Dill Pickle Egg Salad
This creamy Dill Pickle Egg Salad is loaded with hard-boiled eggs, crunchy dill pickles, fresh herbs, and a protein-packed dressing made with farmer's cheese. Perfect for sandwiches, crackers, wraps, or easy meal prep lunches.
Servings 6 servings
Ingredients
- 12 large eggs
- 1 to 1½ cups dill pickles finely chopped
- ½ cup mayonnaise
- ½ cup farmer's cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 3 green onions thinly sliced
- 1 tablespoon fresh dill chopped
- ½ teaspoon paprika plus more for garnish
Instructions
- Hard boil the eggs. Place the eggs in a large saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath and let cool completely.
- Prepare the eggs. Peel the eggs and cut them in half. Remove the yolks and place them in a medium mixing bowl. Dice the egg whites and set aside.
- Make the creamy dressing. Mash the egg yolks with a fork until crumbly. Add the mayonnaise, farmer's cheese, Dijon mustard, hot sauce, garlic powder, onion powder, Worcestershire sauce, and paprika. Stir until smooth and creamy.
- Assemble the egg salad. In a large mixing bowl, combine the diced egg whites, chopped dill pickles, fresh dill, and green onions. Spoon the creamy dressing over the top and gently fold until everything is evenly coated.
- Chill. Cover and refrigerate for at least 30 minutes before serving.
- Serve. Garnish with additional fresh dill and paprika, if desired. Serve on sandwiches, croissants, crackers, in lettuce wraps, or enjoy straight from the bowl.
Notes
How to Hard Boil Eggs
- Place the eggs in a saucepan and cover with cold water by about 1 inch.
- Bring the water to a rolling boil.
- Remove from the heat, cover, and let sit for 10-12 minutes.
- Transfer the eggs to an ice bath and cool completely before peeling.