Egg Salad with Pickles

Why You’ll Love This Recipe

Egg Salad with Pickles offers the perfect balance of creaminess, tang, and crunch. The pickles add a zesty, briny bite that pairs wonderfully with the smoothness of the egg mixture. The dressing, made with mayo, mustard, and a few simple seasonings, ties it all together. This recipe is quick, easy to prepare, and customizable to your taste. Whether you enjoy it on bread, crackers, or a bed of greens, it’s a flavorful and satisfying dish!

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle juice (from the pickle jar)
• 1/4 cup dill pickles, finely chopped (or sweet pickles, if preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon fresh dill (optional, for garnish)
• Lettuce or sandwich bread (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggs: Hard boil the eggs by placing them in a saucepan and covering them with water. Bring the water to a boil, then reduce the heat and let them simmer for 9-10 minutes. Remove the eggs from the water and let them cool before peeling and chopping.
2. Make the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Stir until well mixed and creamy.
3. Mix the egg salad: Add the chopped eggs and pickles to the bowl with the dressing. Gently fold everything together until the eggs and pickles are evenly coated with the dressing.
4. Taste and adjust: Taste the egg salad and adjust the seasoning if necessary, adding more salt, pepper, or pickle juice to suit your preferences.
5. Serve: You can serve the egg salad on a bed of lettuce, as a sandwich on your favorite bread, or with crackers. Garnish with fresh dill if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes (for boiling the eggs)
• Total Time: 20 minutes

Variations

• Add vegetables: Try adding finely chopped celery, red onion, or bell peppers for extra crunch and flavor.
• Spicy version: Add a bit of hot sauce or finely chopped jalapeños to the egg salad for a spicy kick.
• Vegan version: Substitute the mayonnaise with vegan mayo or Greek yogurt for a lighter, dairy-free version.
• Herb variations: Experiment with different herbs like parsley, chives, or tarragon for added freshness.

Storage/Reheating

• Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
• Reheating: Egg salad is best served chilled and does not need to be reheated. Just give it a quick stir before serving.

FAQs

Can I use sweet pickles instead of dill pickles?

Yes, you can use sweet pickles if you prefer a sweeter flavor. It will give the egg salad a different taste, but still delicious.

How can I make the egg salad spicier?

Add some finely chopped jalapeños or a dash of hot sauce to the egg salad to bring some heat to the dish.

Can I use Greek yogurt instead of mayonnaise?

Yes, you can substitute Greek yogurt for mayo for a tangier, lighter option. It will still provide the creamy texture but with a bit of added tang.

How can I make this recipe ahead of time?

Egg salad can be made up to 1 day ahead of time and stored in the refrigerator. It often tastes even better after the flavors have had time to meld together.

Can I add other ingredients to the egg salad?

Definitely! You can add ingredients like crispy bacon, avocado, or cheese to make the salad more substantial.

Can I make this egg salad without mustard?

Yes, you can skip the mustard if you don’t like it. The egg salad will still taste great with just the mayo and pickles.

How do I know when the eggs are properly cooked?

To get perfectly hard-boiled eggs, cook them for 9-10 minutes after the water begins to boil. The yolks should be fully set but not overcooked.

Can I serve this egg salad as a dip?

Yes! Serve this egg salad as a dip with crackers, veggie sticks, or tortilla chips for a fun and flavorful appetizer.

Is this egg salad gluten-free?

Yes, this egg salad is naturally gluten-free. Just make sure to serve it with gluten-free bread or crackers if you have dietary restrictions.

How can I make the egg salad creamier?

Add more mayonnaise or a bit of sour cream to make the egg salad creamier. You can also adjust the amount of pickle juice to achieve your desired consistency.

Conclusion

Egg Salad with Pickles is a simple, delicious dish that offers a satisfying mix of flavors and textures. The tangy pickles, creamy dressing, and hearty eggs make it a comforting and versatile meal. Whether you serve it in a sandwich, with crackers, or on its own, this egg salad is perfect for any occasion. It’s quick, easy to make, and customizable to your tastes, making it an ideal choice for a light lunch, snack, or picnic.

Egg Salad with Pickles

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Egg Salad with Pickles is a simple, comforting dish that combines hard-boiled eggs with a creamy, tangy dressing and crunchy pickles. The pickles add a delightful zesty crunch, while the dressing ties everything together for a satisfying meal or snack. Perfect for sandwiches, crackers, or a fresh salad.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes (for boiling the eggs)
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 6 large eggs, hard-boiled and chopped
2. 1/4 cup mayonnaise
3. 1 tablespoon Dijon mustard
4. 1 tablespoon pickle juice (from the pickle jar)
5. 1/4 cup dill pickles, finely chopped (or sweet pickles, if preferred)
6. 1 teaspoon garlic powder
7. 1 teaspoon onion powder
8. Salt and pepper, to taste
9. 1 tablespoon fresh dill (optional, for garnish)
10. Lettuce or sandwich bread (optional, for serving)

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Instructions

Prepare the eggs: Hard boil the eggs by placing them in a saucepan and covering them with water. Bring the water to a boil, then reduce the heat and let them simmer for 9-10 minutes. Remove the eggs from the water and let them cool before peeling and chopping.

1. Make the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Stir until well mixed and creamy.
2. Mix the egg salad: Add the chopped eggs and pickles to the bowl with the dressing. Gently fold everything together until the eggs and pickles are evenly coated with the dressing.
3. Taste and adjust: Taste the egg salad and adjust the seasoning if necessary, adding more salt, pepper, or pickle juice to suit your preferences.
4. Serve: You can serve the egg salad on a bed of lettuce, as a sandwich on your favorite bread, or with crackers. Garnish with fresh dill if desired.

Notes

1. Add vegetables: Try adding finely chopped celery, red onion, or bell peppers for extra crunch and flavor.
2. Spicy version: Add a bit of hot sauce or finely chopped jalapeños to the egg salad for a spicy kick.
3. Vegan version: Substitute the mayonnaise with vegan mayo or Greek yogurt for a lighter, dairy-free version.
4. Herb variations: Experiment with different herbs like parsley, chives, or tarragon for added freshness.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 200
• Sugar: 3g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 185mg