Combine your love of dill pickles and egg salad into this tasty Dill Pickle Egg Salad Dip. Serve with an assortment of veggies, crackers, chips, and bread, this appetizer will be perfect for your next party. Made with Great Day Farms Peeled and Ready-To-Eat Hard Boiled Eggs, convenience couldn’t be any easier!
I’ve fallen in love with egg salad. More specifically egg salad dip! Have you?
I am proud to partner with Great Day Farms Hard Boiled Eggs and The Women Bloggers to bring you this post. As always, all opinions are 100% my own.
I can remember the very first time I had it. I was a teenager, dating Kurt (my husband) and his mother made it for us for lunch one day.
SAVE THIS EGG SALAD DIP TO YOUR FAVORITE PINTEREST BOARD!
I had never had it and was afraid I wouldn’t like it. My mother, my grandmother, no one I knew ever made it and said, “Here, Lynne eat this”. Just didn’t happen.
And having it served to you by your boyfriend’s mother when you’re still in the wanting-to-make-a good-impression stage made me quite nervous. I didn’t want to be impolite and refuse. She was taking the time to make me lunch, being hospitable and generous and I certainly didn’t want to be one of “those” girlfriends! HA!
Turned out that egg salad was pretty darn delicious and I’ve been in love with it ever since. Huge thanks to my mother-in-law for making me a believer.
I never did ask my mother when she was alive why she’d never made egg salad. I remember back in the ’70s when she went through her homemade yogurt phase. I think that was around the time, too when she was caning our old rocking chair. That took her forever!
Since she passed away over 25 years ago, I’ve come up with a lot of questions I’d like to ask her. Like, are my kids like me when I was young? What was the one thing I did that absolutely drove you nuts? I think she’d say my attitude. That was a heated subject quite often and at times, though I was all that when really I honestly wasn’t.
And that other burning question: WHY’D YOU NEVER MAKE ME EGG SALAD?! Don’t worry, I’m not losing sleep at night over these unanswered questions.
Since our most favorite team has made it yet again to that final football game in a few weeks in Minnesota, we’re pretty stoked around here. It was a wee bit tense watching that championship, but once again, the old guy and his tribe managed to pull it off. How they do it, I don’t know.
So, in setting up our menu for the big game, I was deciding what to make. Since the family loves my Pepperoni Bread, I’m definitely putting that on the list. I’m also going to include the Chicken Enchilada Bites because they’re so easy to make and lots of flavor in little bites. I was thinking that the Beer Cheese Dip and Homemade Pretzel Bites would make a great appetizer for the first half, but I was wanting something to dip with vegetables since I’ve cut down on my carb intake. Enter this Dill Pickle Egg Salad Dip!
This is absolutely perfect if you love egg salad, but don’t want a sandwich. I’ve been eating it like it’s going out of style because not only is it so gosh darn delicious, it’s super easy to make, too!
You don’t need to boil the eggs. Yes, you heard me right, you don’t. need. to. boil. the. eggs. “But Lynne”, you’re probably saying, “everyone knows you need boiled eggs to make egg salad!”
Yes, that’s true, BUT Great Day Farms Hard Boiled Eggs takes care of that for you! You can go to your local Walmart and find their eggs in the refrigerated section of the deli. And they’re even peeled, too! I don’t want the hassle of shelling my eggs when I’d rather spend time with my family. It’s not only time consuming, but I get all frustrated when the shells come off in little pieces or half the egg comes off with it.
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Dill Pickle Egg Salad Dip
- 2 6- count packages Great Day Farms Ready-to-Eat Hard Boiled Eggs
- ¼ cup mayonnaise
- ¼ cup + 2 tablespoons chopped dill pickles
- 3 - 4 tablespoons dill pickle juice
- 2 tablespoons + 2 teaspoons Deli Style Mustard
- 2 tablespoons chopped green onion
- 4 teaspoons dill
- ¾ teaspoons kosher salt
- ¼ tsp. fresh ground pepper
- capers for garnish if desired
- Into a food processor, place all 12 of the egg yolks and 6 of the whites.
- Chop the remaining egg whites and place into a medium bowl.
- Add the mayonnaise, chopped dill pickles, pickle juice, mustard, green onion, dill, salt and pepper.
- Blend until smooth.
- Pour the mixture into the bowl containing the egg whites and with a rubber spatula, stir to mix.
- Cover and refrigerate at least an hour before serving.
Did you make this recipe?
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Since I’ve fallen in love with egg salad, I’m eager to try the different recipes for it that I’ve been finding on Pinterest. This BLT Avocado Egg Salad has all of my lunch favorites rolled into one. The flavor must be incredible! These Egg Salad Cups with Smoked Salmon and Dill will make a pretty display for Mother’s Day or at a bridal shower. And then this Deviled Egg Macaroni Salad is going to make a great dinner with the heat of the Arizona summer! There are times I DO NOT want to make a hot dinner when it’s 115° outside. No, sir!
Comments & Reviews
Lindsay @ Life, Love and Sugar says
I love egg salad! Going to have to try this pickle spin on it – yum!
Deborah Brooks says
I love the idea of a dip! Adding pickles is genius
Thanks so much, Deborah. It’s really tasty!
Nikka M. Schmidt says
Wow, Nice read. Thank you. I always bake cookies and cakes with my baking companion Non-Stick Baking Mat that I bought on Amazon every time I do baking, and it helps me a lot.
REBECCA PLATT says
Why not just make egg salad for sandwiches instead of a dip? I’m going to try this but am only going to coarsely chop my eggs.
Looks really good.
Thanks, Rebecca. I hope you like it.
You could make it for sandwiches, but as I’ve cut most carbs out of my diet, I thought a dip would be the perfect way to enjoy egg salad without those added calories or sugars. I really love dipping carrots and celery into it!
Chef Cart says
Now I am fallen in love egg salad, after ate awesome recipe. thank you so much.
Sondra Atkins says
Not good. To thin. I followed recipe exactly.
Sondra, I don’t understand why the recipe would have been too thin, and perhaps I’m confused because I don’t know what you mean by “too thin”.
I’ve made this multiple time and the consistency is rather thick as you can see in the pictures because of the chopped eggs. Perhaps you’d like to add chopped eggs to it for a more preferred consistency?