Description
This Spicy Dill Pickle Egg Salad is a flavorful twist on the classic egg salad, featuring tangy spicy dill pickle brine and pickled jalapeños for an extra kick. Creamy mayonnaise and Dijon mustard blend seamlessly with freshly chopped dill and green onions to create a vibrant, zesty salad perfect for sandwiches, lettuce wraps, or a crunchy snack.
Ingredients
Dressing
- ½ cup mayonnaise
- 2 tbsp spicy dill pickle brine (or pickled jalapeño brine)
- 1 tbsp dijon mustard
- salt, to taste
Egg Salad
- 10 large eggs
- ½ cup chopped spicy dill pickles
- ¼-½ cup diced pickled jalapeños
- 2 tbsp finely sliced green onion
- 2 tbsp finely chopped fresh dill
Instructions
- Boil the Eggs: Bring a saucepan of water to a rolling boil over high heat. Gently lower 10 large eggs into the boiling water using a slotted spoon and cook at a steady boil for 10 minutes. Once done, transfer them immediately to a bowl of ice water and chill for 5 minutes before peeling.
- Prepare the Dressing: While the eggs are cooking, whisk together ½ cup mayonnaise, 2 tablespoons of spicy dill pickle brine, 1 tablespoon Dijon mustard, and salt to taste in a large bowl until the mixture is smooth and creamy.
- Combine Ingredients: Roughly chop the peeled hard-boiled eggs into bite-sized pieces. Add these to the dressing along with ½ cup chopped spicy dill pickles, ¼ to ½ cup diced pickled jalapeños, 2 tablespoons finely sliced green onions, and 2 tablespoons finely chopped fresh dill. Gently fold everything together using a spatula to coat all the ingredients evenly. Taste and adjust seasoning if needed.
- Chill to Meld Flavors: For best results, cover the egg salad and chill it for at least 20 minutes before serving to let the flavors blend beautifully (this step is optional but recommended).
- Serve: Serve the spicy dill pickle egg salad piled onto toasted sourdough bread, scooped into crisp lettuce cups, spooned over mixed greens, or enjoyed with crackers. Optionally, garnish with chili crisp, microgreens, or additional fresh dill for extra flavor and presentation.
Notes
- Substitute pickle or jalapeño brine with water and a splash of vinegar if unavailable, though brine provides signature flavor.
- Adjust the amount of diced pickled jalapeños according to your preferred spice level.
- Use fresh dill for the best aromatic flavor; dried dill will alter the taste.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo alternative.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
