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Egg Salad with Pickles

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This egg salad with pickles recipe is creamy and full of flavour with a pleasant crunch from chopped sweet pickles.

Are you after an easy and delicious lunch idea? You will love this egg salad with pickles. Serve it on a slice of sourdough bread, in egg salad sandwiches, or alongside crispy cob lettuce.

egg salad on bread

Egg salad is a classic and simple recipe. In this recipe, the addition of tangy-sweet pickles gives a bit of crunchy texture and they bring a touch of acidity which brings even more flavour to the salad.

The ingredients

The egg salad uses simple ingredients, and some can be substituted and tweaked depending on what you’ve got available. A great egg salad has a mixture of creamy, crunchy and a little bit of spice. Find the all the ingredient amounts in the printable recipe card at the bottom of this post.

  • Large eggs – 8 hard-boiled eggs. Hard-boiled egg yolks become rich and silky smooth and help to coat the rest of the salad ingredients.
  • Green onions- or fresh chives. This brings a freshness to the egg salad as well as colour. You can also swap this for some finely chopped red onion.
  • Sweet pickles – tangy and sweet and the not-so-secret ingredient that make this egg salad so special. They bring a bit of bite to the salad in texture as well as in taste. You could use sweet pickled gherkins, bread and butter pickles, dill pickle relish or a different pickled vegetable entirely! If you are looking to make this salad gluten free, check that the pickles you use are gluten-free.
  • Mayonnaise – This is the creamy dressing base for the egg salad.
  • Dijon mustard or yellow mustard – brings a little spice.
  • Pickle brine or Lemon juice – brings a little more acidity to lift the salad.
  • Salt and pepper – for flavour. Salt may not be needed. It is depending on personal preference or how salty the mayonnaise is.
  • Fresh herbs. Use fresh dill and/or fresh parsley – for vitamins and colour. Dill is a classic egg salad flavour. Parsley is a powerhouse of vitamins, so take any excuse to incorporate some into your meals!
egg salad ingredients in a bowl with pickles and parsley

Egg salad without mayonnaise

For a healthier egg salad, swap the mayonnaise for Greek yogurt. Greek yoghurt is one where most of the whey has been strained from it. It is thick and creamy.

Adding regular yoghurt to the egg salad can make it quite watery, so do choose a thick type. Yoghurt is acidic so you may not need all or any of the lemon juice if using yoghurt instead of mayonnaise. You can also use less mayo and choose half yoghurt and half mayonnaise.

Step-by-step instructions

Hard Boiled Eggs

Place the eggs in a saucepan, in a single layer and fill the saucepan with water until the eggs are covered by about an inch of water.

Place the saucepan over high heat and put a lid over the saucepan. Bring the water to a rolling boil.
Once the water is boiling, reduce the heat to medium-high heat and boil for 7 minutes.

After 7 minutes, take the eggs off the heat and drain out the hot water. Run cold water over the eggs in the saucepan and let them sit in the cold water until they have cooled down. You can also place the eggs in an ice bath to cool them down faster.

Gently tap the eggs on the side of the saucepan all over, to crack the shells. Peel off the shells.

eggs in a colander with parsley and pickles

Making the salad

Chop the cooled and peeled eggs into pieces. You can use a knife or a potato masher to crush the eggs into pieces. Add the chopped eggs to a large bowl.

Chop the green onions, dice the pickles and finely chop the dill and parsley and add to the bowl along with the mayonnaise, dijon mustard and pickle juice (or lemon juice). Toss it all together to coat.

Taste and add a little salt if necessary, black pepper and more lemon juice according to your preference.

a bowl of healthy egg salad

Serving

Serve this homemade egg salad thickly spread on sourdough bread slices, in a sandwich, or for a lighter, low carb version make an egg salad lettuce wrap by scooping a generous portion into a large lettuce leaf.

Storing

Store leftover egg salad in an airtight container in the fridge for up to 3 days.

If you made any substitutions with yoghurt instead of mayonnaise, some liquid may split from the yoghurt dressing as it sits in the fridge, which is perfectly normal. Simply stir it together before serving.

Freezing egg salad – It is not recommended to freeze the egg salad as it makes the eggs rubbery in texture.

egg salad on sandwich bread

Related recipes

a bowl of healthy egg salad

Egg Salad With Pickles

Yield: 6

Ingredients

  • 8 large eggs
  • 2 green onions (or use chives or a ¼ small red onion)
  • 4-5 small sweet pickles
  • 2 tablespoon parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • ¼-1/3 cup mayonnaise
  • 1 Tablespoon pickle juice (or 1/2 tablespoon lemon juice)
  • 2 teaspoons dijon mustard
  • Salt and pepper to taste

Instructions

  1. Place the eggs in a saucepan, in a single layer and fill the saucepan with water until the eggs are covered by about an inch of water.
  2. Place the saucepan over high heat and put a lid over the saucepan. Bring the water to a rolling boil.Once the water is boiling, reduce the heat to medium-high heat and boil for 7 minutes.
  3. After 7 minutes, take the eggs off the heat and drain out the hot water. Run cold water over the eggs in the saucepan and let them sit in the cold water until they have cooled down. You can also place the eggs in an ice bath to cool them down faster.
  4. Gently tap the eggs on the side of the saucepan all over, to crack the shells. Peel off the shells.
  5. Chop the cooled and peeled eggs into pieces. You can use a knife or a potato masher to crush the eggs into pieces. Add the chopped eggs to a large bowl.
  6. Chop the green onions, dice the pickles and finely chop the dill and parsley and add to the bowl along with the mayonnaise, dijon mustard and pickle juice (or lemon juice). Toss it all together to coat.
  7. Add salt and pepper to taste.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 252mgSodium: 379mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 9g

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