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Easy, creamy, and ready in no time, this Egg Salad with Pickles is the perfect addition to lunchtime. Juicy pickles and fresh dill infuse the salad with delicious flavor. Enjoy as a sandwich or salad.
This quick and easy egg salad has a unique twist on the traditional recipe. The flavor is infused with dill and pickles which pairs deliciously with the hard-boiled eggs. The acidity from the pickle brine takes traditional egg salad to a whole new flavor level.
The finished salad is creamy thanks to mayonnaise, mustard, and pickle juice. While the diced celery and pickles add much-needed crunch and texture.
Much like my Easy Buffalo Chickpea Salad and Healthy Chicken Waldorf Salad, this recipe is great for lunchtime meal prep.
Jump to:
- Ingredients
- How to Boil Eggs
- How to Make Egg Salad
- Substitutions
- Variations
- How to Serve
- Suggested Tools
- Storage
- Expert Tips
- Frequently Asked Questions
- Related Recipes
- 📖 Recipe
- 💬 Comments
Ingredients
- Hard-Boiled Eggs (peeled and cooled)
- Mayonnaise
- Mustard - Dijon or yellow
- Pickle Juice
- Pickles (diced)
- Celery (diced)
- Fresh Dill (chopped)
- Green Onion (thinly sliced)
- Salt and Black Pepper - to taste
See the recipe card for quantities.
How to Boil Eggs
- Add eggs to a saucepan or pot. Pour cold water over the eggs until they are covered with an inch or two of water.
- Uncovered, bring the water to a rolling boil.
- Once boiling, turn off the heat and cover.
- Let sit for 10-15 minutes.
- Strain and run the eggs under cold water.
- Transfer the eggs to a bowl with ice water and let sit for 10 minutes (this will make it easier to peel them).
How to Make Egg Salad
1 - Cut eggs in half. Remove the yolks and chop the whites.
2 - Place the egg yolks, mayonnaise, mustard, and pickle juice in a bowl. Mix until smooth and combined.
3 - Mix in celery, pickles, green onion, and dill.
4 - Stir in the egg whites until coated and everything is incorporated. Season with salt and pepper, to taste.
Serve on bread or over greens.
Substitutions
- Mayonnaise - Greek yogurt or sour cream
- Pickles - dill or sweet relish
- Pickle Juice - vinegar or lemon juice
- Fresh Dill - fresh parsley, cilantro, or tarragon
- Green Onion - chives, minced white onion, or minced red onion
Variations
- Keto - Regular mayo is keto-friendly, but some recipes add small amounts of sugar. Be sure to check the ingredient label. You can also use plain Greek yogurt. Similarly, be sure to check the ingredient list for the pickles to make sure there are no added sugars.
- Spicy - Add hot sauce or cayenne pepper for a subtle heat.
How to Serve
- Sandwich: Scoop this simple salad between two slices of bread.
- Wrap: Serve in a tortilla or lettuce wrap.
- Salad: Scoop salad over a bed of lightly dressed greens.
- Crackers or Fresh Vegetables: Serve this salad as a dip or spread.
- By the Spoonful: No need for bread or crackers, just dig right in!
What is the best bread for egg salad sandwiches? Choose a bread that has a sturdy body to support the moist salad. I love a nice hearty-flavored bread like rye or whole wheat. For best results, and to prevent soggy sandwiches, toast the bread before assembling the sandwiches.
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- MITSUMOTO SAKARI 8 inch Japanese Gyuto Chef Knife
- Rubber Spatula
- Cutting Board
Storage
Transfer the completed salad to an airtight container. Store in the refrigerator for up to five days. If properly stored in a sealed container, its lengthy shelf-life makes this recipe a great one for meal prep.
Egg salad does not freeze well, so I advise against it.
Expert Tips
- Buy the eggs already hard-boiled. Save time and frustration (peeling those eggs is no fun) by buying eggs already hard-boiled.
- Taste before seasoning with salt and pepper. Mayonnaise, mustard, and pickles add salty flavor to this salad. Taste the salad before seasoning it with additional salt and pepper.
Frequently Asked Questions
How do you fix too much mayo in egg salad?
Add a little bit more of all the other ingredients to balance the additional mayonnaise. You can also add an extra dash of pickle juice or vinegar for balance.
What else can I put in my egg salad?
Some of my favorite ingredient additions include minced onion, chives, red wine vinegar, lemon juice, hot sauce, and crumbled bacon.
Can you make egg salad sandwiches the night before?
Egg salad sandwiches can be made the night before. To prevent soggy sandwiches, toast the bread before assembling the sandwiches. Store assembled sandwiches in the refrigerator.
Can I freeze hard-boiled eggs?
Ideally, no. When thawed, hard-boiled eggs become rubbery and tough.
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If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below!Take pictures, tag #sugarylogic, and share them with me onInstagramorFacebook.
📖 Recipe
Egg Salad with Pickles
Katelyn Theofanis
Easy, creamy, and ready in no time, this Egg Salad with Pickles is the perfect addition to lunchtime. Juicy pickles infuse the salad with delicious flavor. Enjoy as a sandwich or salad.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course, Salads
Cuisine American
Servings 4 servings
Calories 288 kcal
Equipment
Ingredients
- 8 hard boiled eggs peeled and cooled
- ⅓ cup mayonnaise
- 2 teaspoon mustard Dijon or yellow
- 1 tablespoon pickle juice
- 1 green onion thinly sliced
- 1 rib celery diced small
- 1 tablespoon fresh dill chopped
- ⅓ cup dill pickles diced
- salt and pepper to taste
Instructions
Cut eggs in half. Remove the yolks and chop the whites.
Place the egg yolks, mayonnaise, mustard, and pickle juice in a bowl. Mix until smooth and combined.
Mix in celery, pickles, green onion, and dill.
Stir in the egg whites until coated and everything is incorporated. Season with salt and pepper, to taste.
Serve on bread or over greens.
Notes
STORE: Transfer the completed salad to an airtight container. Store in the refrigerator for up to five days.
FREEZE: Egg salad does not freeze well, so I advise against it.
Nutrition
Calories: 288kcalCarbohydrates: 2gProtein: 13gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 381mgSodium: 430mgPotassium: 182mgFiber: 1gSugar: 2gVitamin A: 638IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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About Me
I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…
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Greetings! I'm an enthusiast with a deep knowledge of culinary arts and a particular passion for salads. Having explored a multitude of recipes and culinary techniques, I can confidently share insights and tips related to the delightful world of salads. Now, let's dive into the details of the Egg Salad with Pickles recipe you provided.
This recipe, crafted by Katelyn Theofanis, offers a unique twist on traditional egg salad, making it a quick, easy, and flavorful addition to lunchtime. Here's a breakdown of the concepts used in the article:
-
Ingredients:
- Hard-Boiled Eggs (peeled and cooled)
- Mayonnaise
- Mustard (Dijon or yellow)
- Pickle Juice
- Pickles (diced)
- Celery (diced)
- Fresh Dill (chopped)
- Green Onion (thinly sliced)
- Salt and Black Pepper (to taste)
-
Cooking Techniques:
- How to Boil Eggs:
- Add eggs to a saucepan with cold water, bring to a boil, cover, and let sit.
- Transfer eggs to ice water for easy peeling.
- How to Make Egg Salad:
- Cut eggs, remove yolks, chop whites.
- Mix egg yolks with mayonnaise, mustard, and pickle juice until smooth.
- Add celery, pickles, green onion, and dill. Stir in egg whites.
- Season with salt and pepper.
- How to Boil Eggs:
-
Substitutions:
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Pickles can be replaced with dill or sweet relish.
- Pickle Juice can be substituted with vinegar or lemon juice.
- Fresh Dill can be replaced with parsley, cilantro, or tarragon.
- Green Onion can be substituted with chives, minced white onion, or minced red onion.
-
Variations:
- Keto-friendly option by checking mayo and pickle ingredients for added sugars.
- Add hot sauce or cayenne pepper for a spicy version.
-
How to Serve:
- Sandwich, wrap, salad, with crackers, or by the spoonful.
-
Suggested Tools:
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- MITSUMOTO SAKARI 8-inch Japanese Gyuto Chef Knife
- Rubber Spatula
- Cutting Board
-
Storage:
- Transfer the completed salad to an airtight container and store in the refrigerator for up to five days.
-
Expert Tips:
- Buy pre-hard-boiled eggs for time-saving.
- Taste before seasoning with salt and pepper due to the salty nature of mayo, mustard, and pickles.
-
FAQs:
- Fix too much mayo by balancing with other ingredients.
- Additional egg salad ingredients: minced onion, chives, red wine vinegar, lemon juice, hot sauce, crumbled bacon.
- Egg salad sandwiches can be made the night before, toast bread to prevent sogginess.
- Hard-boiled eggs don't freeze well.
This Egg Salad with Pickles recipe provides a delightful combination of textures and flavors, making it a versatile and tasty option for meal prep or a quick lunch. If you have any questions or need further insights, feel free to ask!
