This Egg Salad with Pickles is a delicious twist on the classic recipe. Elevate your egg salad with this easy recipe featuring tangy dill pickles and fresh dill.
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Why You'll Love This Recipe
Egg salad is a classic dish that's perfect for lunch, picnics, and everything in between. But have you ever tried adding pickles to your egg salad? If not, you're missing out on a tangy twist that takes this classic to a whole new level.
This egg salad is easy to make with just a few simple ingredients. Make it any time of the year, especially with leftover eggs from Easter (as long as you've kept them refrigerated).
If you're looking for more lunch or brunch recipes, try this Kale and Mushroom Frittata or this Smoked Salmon Bagel Platter.
How to Make Perfect Hard Boiled Eggs
To make the perfect hard boiled eggs, place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat. Once it reaches a boil, place a lid on the pot and remove from the heat for 18-20 minutes. The hot water and steam will continue to cook the eggs. Place in a bowl of ice water for 5 minutes to cool the eggs before peeling them.
Read more about the different hard boiled egg cooking methods.
Ingredients
- Hard Boiled Eggs: 4 hard boiled eggs and 2 hard boiled egg whites, peeled and chopped. I like to leave it chunky with larger bits, however you can chop them as finely as you like.
- Dill Pickles: Diced dill pickles, or whatever pickles you like best! Sweet or bread and butter pickles would work in this salad.
- Mayonnaise: Light mayo or whatever type of mayo you prefer.
- Fresh Dill: Finely chopped fresh dill for added flavor. Though you can substitute for ⅛ teaspoon of dried dill, it won't have that fresh flavor so it's not recommended.
- Dijon Mustard: A little dijon mustard gives this egg salad some extra tang and depth of flavor. You can omit it or substitute for yellow mustard.
- Sea Salt and Pepper: To taste.
Step-By-Step Instructions
If you're wondering how to make egg salad, it takes just a few simple steps!
- In a medium bowl, stir together the chopped eggs, diced pickles, mayo, dill, and dijon mustard until combined.
- Add sea salt and pepper to taste.
- Chill the egg salad in the refrigerator for at least 30 minutes before serving on toast, in a sandwich or wrap, or over a bed of greens.
Expert Storage Tip: Make it ahead of time and refrigerate in an airtight container for up to 3 days.
Variations
- Add some crunch. Stir in some chopped celery or red onion for extra crunch.
- Make it more tangy. Add a splash of pickle juice for even more tangy pickle flavor.
- Brighten up the flavor. A squeeze of fresh lemon juice will brighten it up.
- Give it a kick. Add a pinch of cayenne pepper, hot sauce, or pickled jalapeños to make it spicy.
- Add bacon bits. For a smoky flavor and more protein, top with cooked bacon bits.
- Use a different herb. If you aren't a big fan of dill, try fresh parsley or chives instead.
- Make it healthier. Use 0% fat plain greek yogurt to make it without mayo.
Serving Suggestions
This Egg Salad with Pickles is perfect for a quick and satisfying lunch, or as a side dish for picnics and BBQs. Serve it on bread, toast, crackers, or pita chips. The most popular way to serve it is as Egg Salad Sandwiches or wraps. For a low carb option, serve it in a lettuce wrap or over a bed of your favorite greens (like arugula or mixed greens).
Frequently Asked Questions (FAQ's)
No, it is not recommended to freeze egg salad. It changes the texture, so it does not freeze well.
Yes! You can use whatever pickles you prefer in egg salad. Sweet pickles, dill pickles, or cornichons are all great options.
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Egg Salad with Pickles
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Salads
- Method: Mix
- Cuisine: American
Description
This Egg Salad with Pickles is a delicious twist on the classic recipe. Elevate your egg salad with this easy recipe featuring tangy dill pickles and fresh dill.
Ingredients
- 4 large hard boiled eggs, peeled and chopped
- 2 large hard boiled egg whites, peeled and chopped
- ⅓ cup diced dill pickles
- 2 tablespoons light mayonnaise
- 1 teaspoon chopped fresh dill
- ½ teaspoon dijon mustard
- sea salt and pepper, to taste
Instructions
- In a medium bowl, stir together the chopped eggs, diced pickles, mayo, dill, and dijon mustard until combined.
- Add sea salt and pepper to taste.
- Chill the egg salad in the refrigerator for at least 30 minutes before serving on toast, in a sandwich or wrap, or over a bed of greens.
Notes
To make the perfect hard boiled eggs, place the eggs in a medium pot and cover with cold water. Bring it to a boil over medium-high heat. Once it reaches a boil, place a lid on the pot and remove it from the heat for 18-20 minutes. The hot water and steam will continue to cook the eggs. Place the eggs in a bowl of ice water for 5 minutes to cool the eggs before peeling them.
To store, refrigerate in an airtight container for up to 3 days.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 154
- Sugar: 1.1 g
- Sodium: 490.9 mg
- Fat: 11.2 g
- Saturated Fat: 2.7 g
- Carbohydrates: 1.3 g
- Fiber: 0.2 g
- Protein: 10.9 g
- Cholesterol: 252 mg
Keywords: egg salad, lunch, hard boiled eggs, sandwich, salad
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