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    Home » Recipes » Salads

    Easy Egg Salad with Pickles

    Published: Jun 1, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Egg salad with pickles in a bowl.

    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

    Ingredients

    The ingredients you need for this recipe.
    • 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

    1. Add eggs to a saucepan or pot. Pour cold water over the eggs until they are covered with an inch or two of water.
    2. Uncovered, bring the water to a rolling boil.
    3. Once boiling, turn off the heat and cover.
    4. Let sit for 10-15 minutes.
    5. Strain and run the eggs under cold water.
    6. 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.

    Egg yolk mixture in a large bowl.
    Mash the egg yolks with mayonnaise, mustard, and pickle juice.
    Egg salad mixture without egg whites added.
    Mix in the celery, pickles, dill, and green onions.

    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.

    Egg salad with chopped egg whites added in a large bowl.
    Add the chopped egg whites.
    Completed egg salad in a large bowl with a spatula.
    Mix until combined.

    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.

    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. 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.

    Egg salad sandwich.

    Expert Tips

    1. Buy the eggs already hard-boiled. Save time and frustration (peeling those eggs is no fun) by buying eggs already hard-boiled.
    2. 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.

    Related Recipes

    • Quinoa salad with chickpeas in a large bowl.
      Quinoa Salad with Chickpeas
    • A bowl of pesto pasta salad with a wooden spoon.
      Summer Pesto Pasta Salad
    • A bowl of Greek orzo salad.
      Greek Orzo Salad with Feta and Chickpeas
    • A smashed chickpea salad sandwich on a parchment-lined board.
      Easy Smashed Buffalo Chickpea Salad

    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 on Instagram or Facebook. 

    📖 Recipe

    Egg salad with pickles in a bowl.

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Salads
    Cuisine American
    Servings 4 servings
    Calories 288 kcal

    Equipment

    • Mixing Bowls
    • Rubber Spatula

    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
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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