This Dill Pickle Egg Salad is dressed in a creamy tangy dill pickle juice parmesan dressing and takes less than 10 minutes to make. It’s perfect for a spring or summer salad recipe and is a total crowd-pleaser.
This vibrant salad is packed full of fresh ingredients including cucumber, kale, radishes, walnutsand eggs. It’s great served as a main dish or as a side salad!
If you’re looking for more sunny day salads, then check out my chicken salad without celery recipe, fennel apple salad, Vietnamese-inspired butter bean salad recipe, or my chicken salad without mayonnaise recipe!
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Why you’ll love this recipe
Quick: this dill pickle salad takes less than 10 minutes to make. You just have to boil the eggs and chop up all the ingredients while they cook, and voila, you’ve got yourself a deliciously refreshing salad.
The DRESSING: I love a salad dressing, and this one is SO good. It requires pantry and fridge staples…nothing crazy, I hope you enjoy it!
Prep in advance: because we’re using kale as the base of our salad, it’s a great dish to make in advance and eat throughout the week or for a dinner party.
Ingredients and Substitutions
Eggs: we’re using medium-sized eggs for this dill pickle salad and cooking them for around 8 minutes until they’re hard-boiled.
Pickles: the chunkier, the better! I love using polish pickles (or gherkins) because they always add extra dill into the jars, but just use whatever you have available. If you don’t have pickled gherkins, you could use pickled beetroot.
Kale: make sure to cut out the stems and massage the kale before consuming, this relaxes the kale and softens it. If you’re not a fan of kale, you could use white cabbage or cavolo Nero.
Cucumber: fresh cucumber is so delicious in this recipe. If you don’t have cucumber, feel free to use celery or green bell pepper.
Radishes: for a bit of crunch and colour, radishes are a great addition. If you don’t have radishes, you could use red bell pepper, red onion, or cooked beetroot.
Walnuts: this adds a lovely earthiness to our dill pickle egg salad. If you don’t have walnuts, you could use pine nuts, almonds, or brazil nuts.
The dressing: for the sauce we want plain yogurt (or greek yogurt), fresh garlic (wouldn’t recommend garlic powder), fresh lemon juice, mayonnaise, grated parmesan, olive oil, fresh dill, and pickle juice!
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by step instructions with photos
Step 1: Place the eggs into a saucepan with boiling water and simmer on medium heat for 8 minutes. Once cooked, remove the eggs and transfer them into a bowl of cold water. Once cool enough to touch, peel and roughly chop.
Step 2: Prepare and chop all of your ingredients; the dill pickles, cucumber, kale, radishes, and walnuts.
Step 3: Place the washed and massaged kale at the base of the bowl, then top with the chopped pickles, cucumber, radishes, eggs, and walnuts.
Step 4: In a small bowl, combine the yogurt, garlic, lemon juice, mayonnaise, grated parmesan, olive oil, fresh dill, and pickle juice. Stir to combine, taste and season with salt and pepper according to your preferences! You want the dressing to be runny but thick enough to coat the salad ingredients!
Step 5: Drizzle the dressing all over the salad and toss so that the dill pickle egg salad ingredients are well coated.
Step 6: Serve up the salad onto individual plates or bowls, and enjoy!
Top Tips!
- Make sure to slice the thick stems off the kaleand chop the kale into bite-sizeable pieces. Massaging the kale will also break it down, softening the tissues!
- If you’d like the eggs to be more jammycook them for 7 minutes.
- If you’re looking to meal-prep this salad recipe, feel free to leave off the dressing until you’re ready to eat, to prevent the salad from going too soggy.
What to do with leftovers
Storage: if your salad is already dressed and tossed, place in airtight containers and into the fridge for up to 3 days. If your salad isn’t dressed, store the salad and the dressing in separate containers for up to 3 days and then dress the salad when you’re ready to eat!
FAQs
Yes, this dill pickle egg salad is gluten-free!
For sure, just remove the eggs and parmesan. Sub out the yogurt and mayonnaise for a plant-based option.
For sure, add in some cooked shredded chicken! It would also go really well with cooked mackerel.
More recipes you might enjoy!
If you tried this Dill Pickle Egg Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
The BEST Dill Pickle Egg Salad
This Dill Pickle Egg Salad is dressed in a creamy tangy dill pickle juice parmesan dressing and takes less than 10 minutes to make.
Instructions
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Place the eggs into a saucepan with boiling water and simmer on medium heat for 8 minutes. Once cooked, remove the eggs and transfer them into a bowl of cold water. Once cool enough to touch, peel and roughly chop.
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Prepare and chop all of your ingredients; the dill pickles, cucumber, kale, radishes, and walnuts.
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Place the washed and massaged kale at the base of the bowl, then top with the chopped pickles, cucumber, radishes, eggs, and walnuts.
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In a small bowl, combine the yogurt, garlic, lemon juice, mayonnaise, grated parmesan, olive oil, fresh dill, and pickle juice. Stir to combine, taste and season with salt and pepper according to your preferences! You want the dressing to be runny but thick enough to coat the salad ingredients! So add more pickle juice if it’s too thick.
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Drizzle the dressing all over the salad and toss so that the dill pickle egg salad ingredients are well coated.
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Serve up the salad onto individual plates or bowls, and enjoy!
Notes
Top Tips:
- Make sure to slice the thick stems off the kaleand chop the kale into bite-sizeable pieces. Massaging the kale will also break it down, softening the tissues!
- If you’d like the eggs to be more jammycook them for 7 minutes.
- If you’re looking to meal-prep this salad recipe, feel free to leave off the dressing until you’re ready to eat, to prevent the salad from going too soggy.
Storage: if your salad is already dressed and tossed, place in airtight containers and into the fridge for up to 3 days. If your salad isn’t dressed, store the salad and the dressing in separate containers for up to 3 days and then dress the salad when you’re ready to eat!
Nutrition
Calories: 307kcalCarbohydrates: 10gProtein: 11gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 169mgSodium: 794mgPotassium: 462mgFiber: 4gSugar: 4gVitamin A: 2484IUVitamin C: 34mgCalcium: 172mgIron: 2mg
