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 (PAID LINKS)
- Saucepan
- Slotted spoon
- Medium bowl
- 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.