Egg Salad with Pickles

This egg salad with pickles is creamy and full of flavour with a pleasant crunch from chopped sweet pickles. 

Are you after an easy lunch idea? Egg salad with pickles is super simple to make. Serve it over toast, in a sandwich, or alongside crispy cob lettuce.

Egg salad is a classic. In this recipe, the addition of tangy-sweet pickles gives a bit of crunchy texture and they bring a touch of acidity which brings even more flavour to the salad.

Here's another easy salad you might like! Summer couscous salad with roasted tomatoes.

The ingredients 

• Eggs - 8 hard boiled eggs. Hard-boiled egg yolks become rich and silky smooth and help to coat the rest of the salad ingredients
• Spring onion - or chives. This brings a freshness to the egg salad as well as colour.
• Sweet pickles - tangy and sweet. The pickles are what make this egg salad so special. They bring a bit of bite to the salad in texture as well as in taste. You could use sweet pickled gherkins, bread and butter pickles or a different pickled vegetable entirely!
• Mayonnaise - This is the main dressing for the egg salad.
• Dijon mustard - brings a little spice.
• Lemon juice (or you could use the pickle brine) - brings a little more acidity to lift the salad.
• Salt and pepper - for flavour. Salt may not be needed. It is depending on personal preference or how salty the mayonnaise is.
• Finely chopped parsley - for vitamins and colour. Parsley is a powerhouse of vitamins, so take any excuse to incorporate some into your meals!

Egg salad witout mayonnaise

For a healthier egg salad, swap the mayonnaise for Greek yoghurt. Greek yoghurt is one where most of the whey has been strained from it. It is thick and creamy.

Adding regular yoghurt to the egg salad can make it quite watery, so do choose a thick type. Yoghurt is acidic so you may not need all or any of the lemon juice if using yoghurt instead of mayonnaise.

Step by step instructions 

Hard-Boiled Eggs

• Add 8 eggs to a saucepan and fill the saucepan with water until the eggs are covered by about 2 cm of water. 
• Place the saucepan over high heat and put a lid over the saucepan. Bring the water to a boil.
• Once the water is boiling, reduce the heat to medium-high and boil for 7 minutes. 
• After 7 minutes, take the eggs off the heat and drain out the hot water. 
• Run cold water over the eggs in the saucepan and let them sit in the cold water until they have cooled down. 
• Gently tap the eggs on the side of the saucepan all over, to crack the shells. Peel off the shells. 

Making the salad

• Chop the cooled and peeled eggs into pieces and add them to a large bowl.
• Chop the green onions, dice the pickles and finely chop the parsley and add to the bowl along with the mayonnaise, dijon mustard and the lemon juice (or pickle juice). Toss it all together to coat. 
• Taste and add salt if necessary, black pepper and more lemon juice according to your preference.

Serving

Serve this salad on a slice of sourdough bread, in a sandwich, or for a lighter version make an egg salad lettuce wrap by scooping a generous portion into a large lettuce leaf.

Storing

Store the egg salad in an airtight container in the fridge for up to 4 days.

If you made any substitutions with yoghurt instead of mayonnaise, some liquid may split from the yoghurt dressing as it sits in the fridge, which is perfectly normal. Simply stir it together before serving.

Freezing egg salad - It is not recommended to freeze the egg salad as it makes the eggs rubbery in texture.

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Yield: Serves 6

Egg Salad with Pickles

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This egg salad with pickles is creamy and full of flavour with a pleasant crunch from chopped sweet pickles. 

Prep Time 5 minutes

Cook Time 10 minutes

Cooling time 10 minutes

Total Time 25 minutes

Ingredients

• 8 large eggs
• 2 spring onions
• 4-5 small sweet pickles
• 3 Tbsp parsley, finely chopped
• ¼ cup mayonnaise
• 2 tsp dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions

Hard-Boiled Eggs

• Add 8 eggs to a saucepan and fill the saucepan with water until the eggs are covered by about 2cm of water. 
• Place the saucepan over high heat and put a lid over the saucepan. Bring the water to a boil.
• Once the water is boiling, reduce the heat to medium-high and boil for 7 minutes. 
• After 7 minutes, take the eggs off the heat and drain out the hot water. 
• Run cold water over the eggs in the saucepan and let them sit in the cold water until they have cooled down. 
• Gently tap the eggs on the side of the saucepan all over, to crack the shells. Peel off the shells. 

Making the salad

• Chop the cooled and peeled eggs into small pieces and add them to a large bowl.
• Chop the green onions, dice the pickles and finely chop the parsley. Add to the bowl along with the mayonnaise, dijon mustard, and lemon juice. Toss it all together to coat. 
• Taste and add salt if necessary, black pepper, and more lemon juice according to your preference.

Store leftover egg salad in an airtight container in the fridge for up to 4 days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 252mgSodium: 306mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 9g