The BEST Dill Pickle Egg Salad

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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.

Prep Time10

Cook Time8

Total Time10

Course: Main Course, Salad

Cuisine: American, European

Servings: people

Calories: 307kcal

Author: Emily Roz

Ingredients

4-6 dill pickles (gherkins), finely chopped
4 eggs boiled for 8 minutes, peeled, and chopped
½ cucumber finely chopped
75 g kale de-stemmed and finely chopped
75 g walnuts finely chopped
120 g radishes sliced in half and finely sliced

For the dressing

2 tablespoon yogurt
1 garlic clove minced
½ lemon juiced
2 tablespoon mayonnaise
1 tablespoon grated parmesan
1 tablespoon olive oil
10 g fresh dill finely chopped
2 tablespoon pickle juice

Instructions

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.
Prepare and chop all of your ingredients; the dill pickles, cucumber, kale, radishes, and walnuts.
Place the washed and massaged kale at the base of the bowl, then top with the chopped pickles, cucumber, radishes, eggs, and walnuts.
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.
Drizzle the dressing all over the salad and toss so that the dill pickle egg salad ingredients are well coated.
Serve up the salad onto individual plates or bowls, and enjoy!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Top tips:

Make sure to slice the thick stems off the kale, and 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 jammy, cook 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