If you’re not already obsessed with egg salad, then this recipe for Egg Salad With Pickles will make an enthusiast out of you.
Growing up, summer pool parties always had a long, white table that had lines of bowls of tuna salad, potato salad, and, of course, egg salad. I can’t think of a party where my mom wasn’t scooping different salads onto my plate. It became a staple at our parties, and for good reason! It was a quick, protein-packed meal that everyone could enjoy. One day, I went to a friend’s house, and her mom handed me an egg salad sandwich. Naturally, I devoured it, but not before noticing a crispy, salty flavor. Turns out, her mom included pickles in her egg salad recipe. I had never tried that before but told my mom about it as soon as I got home. She started introducing pickles in some recipes, whether they were chopped up and mixed in or sliced on top of the egg salad.
As an adult, I started looking for my own perfect version of egg salad. I like to make a few different salads over the weekend so that I can have lunches ready for the week. It’s an easy way to stay healthy when I’m crunched for time, especially on the days when I’m going into the office. There have been too many times when I’ve ordered out for lunch because I was strapped for time to prepare.
This recipe for egg salad with pickles has become one of my favorites. It’s easy to prepare, full of flavor, and rich in protein. The pickles add that perfectly crunchy and tangy element that satisfies my palate. Out of dill pickles? Although this recipe calls for dill pickles, feel free to try it with half sour pickles, sweet pickles, or any other pickles you have. Grab two slices of bread, lettuce wraps, or crackers for scooping, and you’re ready to enjoy.
Is This Egg Salad With Pickles Healthy?
When it comes to healthy eating, you might not instantly think of egg salad with pickles, but the truth is that egg salad is a good source of protein. Eggs are packed with vitamins like A, B2, B12, D, and choline. They’re also a great source of minerals and antioxidants.
If you want to sub out the mayonnaise in this recipe, you can use Greek yogurt or smashed avocado instead. I like avocado in the recipe, since it adds a source of healthy fat and makes for a creamy salad. Just note that if you use avocado, you will want to eat the egg salad immediately, as avocado will oxidize, causing it to turn brown and lose its flavor.
As far as condiments go, Dijon mustard can be high in sodium, but it has some antioxidant properties.
Get Creative With Your Flavors
We all know the flavor of traditional egg salad, so I encourage you to start making this recipe your own. The pickles are a great way to add flavor, but you can also experiment with adding ingredients like garlic to add umami flavor or cayenne and extra black pepper for spice. My husband loves a few dabs of hot sauce, while I tend to add a splash of lemon juice for a bit of acidity. For another boost, add some chopped cucumbers, green onions, or peppers to the egg salad. My secret (well, not anymore) ingredient in egg salad is a hint of Worcestershire sauce. It really adds a lot of depth to this recipe.
How Do I Store Leftovers?
If you have leftover egg salad with pickles, store it in an airtight container in the fridge for up to 3 days. The pickles might lose a bit of their crunch in the fridge, so you may want to add a bit more once you’re ready to enjoy your leftovers. I don’t recommend freezing egg salad with pickles since it will change the texture and flavor. The mayo will separate and the eggs may become rubbery when the salad is thawed out.
Serving Suggestions
When I’m enjoying egg salad with pickles, I love to slather it between two toasted pieces of Keto Almond Flour Bread. I also encourage you to take the pit out of an avocado and add a scoop of egg salad with pickles. That will make for a perfectly satisfying lunch!
For a snack option, you can scoop egg salad with Flaxseed Crackers or make a plate of Homemade Ritz Crackers with egg salad on top. When I’m serving egg salad at a party, I tend to include Keto Tuna Salad and Potato Salad so that my guests can mix and match.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1/4 cup dill pickles diced
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes. Transfer eggs to a bowl of ice water to cool.
- Peel the cooled eggs and chop them into small pieces. In a mixing bowl, combine chopped eggs, mayonnaise, diced pickles, pickle juice, and Dijon mustard. Mix well.
- Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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