Egg Salad with Dill Pickles
3
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From lisathompson
Here's my favorite egg salad recipe! I love to use a wire cooling rack to help speed up my prep and make uniform pieces. I use both dijon and whole grain mustard for a kick and my secret ingredients- dill pickles and pickle juice! This flexible recipe allows for you to use as much (or as little) mayonnaise as you like, just taste and adjust seasoning and condiments as you go.
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 hard-boiled eggs, peeled
- 3/4 cup mayonnaise
- 4 small dill pickles, finely chopped
- 3 tablespoons pickle juice
- 2 tablespoons whole grain mustard
- 1 tablespoon dijon mustard
- 1 scallion, thinly sliced
- Kosher salt, to taste
- Black pepper, to taste
- Sliced baguette or sandwich bread, for serving (optional)
- Lettuce or sprouts, for serving (optional)
- Sliced tomato, for serving (optional)
Method
Step 1
Combine mayonnaise, chopped pickles, pickle juice, mustard, and scallions in a medium bowl and stir well.
Step 2
Set a cooling rack over the bowl and press each hard boiled egg through the grates. Season with salt and pepper and taste, adjusting seasoning as necessary. Store in an air-tight container in the refrigerator for up to 5 days.