What makes this one extra special? The pickles. They add just the right crunch and zing to balance the richness of the eggs and mayo. And don’t worry—I’ve got some tips to help you make the best version of it and how to pick the perfect sandwich.
If you love my recipes, share the joy and follow for more!
Why You’ll Love This Egg Salad with Pickles
✔ Perfect for meal prep – Whip it up ahead of time, and you’re set for quick lunches all week.
✔ Simple ingredients – You probably have everything you need in your fridge right now.
✔ Customizable – Add sautéed, chopped chives, or a bit of Sriracha to make it your own.
Tips for the Best Egg Salad with Pickles
✔ Chop the eggs your way – For a chunkier salad, roughly chop. For a smoother texture, mash with a fork or grate the eggs on a box grater.
✔ Mayo ratio – The sweet spot: 1 tablespoon of mayo per egg. Like it extra creamy? Add a little more. Prefer it lighter? Try half mayo, half Greek yogurt.
✔ Let it chill – Egg salad tastes best after 20–30 minutes in the fridge. It gives the flavors time to mingle.
FAQs
Store in an airtight container in the fridge. It’ll stay fresh for up to 3 days.
Go for sturdier bread like whole grain, rye, sourdough, or even a wrap. Soft sandwich bread tends to get mushy fast. Add a layer of lettuce or spinach between the bread and egg salad. It helps keep the bread from absorbing moisture. Use parchment paper or foil to wrap your sandwich tightly. This keeps everything together and makes it easy to grab and go. If you’re not eating it right away, store it in a cooler bag or lunchbox with an ice pack to keep it safe and fresh.
More Recipes You’ll Love
Pineapple Coconut Yogurt Clusters
One-Pan High-Protein Baked Oatmeal
Peanut Butter & Jelly Energy Balls
Egg Salad with Pickles
Description
Equipment
- Chef knife optional
- Grater optional
Ingredients
- 8 large eggs
- 8 Tablespoons high-quality mayonnaise or 4 tablespoons mayo and 4 tablespoons Greek yogurt
- 1 Teaspoon high-quality mustard
- 3-4 your favorite pickles finely chopped
- salt and pepper to taste
Instructions
Cook the eggs:
- Place the eggs in a pan and cover them with cold water. Bring the water to a boil, then cover the pan with a lid and turn off the heat. Let the eggs sit in the hot water for 13 minutes. After that, transfer them to a bowl of ice-cold water, cracking them slightly before immersing to help with peeling. Let them cool for 3-4 minutes, then crack the eggs all over and peel them while they’re still in the ice water.
Chop/mash the eggs:
- Add the mayo and mustard to the eggs, and mix well while mashing them. Add the chopped pickles. Taste and adjust the seasoning with salt and pepper to your preference. If you want a creamier texture, gradually incorporate more mayo until you achieve the consistency you like.
- Spread on your favorite bread and enjoy!