Classic Dill Pickle Egg Salad
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5 from 4 votes

Classic Dill Pickle Egg Salad

This Classic Dill Pickle Egg Salad is creamy, easy to prepare with only a few ingredients. Great for breakfast, lunch and any summertime gatherings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 4 -6 servings
Author: Stephanie


  • 6 large eggs
  • 3 dill pickle spears
  • 1 stalk celery
  • 2 ounces cream cheese softened
  • 3/4 cup mayo
  • 1 tbsp. Apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dill weed*
  • salt & pepper to taste


  • Put eggs in large sauce pan and cover eggs by about 2 inches of water.
  • Bring eggs to rolling boil and let boil about 1-2 minutes.
  • Remove from heat and cover
  • Let stand covered about 15 minutes.
  • Drain eggs and rinse with cold water**
  • Peel eggs and chop into chunks and place in large serving bowl.
  • Add chopped dill pickle spears and finely diced celery.
  • Meanwhile in small bowl combine softened cream cheese, mayo, ACV, garlic powder, dill weed, and salt & pepper to taste.
  • Pour over egg mixture and gently combine.
  • Can be stored in fridge covered for up to 5 days.


*optional but I like to sprinkle egg salad with additional dill weed
**once I drain and rinse the eggs with cold water I place ice cubes in the cold water with the eggs for a few minutes and I've found this makes it much easier to peel them.