Egg Salad with Pickles
Quick and easy Egg Salad with Pickles recipe you can throw together in no time. This makes a great spring lunch on a sandwich with soft bread, butter lettuce and tomato!
Egg Salad is another one of those things I never ate growing up because I hated mayo! I am making up for it now. 🙂 I like adding pickles to egg salad (and potato salad!) for a little extra tang and crunch. With the right balance of fresh dill, mayo, mustard, salt and pepper, it makes a delicious lunch you’ll look forward to eating! Let’s make it!
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Ingredients for egg salad with pickles
- hard boiled eggs
- celery
- onion
- mayonnaise
- yellow mustard
- pickles
- fresh dill
- red wine vinegar
- sugar
- salt and pepper
You might be surprised to see red wine vinegar and sugar on the list, but I like to use it to quick ‘pickle’ the celery and onion to take the edge off.
How to make egg salad with pickles
Boil the eggs. Place eggs in a large pot and cover with water, plus 2 inches more. Bring to a boil, then turn off heat, cover and let sit for 8 minutes. Run eggs under cool water for 5 minutes to stop the cooking process.
Before you chop and peel the eggs, add the diced onion and celery to a mixing bowl, then stir in the vinegar and sugar. Let this sit while you prepare the boiled eggs.
Peel and chop the eggs into small pieces.
Add the chopped eggs, mayo, mustard, fresh dill, pickles, salt and pepper to the bowl with the celery and onion. Stir thoroughly, taste and adjust seasoning, if necessary. I usually like to add a few turns of freshly cracked black pepper.
Why you’ll love this egg salad recipe
Egg salad is an easy, economical and satisfying vegetarian lunch option. This version with pickles adds and extra punch of tang and crunch to keep things interesting.
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More easy lunch recipes
Egg Salad with Pickles
Quick and easy Egg Salad with Pickles recipe you can throw together in no time. This makes a great spring lunch on a sandwich with soft bread, butter lettuce and tomato!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main
- Diet: Vegetarian
Ingredients
- 6 eggs
- scant 1/4 cup diced celery
- scant 1/4 cup diced white onion
- 1/4 cup chopped pickle
- 1 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp chopped fresh dill
- 1 tsp salt
- 1/2 cup mayo
- 1 tbsp yellow mustard
- 1/4 tsp paprika
- 1/8 tsp black pepper, plus some freshly cracked pepper for finishing
Instructions
- Place eggs in a large stock pot and cover with cool water by about 2 inches. Cook, covered, over high heat until boiling. Uncover, turn off heat and set a time for 8 minutes.
- Once the 8 minutes has passed, run the eggs under cool water for about 5 minutes to stop the cooking process.
- While the eggs are cooking, add celery and onion to a large mixing bowl. Then add vinegar, sugar and salt. Stir to evenly coat. Set aside.
- Peel and chop eggs small. Add to the bowl with the celery and onion. Also add in pickle, dill, mayo, mustard, paprika and pepper. Stir well, taste and adjust seasoning if necessary. I always add a few turns of freshly cracked pepper.
- Enjoy on your favorite sandwich bread with butter lettuce and tomato.
