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–+ servings
deli egg salad in a white bowl with a bagel on the side
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Egg Salad with Pickles

A classic with a little twist. It’s perfect when you need a quick bite that actually fills you up.
Cook Time20 minutes
Servings: 4 servings
Author: Rachel

Equipment

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:

  • There are several ways to chop or mash eggs for egg salad, each giving a different texture. Using a knife allows for chunkier pieces, while a fork gives a more rustic, in-between texture. For a smoother consistency, you can grate the eggs. It all depends on how you like your egg salad!
  • 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!
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Notes

How to store egg salad?
Store in an airtight container in the fridge. It’ll stay fresh for up to 3 days.
How to pack an egg salad sandwich for on-the-go?
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.