Creamy Egg Salad Recipe with Pickles – A Tangy & Crunchy Twist!
This creamy egg salad recipe with pickles is tangy, crunchy, and packed with flavor! A perfect 10-minute dish for sandwiches, meal prep, or low-carb meals.
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Servings: 3 servings
Calories: 220kcal
Cost: $4
Equipment
- Mixing Bowl
- Cutting Board & Knife
- Measuring Spoons
- Spatula or Spoon
Ingredients
- ✔ 8 large eggs – Hard-boiled and chopped
- ✔ ½ cup mayonnaise – Use high-quality or homemade
- ✔ 1 tablespoon Dijon mustard – Adds a tangy depth
- ✔ ½ cup dill pickles – Finely chopped
- ✔ 1 tablespoon pickle juice – For extra zing optional
- ✔ ¼ teaspoon salt – Adjust to taste
- ✔ ¼ teaspoon black pepper – Freshly ground for best flavor
- ✔ 1 stalk celery optional – Finely diced for extra crunch
- ✔ 1 teaspoon fresh dill or chives optional – For added freshness
Instructions
- 1️⃣ Boil & Peel the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Transfer eggs to an ice bath and let them sit for 5 minutes before peeling.
- 2️⃣ Chop the Eggs & Pickles
- Dice eggs into bite-sized pieces.
- Finely chop the dill pickles and celery (if using).
- 3️⃣ Mix the Dressing
- In a large bowl, whisk together mayonnaise, Dijon mustard, pickle juice, salt, and pepper until smooth.
- 4️⃣ Combine Everything
- Add the chopped eggs and pickles to the dressing and gently mix.
- 5️⃣ Chill & Serve
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Serve on bread, crackers, lettuce wraps, or as a side dish!
Notes
✔ For extra flavor, use homemade mayonnaise or add fresh herbs like dill or chives.
✔ For a healthier twist, swap mayo with Greek yogurt or mashed avocado.
✔ Best when chilled for at least 30 minutes before serving.
✔ For a healthier twist, swap mayo with Greek yogurt or mashed avocado.
✔ Best when chilled for at least 30 minutes before serving.
Nutrition
Calories: 220kcal