Dill Pickle Macaroni Salad

Recipe by Jaclyn Irwin



Cook Time


Prep Time



Serves 06

This dill pickle macaroni salad is made with a mix of Greek yogurt and mayonnaise for a creamy but lighter version of a classic macaroni salad. It’s also gluten-free and higher in protein with the addition of hard boiled eggs.


  1. 1

    Bring a medium saucepan of water to a boil. Carefully add in the eggs and cook for nine minutes. Set aside a large bowl of ice water and transfer the eggs to the ice water. Once cool, peel and chop for the salad.

  2. 2

    Bring a large pot of salted water to a boil. Pour in the macaroni and cook according to package directions. Drain and set aside in a large mixing bowl.

  3. 3

    Meanwhile, in a medium sized bowl, combine the mayonnaise, yogurt and pickle brine (starting with the smaller amount listed) and dill. Mix well and season with salt and pepper.

  4. 4

    Add the celery, cheese and pickles to the macaroni. Pour the dressing over top and mix well to combine.

  5. 5

    Top with extra dill and the chopped eggs when serving. Season with salt and pepper as needed. Enjoy!

  6. 6

    Notes: Depending on the type of pickles used, start with the lesser amount of pickle brine and add more as needed for a stronger taste. Adjust the salt as needed depending on how salty the pickle brine is that you’re using.

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