Egg Salad with Pickles
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.
- 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
- 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)
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.
- 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.
- 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.
- Taste and adjust: Taste the egg salad and adjust the seasoning if necessary, adding more salt, pepper, or pickle juice to suit your preferences.
- 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
- 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.
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
Find it online: https://thefamilycooking.com/egg-salad-with-pickles/
