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Egg salad in a bowl with silver spoon on the side.

Egg Salad with Pickles

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: British


This health egg salad with pickles is a flavourful, delicious spin on the classic dish. It’s easy to make, great served on salad, lettuce wraps or bread!


  • 8 hard boiled eggs, finely chopped
  • 1/4 red onion, diced
  • 3/4 cup dill pickles, diced
  • 1/3 cup plain greek yoghurt 
  • 2 teaspoons dijon mustard
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • Salt + pepper, to taste


  1. Chop the hard boiled eggs and pickles into a small dice.
  2. In a medium sized bowl, combine the chopped eggs, pickles, onion, yoghurt, mustard, dill, salt and pepper. Gently stir until everything is thoroughly incorporated.
  3. Taste for seasonings and adjust accordingly. 
  4. Cover and refrigerate until ready to use.


  • Store leftovers in the fridge in a sealed container for up to 3-4 days.

Keywords: egg salad, pickles, yoghurt, healthy