Do you put pickles in egg salad?

Add pickles to your egg salad for a punch of flavor and some added crunch.

What kind of pickles go in egg salad?

Any kind of pickle (cucumber or otherwise) can go in egg salad. I like to use dill pickles because I find the dill complements the eggs well. But bread and butter pickles would also be good.

How do you make an egg salad easy?

One way to make an egg salad easy and quicker to prepare is to cook and peel the eggs in advance. You can also mix everything together in one bowl or container. If you're not eating it all at once, mix the salad right in your storage container and pop it in the fridge. That way, you have one less dish to wash.

Egg Salad with Dill Pickles

Description

This egg salad with dill pickles is loaded with bold flavors and just the right amount of crunch. The base is a blend of mayo and Greek yogurt, keeping it creamy without feeling heavy, making it perfect for sandwiches, crackers, or lettuce wraps.

Ingredients

Scale

6 large eggs
About 4-5 dill pickles (1/2 cup when chopped)
1 rib of celery
a small bunch of chives
a few sprigs of fresh dill (optional)
3 tablespoons plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon stone-ground mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 slices of your choice of sandwich bread, such as sourdough or whole wheat

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Instructions

Cook the eggs using your favorite method for hard-boiled eggs, or use mine. Add the eggs to a small saucepan and cover with water. Bring to a boil over medium-high heat. Boil for one minute, then turn off the heat, cover, and let sit for about 9 minutes. Drain the eggs and place them in a bowl of ice water to cool. When cool, peel the eggs. This step can be done in advance for quicker prep.
Prep the ingredients. Roughly chop the pickles and eggs. Finely chop the celery and chives. If using the dill, roughly chop that as well. Place all the ingredients in a bowl or container.
Stir together the salad. Add the yogurt, mayo, mustard, salt, and pepper to the other ingredients. Gently stir to combine. If you have time, place the salad in the refrigerator for 30 minutes to allow the flavors to meld.
Serve. Lightly toast your bread. Spread the egg salad between the two sandwiches. Slice each in half and serve.

Notes

Avoid mushy egg salad by roughly chopping the eggs and leaving some larger pieces. Then, stir gently when combining the eggs with the other ingredients.

I find that it's easier to peel hard-boiled eggs shortly after they've been cooked. But maybe that's just me.

If you can let the egg salad sit in the fridge at least 30 minutes before eating, this will give it some time for the flavors to meld.

You don't need to serve the salad as a sandwich. Try it as a snack on crackers, in pita, or on lettuce leaves.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Lunch
Method: Stove-top
Cuisine: American