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–+ servings
Spicy dill pickle egg salad piled into a toasted sourdough sandwich, stacked and cut in half with pickle spears on the side

Spicy Dill Pickle Egg Salad

5 from 1 vote
Spicy dill pickle egg salad with spicy pickles and pickled jalapeños. Easy, high-protein lunch ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings : 4 servings

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Ingredients

For the Dressing
  • ½ cup mayonnaise
  • 2 tbsp spicy dill pickle brine, or the pickled jalapeño brine
  • 1 tbsp dijon mustard
  • salt, to taste
For the Egg Salad
  • 10 large eggs
  • ½ cup chopped spicy dill pickles
  • ¼-½ cup diced pickled jalapeños
  • 2 tbsp finely sliced green onion
  • 2 tbsp finely chopped fresh dill
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Start Cooking

Instructions
 

  1. Bring a saucepan of water to a rolling boil over high heat. Gently lower 10 large eggs into the boiling water with a slotted spoon and cook at a steady boil for 10 minutes. Transfer to a bowl of ice water for 5 minutes, then peel.
    Hard-boiled eggs cooling in an ice water bath for spicy dill pickle egg salad
  2. While the eggs cook, whisk ½ cup mayonnaise, 2 tbsp spicy dill pickle brine, 1 tbsp dijon mustard, and salt, to taste in a large bowl until smooth.
    Creamy dill pickle egg salad dressing whisked in a metal bowl with a ramekin of diced spicy pickles
    3. Use jalapeño brine in place of pickle brine if you prefer things spicier!
  3. Roughly chop the peeled hard-boiled eggs into bite-sized pieces. Add to the dressing along with ½ cup chopped spicy dill pickles, ¼-½ cup diced pickled jalapeños, 2 tbsp finely sliced green onion, and 2 tbsp finely chopped fresh dill. Gently fold with a spatula until coated. Taste and adjust seasoning.
    Chopped hard-boiled eggs, diced spicy dill pickles, sliced green onion, and fresh dill in a bowl ready to mix
  4. Chill for at least 20 minutes to let the flavors meld (optional but recommended).
    Spicy dill pickle egg salad mixed together in a glass bowl flecked with fresh dill
  5. Pile onto toasted sourdough, scoop into lettuce cups, spoon over greens, or eat with crackers. Top with chili crisp, microgreens, or extra dill if desired.
    Spicy dill pickle egg salad packed in a glass meal prep container with seed crackers and pickle spears

Nutrition

Calories: 358kcalCarbohydrates: 3gProtein: 15gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 421mgSodium: 773mgPotassium: 209mgFiber: 1gSugar: 1gVitamin A: 837IUVitamin C: 2mgCalcium: 80mgIron: 2mg

Notes

  • Add extra protein: Substitute half or all of the mayo for low-fat cottage cheese for an extra 5 to 10 grams of protein per serving.
  • Heat dial: ¼ cup pickled jalapeños lands at a friendly medium heat. Bump to ½ cup or stir in 1 tsp chili crisp for a bigger kick. 
  • Storage and meal prep: Keeps for up to 3 days in an airtight container in the fridge. The flavors get better on day 2, which makes this perfect for Sunday-night meal prep.
  • Ways to serve: Pile on toasted sourdough, scoop into lettuce cups for a low-carb lunch, spoon over a big green salad, stuff into a wrap, or eat straight with crackers and veggie sticks.