Egg salad is a classic for a reason. It’s quick, easy, and can be a meal all on its own, or used as a sandwich filling. There are endless variations, but one of my favorites is with the tangy, crunchy addition of pickles!
Pickles add a bit of brightness and acidity that really elevates the standard egg salad. They also add a satisfying textural element that you won’t get from eggs and mayo alone.
Keep reading for my favorite egg salad recipe with pickles, plus tips, variations, serving suggestions, and storage information.
Why you’ll love this egg salad
- It’s quick and easy. You barely need to chop anything to get started.
- It’s customizable. You can easily swap out ingredients or add extra flavors you enjoy.
- It’s perfect for leftover hard-boiled eggs. Turn those Easter eggs or meal-prepped protein into a delicious lunch.
- It’s versatile. Eat it on bread, crackers, or lettuce, or just enjoy it by the spoonful.
Ingredients you’ll need
This is a pretty standard egg salad recipe, with a couple of additions I think you’ll appreciate. Here’s what you’ll need:
Core ingredients
- 8 large hard-boiled eggs, peeled
- ¾ cup diced dill pickles — I prefer dill, but if you like bread-and-butter pickles, go for it!
- ½ cup mayonnaise, plus more to taste — if you want to lighten things up, you can substitute Greek yogurt
- 1 tsp Dijon mustard — this gives the salad a nice little something
- Salt and pepper to taste
Optional ingredients
These are ingredients I like to add, but they’re totally optional. Use them if you like them!
- ¼ cup finely diced red onion — I like the zing that red onion brings to the party, but yellow onion or even green onions would also work
- 1 Tbsp minced fresh dill or chives — these add a little freshness
- ¼ tsp paprika — for color and a hint of smoky flavor
How to Make Perfect Hard-Boiled Eggs
This recipe starts with perfect hard-boiled eggs. There are several ways to achieve this, and here are a few of my favorites:
Stovetop Method
- Place your eggs in a saucepan and cover them with an inch of cold water.
- Bring the water to a gentle simmer.
- Simmer for 8 to 12 minutes, depending on how firm you like your yolks.
- Immediately plunge the eggs into an ice bath to stop the cooking process.
- Peel the eggs under cold running water.
Air Fryer Method
- Preheat your air fryer to 250°F (120°C).
- Place the eggs in the air fryer basket.
- Cook for 16 minutes.
- Transfer the eggs to an ice bath after cooking.
“No-Peel” Method
This is an interesting alternative if you want to avoid peeling individual eggs.
- Thoroughly grease a loaf pan.
- Crack the eggs into the pan, adding water so that the water level is higher than the level of the eggs.
- Bake for about 30 minutes, or until the eggs are cooked through.
How to Make Egg Salad with Pickles: Step-by-Step
- Prepare the Eggs: Make sure your hard-boiled eggs are peeled and completely cool. Chop them up however you like – finely diced or left in bigger chunks. An egg slicer can make this a lot easier!
- Combine Ingredients: Grab a bowl and toss in your chopped eggs, diced pickles, mayonnaise (or Greek yogurt if you’re feeling healthy!), Dijon mustard, and whatever seasonings you’re using.
- Mix Well: Gently stir everything together until it’s nicely combined. Be careful not to overmix, or you’ll lose some of the texture. You want it creamy, but still with some body.
- Chill: Cover the bowl and pop it in the fridge for at least 30 minutes before serving. This lets all the flavors get to know each other and makes the egg salad taste even better!
Variations and substitutions
One of the best things about egg salad is how easy it is to customize. Here are a few ideas.
Lighter options
- Greek yogurt. For a tangier, healthier alternative to mayonnaise, try using plain Greek yogurt.
- Avocado. Mashed avocado can add a creamy, nutritious element to your egg salad.
Flavor enhancements
- Pickle juice. If you like a tart egg salad, add a tablespoon or two of dill pickle juice.
- Sweet pickle relish. For just a touch of sweetness, add a spoonful of sweet pickle relish.
- Hot sauce or cayenne pepper. Want to spice things up? Add a dash or two of hot sauce or cayenne pepper.
- Smoked paprika. For a smoky flavor, try adding a pinch of smoked paprika.
Texture enhancements
- Celery. Finely diced celery will add a bit of crunch.
Serving Suggestions
Egg salad is one of the most versatile dishes. Here are a few ideas for serving it:
- Sandwiches: This is the classic way to enjoy egg salad. Use your favorite bread – sourdough, rye, or even ciabatta work well. For an extra burst of freshness, add sliced tomatoes and sprouts.
- Lettuce Wraps: For a low-carb option, spoon your egg salad into crisp lettuce leaves.
- Crackers or Chips: Serve egg salad as a dip with your favorite crackers or chips.
- Salads: Add a scoop of egg salad to the top of a bed of greens for a protein-packed and flavorful salad.
- Pita Bread or Toast: These are other great alternatives to traditional sandwich bread.
How to store egg salad
To keep your egg salad fresh and safe, store it in an airtight container in the refrigerator.
The FDA says egg salad will last for three to four days in the refrigerator. Don’t leave it out at room temperature for longer than two hours.
For the best flavor and texture, make only as much egg salad as you can eat in a few days.
Egg Salad FAQs
- Can I freeze egg salad?
- I don’t recommend it. Freezing changes the texture of the mayonnaise and eggs.
- How can I keep my egg salad from being watery?
- Pat your pickles dry before you chop them. This removes extra moisture.
- What if I don’t have dill pickles?
- You can substitute gherkins or another type of pickle.
The Bottom Line
This egg salad with pickles recipe is easy to make, and you can adjust it to your liking. Best of all, it’s delicious!
We hope you’ll try this egg salad recipe and experiment with different ingredients until you find the combination that’s perfect for you.