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Egg Salad with Pickles

This Egg Salad with Pickles is a meal prep-friendly solution perfect for quick, delicious, and affordable meals, packed with protein and nostalgic flavors.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 to 10 pieces hard boiled eggs, finely chopped Choose fresh eggs for the best flavor.
  • 3 spears pickle spears, finely diced Use dill pickles for a classic taste.
  • ⅓ to ½ cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1 tablespoon Dijon mustard Adds a zesty flavor.
  • 1 tablespoon pickle juice Enhances the taste and adds moisture.
  • 1 tablespoon chopped fresh dill Basil or parsley can work as substitutes.
  • ½ teaspoon salt Adjust based on dietary restrictions.
  • ¼ teaspoon fresh ground pepper A touch of spice to elevate the taste.
  • optional as needed fresh chopped parsley (for garnish) Adds color and freshness.

Method
 

Preparation
  1. In a medium-sized mixing bowl, gently combine the finely chopped eggs and diced pickles.
  2. In a separate bowl, whisk together mayonnaise, Dijon mustard, pickle juice, chopped dill, salt, and pepper until fully incorporated.
  3. Add the mayonnaise mixture to the egg mixture and stir gently until everything is combined.
  4. Taste the egg salad and adjust seasoning if necessary.
  5. Cover and refrigerate the egg salad for at least 30 minutes before serving.
  6. Serve on crackers, between slices of whole grain bread, or atop a fresh bed of greens.

Notes

Avoid overcooking eggs to prevent a rubbery texture. Chill the salad for 30 minutes to enhance flavor. Make ahead for meal prep and add extras like diced celery or hot sauce for variation.