Vitamin C: 0.04mg, Calcium: 90mg, Iron: 2mg
Cuisine: American
Course: Lunch, Snack