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Egg Salad with Pickles Recipe

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4 from 74 reviews

This classic Egg Salad with Pickles recipe is a creamy, tangy, and satisfying dish perfect for sandwiches, crackers, or salads. Made with perfectly boiled eggs, crunchy celery, fresh dill, sweet onion, and flavorful gherkin pickles, combined with a zesty blend of mayonnaise and mustards, it delivers a delightful balance of textures and flavors. Easy to prepare in just 30 minutes, this versatile egg salad can be enjoyed as a quick lunch or snack.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Eggs

  • 8 large eggs (boiled and peeled)

Vegetables & Herbs

  • 2 small stalks celery (chopped fine)
  • 1 tablespoon fresh dill (chopped)
  • 2 tablespoons sweet onion (diced)
  • 4 small gherkin dill pickles (chopped)

Dressing

  • 1/3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons stone ground mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • Dash dried parsley (optional)

Instructions

  1. Boil Eggs: Place the eggs in a dutch oven or saucepan and cover them with cold water. Bring the water to a boil over high heat, which takes about 5 minutes. Once boiling, place the lid on the pot and remove it from the heat.
  2. Rest Eggs: Let the eggs sit in the hot water for 12 minutes to cook through evenly. Then immediately drain the water and transfer the eggs to an ice water bath for 5 minutes. This cooling step helps stop the cooking process and makes peeling easier.
  3. Peel Eggs: Remove the eggs from the ice bath and peel off the shells under cool running water. Pat the peeled eggs dry with a paper towel to remove any remaining shell fragments.
  4. Chop Eggs: Using a chopper or a sharp knife, chop the eggs into small pieces. Keep some pieces slightly chunky to maintain a nice texture in the salad.
  5. Prepare Vegetables: Finely chop celery, fresh dill, sweet onion, and gherkin pickles and add them to the bowl with the chopped eggs.
  6. Mix Dressing and Combine: Stir in the mayonnaise, yellow mustard, stone ground mustard, garlic salt, and black pepper into the egg and veggie mixture. Mix thoroughly until all ingredients are well combined.
  7. Chill Salad: Cover and refrigerate the egg salad in an airtight container until ready to serve. This helps the flavors meld together and keeps the salad fresh.
  8. Serve: Garnish with dried parsley and fresh dill if desired. Serve the egg salad on crackers or toast, as a sandwich filling on bread or a croissant, or on a bed of lettuce or in a lettuce wrap for a lighter option.

Notes

  • Use fresh eggs for best results and easier peeling after boiling.
  • The ice bath step is crucial to ensure easy shell removal and prevent overcooking yolks.
  • Adjust the amount of mustard and pickles to taste for more or less tanginess.
  • Egg salad can be stored in the refrigerator for up to 3 days in an airtight container.
  • Add a little lemon juice or pickle juice if you want extra brightness in the salad.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/egg-salad-with-pickles-recipe/