Egg Salad with Pickles
This isn’t your grandma’s egg salad—unless she had a thing for tangy dill pickles and punchy Dijon. Creamy, crunchy, and just bold enough to wake up your lunch routine, this recipe keeps it simple and seriously satisfying.
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.