The Best Dill Pickle and Capers Egg Salad Recipe

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This is not your regular egg salad, it is filled with fresh dill, pickles, capers, and red onions for a flavorful twist on the classic dish! It makes a great lunch or breakfast. 

I have to admit I’ve never been a huge egg salad fan, it just really isn’t that exciting. But this recipe is not your average egg salad! This version of egg salad is filled with flavor and I honestly can’t get enough of it! The brightness of the dill and the zest of the pickles and capers give this recipe the best flavor. This recipe is made with simple ingredients and is so easy to make. It can be made for breakfast or also makes the perfect lunch. This easy egg salad recipe is also the perfect way to use up leftover Easter eggs.

It is important to have quick and easy recipes that use items that are likely already in your fridge or pantry. Pickles and capers will keep well in the fridge so they are ready for you whenever you want to whip up this simple recipe. To ensure there is enough protein in this recipe, each serving has 3 eggs so this will serve two. You can either make it for two or save the other half for later! Another great way is to meal prep and double the recipe. You can store it in an air-tight container for 4 days for egg salad sandwiches or your favorite way to eat it. 

Tools to make the homemade egg salad

While you don’t actually need any fancy tools to make this egg salad recipe, I do have to tell you about something that has been a game-changer for us! First, a little story. One year my husband received a “Rapid Egg Cooker” for Christmas from his parents. He thought this was the most random and odd gift he’d ever received. With a confused look, he said “Thanks Mom and Dad”. They must have read his face because they said “It was on your Amazon wish list!” He then realized that he accidentally added it to his Christmas list and we all had a good laugh. 

So now owners of a “Rapid Egg Cooker” we decided we should give it a try. And I have to admit, it makes cooking hard boiled eggs so easy!! The shell is really easy to peel and you can just set it and forget it. The little gadget makes the cooking process so easy. We use this thing all the time and actually upgraded to a bigger one that can cook up to 12 eggs at a time (for our holiday Deviled Eggs).

If you make hard boiled eggs, it’s the easiest way to make them. I’m telling you, it is totally worth getting this little gadget! Get the rapid egg cooker here!

Is this recipe gluten-free or dairy-free?

Yes, it is! It is naturally gluten and dairy-free! If you are gluten-free you can serve it with gluten-free bread or use lettuce wraps or a bed of lettuce. This makes a healthy and easy lunch or breakfast and a great low carb option. 

Ingredients for Dill Pickle and Capers Egg Salad

• Dill pickles – Use your favorite dill pickles here! I like to use cornichons, which are mini pickles. I love their size and how you can easily chop them up for the egg salad. 
• Capers – Capers add a bright and briny flavor that pairs really well with the flavors in this recipe. 
• Red onion – to add a little bite and crunch to the egg salad
• Dill- You can use fresh dill or dried dill, although I think the fresh dill is worth it!
• Dijon Mustard – you can use yellow mustard if that is all you have on hand but the Dijon gives a really great flavor. 
• Mayonnaise – this brings it all together and makes the egg salad creamy. 
• Hard boiled eggs – peeled and diced hard boiled eggs. 
• Salt and black pepper – I prefer Redmond Real Salt

How to make Dill Pickle and Capers Egg Salad

First, cook your eggs. You can use something like the Rapid Egg Cooker (mentioned above) or make them on the stovetop. To make hard boiled eggs, bring a large pot of water to a rolling boil. Reduce to a simmer and then gently lower the eggs in and boil for 10 minutes. After ten minutes, remove the eggs from the hot water and transfer to ice water to cool for at least 5 minutes, and then you can peel the eggs. Next, chop them into small pieces.  

Then, chop the remainder ingredients and add to a small-medium mixing bowl with the chopped eggs. Add in the remaining ingredients, the mustard, mayo, and salt and pepper, and mix to combine. 

And that’s it! You are done. You can garnish with fresh chives or fresh parsley if you desire and enjoy! My favorite way to eat this is on a piece of sourdough toast, but you can also eat it with lettuce cups, on a salad, with crackers, or however else you enjoy egg salad. 

How to store egg salad

To store, add the leftover egg salad to an airtight container and keep in the fridge. It will stay good for up to 4 days.