Egg Salad with Pickles
Egg Salad with Pickles is a classic southern recipe made with hard-boiled eggs, creamy mayonnaise, fresh dill and crunchy dill pickles. It's the best egg salad recipe for sandwiches, salads and snacks!
Servings: 8
Calories: 139kcal
Ingredients
- 8 large eggs (boiled and peeled)
- 2 small stalks celery (chopped fine)
- 1 Tablespoon fresh dill (chopped)
- 2 Tablespoons sweet onion (diced)
- 4 gherkin dill pickles, small (chopped)
- ⅓ cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons stone ground mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- dash dried parsley (optional)
Instructions
BOIL EGGS
- Stovetop: Add eggs to the bottom of a dutch oven or saucepan. Cover eggs with cold water. Bring water to a boil over high heat (takes about 5 minutes). Place the lid on the pot and take it off the heat.
- Let eggs sit in hot water for 12 minutes. Immediately drain water and place eggs in an ice water bath for 5 minutes. This will shock the eggs and help shells to peel easily.
MIX EGG SALAD
- Peel Eggs: Peel eggs and rinse with cool water, then pat dry with a paper towel to remove any shell fragments.
- Chop Eggs: In a large bowl, chop eggs into small pieces with a chopper or sharp knife. Leave some of the egg white in chunky pieces so it has a nice texture.
- Chop Veggies: Finely chop celery, dill, onion and pickles. Add veggies to the bowl with chopped eggs.
- Mix Ingredients: Stir in mayonnaise, yellow mustard, stone ground mustard, garlic salt, and black pepper. Mix well and serve immediately or refrigerate in airtight containers for later use.
- Chill: place in the fridge to cool down until ready to serve. Garnish with dried parsley and fresh dill if desired.
- Serve: egg salad tastes great on crackers or toast, or as a sandwich on bread or a croissant. It's also delicious on a bed of lettuce or in a lettuce wrap.
Notes
- How long does egg salad last in the fridge? If you keep it in an airtight container, it will last in the refrigerator for 3 to 5 days.
- Can you freeze egg salad? No, eggs turn rubbery when they are frozen, so it's not recommended.
- Do I have to keep it cold? Yes, you'll need to keep egg salad on ice in a cooler if you're going on a picnic or hike. Do not leave it sitting out on the kitchen counter or in the sun without refrigeration or it will spoil. If this happens, be safe and throw it out.
- See recipe post for detailed information and step by step photos.
- View the Google Web Story on how to make Egg Salad!
Nutrition
Calories: 139kcal | Carbohydrates: 1g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Sodium: 243mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg