I used to think egg salad was just what happened when you gave up on cooking—but then I met Egg Salad with Pickles, and everything changed.
The crunchy dill pickles give it personality, the Dijon mustard brings the sass, and suddenly, this so-called leftover lunch turns into a crave-worthy bite.
This dill pickle egg salad became my go-to when I needed something fast, filling, and not totally boring. If you’ve ever rolled your eyes at a soggy egg salad sandwich, this version will redeem the entire category—trust me.
Egg Salad with Pickles
Equipment
- Saucepan
- Slotted spoon
- Large bowl
- Medium bowl
- Spatula
- Chef’s knife
- Measuring cups and spoons
- Egg slicer or fork
Ingredients
- 10 large eggs
- ⅓ cup mayonnaise
- ¼ cup finely diced dill pickle
- 1 green onion finely sliced
- 1 tablespoon Dijon mustard
- ⅛ teaspoon fine sea salt
Instructions
- Boil the Eggs: Fill a saucepan with water and bring it to a boil. Gently lower the eggs in using a slotted spoon. When the water returns to a boil, reduce to a simmer and cook uncovered for 12 minutes.10 large eggs
- Prep the Ice Bath: While the eggs are cooking, fill a large bowl with ice and cold water to chill them after boiling.
- Mix the Seasoning: In a medium bowl, stir together the mayonnaise, diced pickles, green onion, Dijon mustard, and salt. Set it aside.⅓ cup mayonnaise, ¼ cup finely diced dill pickle, 1 green onion, 1 tablespoon Dijon mustard, ⅛ teaspoon fine sea salt
- Cool the Eggs: When the eggs are done, transfer them to the ice bath. Let them cool completely for 15 minutes.
- Peel the Eggs: Crack each egg and peel under a stream of cool water, starting from the wide end.
- Mash and Mix: Mash the eggs with a fork or egg slicer to your preferred texture—chunky or smooth—then mix them into the seasoning bowl until fully combined.
- Serve It Up: Scoop the egg salad onto toast, into wraps, or over salad greens. Add a few chips and a pickle on the side if you’re feeling fancy.
Egg Salad with Pickles: Tips, Tricks & Pickle-Obsessed Wisdom from Someone Who’s Made It (Too) Many Times 🥚🥒
Ready to make Egg Salad with Pickles like a total pro who’s peeled a thousand eggs and lived to tell the tale? Here’s the no-nonsense (and slightly salty) advice you didn’t know you needed:
🥶 Ice Bath = Sanity Saver
Don’t skip the ice bath unless you love swearing at stubborn eggshells. Fifteen minutes in icy water makes peeling eggs easy—and your blood pressure manageable.
🥄 Mayo Matters (Don’t @ Me)
Hellmann’s is the MVP here. If you swap in something “healthier” like Greek yogurt, just know it’s going to taste like regret in a bowl. Stick with what works.
🥬 No Green Onion? No Problem
Out of green onions? Chives, scallions, or even finely minced red onion will do. Just don’t go full raw yellow onion unless you want your egg salad to fight back.
💛 Mustard Drama
Dijon brings a little class to this creamy chaos, but yellow mustard’s totally fine if that’s your vibe. Feeling fancy? Try whole-grain mustard and tell your guests it’s “artisanal.”
😋 Want More Crunch?
Celery’s your best friend. Dice it small and toss it in. It adds texture, like pickles’ crisp cousin. Bonus points if you also sneak in a spoonful of sweet pickle relish for contrast.
🧂 Season Like You Mean It
A pinch of salt is cute, but don’t be afraid to taste and tweak. Eggs are neutral and need a little help showing up to the flavor party.
🥪 Sandwich Strategy
Serve it on toasted bread so you don’t end up with a soggy mess. Or go rogue: scoop it onto crackers, lettuce wraps, or straight from the bowl while standing at the fridge (we’ve all been there).
🧊 Storage: AKA The Clock is Ticking
This isn’t a make-it-and-forget-it salad. Eat it within two days unless you like playing fast and loose with food safety.
So yeah, Egg Salad with Pickles might sound basic, but done right? It’s downright addictive. Just don’t blame me when you start making it weekly.
