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Loaded egg salad with pickles served in a bowl

Loaded Egg Salad with Pickles

This Loaded Egg Salad with Pickles takes a comforting classic and adds a bright, crunchy lift with the flavors of dill pickles, fresh dill, and a splash of pickle juice for extra zip. Perfect for picnics or served on toasted bread.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Egg Salad Base
  • 8 large hard boiled eggs Use large eggs for consistent texture.
  • ⅓ cup mayonnaise Full-fat mayo gives the creamiest result.
  • 1.5 tsp Dijon mustard
  • 2 Tbsp chopped dill pickles Dill pickles keep the flavor bright.
  • 2 Tbsp chopped celery
  • 2 Tbsp chopped red onion
  • 2 Tbsp chopped fresh dill Fresh dill makes a huge difference.
  • 2 tsp pickle juice Don't skip for a brighter flavor.
  • ¼ tsp garlic powder
  • to taste Salt and pepper

Method
 

Cook the eggs
  1. Place 8 eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat.
  2. Once boiling, cover the pot, turn off the heat, and let sit 10–12 minutes for fully set yolks.
  3. Tip: For very tender yolks without a green ring, cool eggs immediately in an ice bath for at least 5 minutes before peeling.
Peel and chop the eggs
  1. Gently crack and peel the eggs. Rinse briefly to remove any shell bits.
  2. Chop eggs to your preferred texture — fine or chunky.
Combine the base
  1. Add the chopped eggs to a medium-size bowl.
  2. Stir in 1/3 cup mayonnaise and 1 1/2 tsp Dijon mustard until the eggs are evenly coated.
Add the crunchy and herbal elements
  1. Fold in chopped dill pickles, chopped celery, chopped red onion, and chopped fresh dill.
  2. Add pickle juice and garlic powder. Season with salt and pepper to taste and fold gently until everything is combined.
Taste and adjust
  1. Taste for salt, tang, and texture. Add another dash of pickle juice if you want a brighter, more acidic kick.
  2. Tip: If the salad feels too thick, thin it with a teaspoon or two of milk, cream, or extra pickle juice.
Serve
  1. Serve the loaded egg salad chilled on a bed of mixed greens, as a sandwich on toasted bread, or as a scoop alongside crackers.
  2. Tip: Spread a thin layer of butter on toast before topping with egg salad for extra flavor.

Notes

Refrigerate your egg salad in an airtight container and use within 3–4 days. Store ingredients separately if making ahead.