Healthy Dill Pickle Egg Salad

Introduction

You get all the tangy, crunchy satisfaction of your favorite pickle spear in a protein-packed, creamy egg salad. This version swaps out heavy mayo for a base of non-fat Greek yogurt, creating a lighter yet still luxuriously flavorful lunch. It’s the perfect way to elevate a classic.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 40 minutes (includes cooling)

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 4

Ingredients

12 large eggs
1 cup diced dill pickles (3 medium pickles)
1/2 cup plain non-fat Greek yogurt (114g)
2 tbsp light mayo
2 tbsp pickle juice
2 tsp Dijon mustard
2 tsp fresh chives
1/2 tsp each: salt, pepper, onion powder, dill
1 tsp hot sauce or 1/4 tsp cayenne pepper (optional)

Instructions

Place the 12 large eggs in a single layer in a large saucepan or pot. Cover with cold water by at least an inch. Bring to a full rolling boil over high heat.
Once boiling, immediately cover the pot and remove it from the heat. Let the eggs stand, covered, for 12 minutes.
After 12 minutes, carefully drain the hot water and transfer the eggs to a large bowl of ice water. Let them cool completely for at least 15-20 minutes.
Once the eggs are cool, peel them. Chop the peeled eggs to your desired consistency, from finely minced to roughly chopped, and place them in a large mixing bowl.
Add the diced dill pickles to the bowl with the eggs.
In a separate small bowl, make the dressing by whisking together the Greek yogurt, light mayo, pickle juice, Dijon mustard, salt, pepper, onion powder, dried dill, and the optional hot sauce or cayenne pepper until smooth and well-combined.
Pour the dressing over the chopped eggs and pickles. Gently fold everything together until evenly coated.
Finely chop the fresh chives and fold them into the salad.
For best flavor, cover and refrigerate the egg salad for at least 15-20 minutes before serving to allow the flavors to meld.

Variations

Different Textures: Instead of chopping, you can mash the eggs with a fork for a smoother, more spreadable salad.
Deconstructed Serving: Skip mixing the dressing in. Serve a scoop of the chopped eggs and pickles over a bed of greens and drizzle the yogurt-mayo dressing on top as a sauce.
Sandwich-Free Lunch: Serve the egg salad in lettuce cups, on cucumber rounds, or stuffed into hollowed-out bell pepper halves or avocado halves.
Enhanced Protein Bowl: Use it as a high-protein topping for a grain bowl with quinoa or brown rice and extra fresh vegetables.

Tips for Success

Perfect Peel: Adding the hot eggs directly to an ice bath stops the cooking process and creates steam between the shell and the egg white, making peeling much easier.
Dice Consistently: Try to dice your pickles to a similar size as your egg pieces for an even texture in every bite.
Taste and Adjust: After mixing, taste the salad and adjust the seasoning if needed. You might want an extra splash of pickle juice for more tang.
Chill Before Serving: Don’t skip the brief chilling time; it allows the dried herbs to rehydrate and the flavors to fully develop.

Storage & Reheating

Store the egg salad in an airtight container in the refrigerator for up to 3-4 days. This dish is meant to be served cold and should not be reheated.

FAQ

Can I use all mayo instead of Greek yogurt?

Yes, but it will change the “healthy” profile. You can substitute an equal amount of mayo or light mayo for the Greek yogurt, but you’ll lose the protein boost and tangy flavor it provides.

How long do hard-boiled eggs last in the salad?

When stored properly in the fridge, this egg salad is safe to eat for 3-4 days.

My egg salad is a bit runny. How can I fix it?

This can happen if the eggs are still slightly warm when mixed. Ensure they are completely chilled. You can also drain your diced pickles on a paper towel to remove excess liquid before adding them.

Can I make this recipe without the pickle juice?

The pickle juice is crucial for amplifying the dill pickle flavor throughout the salad. If you must omit it, add an extra teaspoon of Dijon mustard and a pinch more salt and dill.

What’s the best way to serve this?

It’s classic on whole-wheat or sourdough bread, in a pita, or on crackers. It also works wonderfully as a dip with vegetable sticks or on top of a simple green salad.

Is the hot sauce necessary?

No, it’s entirely optional. It adds a subtle background warmth and complexity but does not make the salad spicy. You can safely omit it.