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Have you tried that dill pickle salad kit from Costco? This copycat recipe is perfect for a healthy, homemade version! It’s packed with vegetables and tossed with a creamy greek yogurt-based dressing. Plus, hard-boiled eggs are added for plenty of protein!

Chopped dill pickle salad in a white bowl.

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If you’re a Costco fan like me, you’ve probably seen their popular Dill Pickle Salad Kit in the vegetable aisles. It’s undoubtedly a quick to throw together option, but did you know that you can make an even more nutritious version at home?

This copycat dill pickle salad recipe combines the same veggies (kale, lettuce, cauliflower, cabbage, and radishes) with a creamy, greek yogurt-based dill pickle ranch dressing. To up the protein content even more, I’ve also added chopped hard-boiled eggs!

Hard-boiled eggs pair perfectly with the refreshing flavours of this salad. They’re so quick to make and will forever be one of my favourite ways to make a salad a more filling, nutritious meal.

Below, I’ve shared some tips for making this in advance if you want to include it in your weekly meal prep. It’s a great option for a healthy lunch, but I also love it for a warm weather picnic date. Enjoy!

Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas! For even more well-balanced egg recipes, visit eggs.ca/recipes or Get Cracking on InstagramPinterest, or TikTok!

Recipe ingredient flatlay for dill pickle salad.

Is Costco Dill Pickle Salad Healthy?

Yes, the Costco kit is packed with plenty of nutritious, fiber-rich veggies! That said, this homemade version is even more nutritious 😉

Like any pre-made salad kits, the manufacturer will have to add various preservatives to keep the ingredients fresh. When you make it at home, you’re able to use fresh, whole food ingredients and spices.

What’s more, the Costco kit is pretty low in protein (only 3 grams per serving), which means it’s not really a complete meal on its own.

This version, on the other hand, uses a Greek yogurt-based dressing and adds in hard-boiled eggs to really increase the protein content! This recipe is meant to be enjoyed as a full, satisfying meal.

Hard-Boiled Eggs Add The Perfect Protein Source!

Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams!

Protein is essential for building lean muscles. It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer. All things that help you get through your busy day!

Eggs are also rich in various micronutrients, like:

  • vitamin A
  • vitamin D
  • vitamin E
  • vitamin B12
  • folate
  • iron
  • selenium
  • choline

I just love adding hard-boiled eggs to salads like these. They go so well flavour-wise, and they’re so quick and easy to prepare.

How To Make Dill Pickle Salad

While there are a few steps to this recipe, everything is very easy to do. Promise!

You’ll want to start by hard-boiling your eggs on the stove and chopping up all your veggies.

To make the breadcrumbs, all you need to do is pulse some bread in a large food processor. You can do this with any type of bread, but I particularly like using sourdough or a high fiber whole grain bread.

After making the “crumbs,” simply transfer them to a hot skillet and toss them in some olive oil, garlic powder, onion powder, and dried dill weed. After about 5 minutes, they’ll be crunchy and toasted!

Give your food processor a quick rinse, then make the dill pickle salad dressing in the same machine.

Simply pulse greek yogurt, dill pickles, pickle brine, onion powder, garlic powder, dill weed, and a touch of maple syrup together until a dressing forms.

Do note that the dressing is not meant to be completely smooth – it’s ok to have some small dill pickle chunks in there!

After that, you can toss all the ingredients together in a large mixing bowl. That’s it!

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Leftovers & Make-Ahead Option

If you’d like to make this salad in advance, I would recommend doing the following:

  1. hard-boil the eggs, then peel and slice into quarters
  2. chop all the vegetables and toss them together with the eggs (store in the fridge)
  3. make the breadcrumbs, but keep them stored separately (can be kept at room temperature)
  4. make the salad dressing, but store it separately (in the fridge)
  5. when ready to serve, you can combine all the ingredients together – this will help to prevent the salad (and breadcrumbs) from getting soggy

Any already combined leftovers will keep in an airtight container in the fridge for a couple days. Do note that the salad will not be as crunchy, but the flavours are still delicious!

Chopped dill pickle salad tossed in a large mixing bowl.

More Salads With Eggs

Did you give this Copycat Dill Pickle Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Dill Pickle Salad (Copycat Costco Taylor Farms)

You're going to love this healthy, homemade Costco copycat dill pickle salad! It's easy to make and paired with a greek yogurt-based dressing and hard-boiled eggs for protein. 
Chopped dill pickle salad in a white bowl.
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5 from 3 votes
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Ingredients

  • 8 large eggs

Vegetables:

  • 2 cups green leaf lettuce, chopped
  • 2 cups curly kale, chopped
  • 2 cups red cabbage, chopped
  • 2 cups riced cauliflower
  • 5 large radishes, thinly sliced (I used a mandolin)
  • 1/2 cup fresh dill, chopped

Breadcrumbs:

Salad Dressing:

  • 1 + 3/4 cup plain greek yogurt (use a fuller fat version)
  • 2 cups dill pickles, chopped (about 2 large)
  • 3 Tbsp dill pickle brine
  • 1.5 tsp dried dill weed
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp maple syrup
  • Black pepper, to taste

Instructions

  • Hard-boil eggs: Place eggs in a large pot. Cover eggs with water, then cover pot with lid. Bring water to a boil. Once boiling, reduce heat to a simmer and allow to cook for 10 minutes. When done, drain and allow eggs to sit in a cold water to stop the cooking process.
  • Make breadcrumbs: Toast bread of choice, then tear into smaller pieces to place in a large food processor. Pulse until small crumbs form.
    Then, heat olive oil in a large skillet over medium-high. Add breadcrumbs and spices. Allow to cook for about 5 minutes, until toasted/crunchy, stirring frequently. Set aside.
  • Make dressing: Rinse the crumbs out of your food processor, then add in all dressing ingredients. Pulse to combine. Do note that the dressing is not meant to be completely smooth – it's ok to have some small dill pickle chunks in there!
  • Once boiled eggs are cool to touch, peel the shells off. Cut eggs into quarters.
  • Add all chopped vegetables to a large mixing bowl along with breadcrumbs and dressing. Toss to combine well. Finally, add in quartered eggs and gently toss them into the rest of the salad. Serve + enjoy!

Notes

*RECIPE MODIFICATIONS:
  • Feel free to play around with the added vegetables! If you don’t want to use one of the veggies, simply add more of another. You can use different kinds of green lettuce (e.g. romaine, bibb, iceberg) and/or green cabbage instead of red. Other crunchy, raw veggies can be added too (if desired).
  • I used pre-riced cauliflower since it’s a lot faster to use! That said, you can also rice your own cauliflower at home in a food processor or by chopping it into small pieces.
  • You can also purchase pre-made breadcrumbs at the store, if you don’t want to make your own.
  • You can use honey in place of maple syrup in the dressing, if needed.
  • For a gluten-free version, make sure to use gluten-free bread for the breadcrumbs.
  • For a dairy-free version, you can use a dairy-free plain greek-style yogurt.
 
*MAKE AHEAD OPTION + LEFTOVERS: If you’d like to make this salad in advance, I would recommend doing the following:
  • hard-boil the eggs, then peel and slice into quarters
  • chop all the vegetables and toss them together with the eggs (store in the fridge)
  • make the breadcrumbs, but keep them stored separately (can be kept at room temperature)
  • make the salad dressing, but store it separately (in the fridge)
  • when ready to serve, you can combine all the ingredients together – this will help to prevent the salad (and breadcrumbs) from getting soggy
Any already combined leftovers will keep in an airtight container in the fridge for a couple days. Do note that the salad will not be as crunchy, but the flavours are still delicious!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a costco copycat dill pickle salad recipe.
This post may contain affiliate links. Please see my disclosure policy.