Egg Salad with Pickles
Quick and easy Egg Salad with Pickles recipe you can throw together in no time. This makes a great spring lunch on a sandwich with soft bread, butter lettuce and tomato!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main
- Diet: Vegetarian
Ingredients
Units
Scale
- 6 eggs
- scant 1/4 cup diced celery
- scant 1/4 cup diced white onion
- 1/4 cup chopped pickle
- 1 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp chopped fresh dill
- 1 tsp salt
- 1/2 cup mayo
- 1 tbsp yellow mustard
- 1/4 tsp paprika
- 1/8 tsp black pepper, plus some freshly cracked pepper for finishing
Instructions
- Place eggs in a large stock pot and cover with cool water by about 2 inches. Cook, covered, over high heat until boiling. Uncover, turn off heat and set a time for 8 minutes.
- Once the 8 minutes has passed, run the eggs under cool water for about 5 minutes to stop the cooking process.
- While the eggs are cooking, add celery and onion to a large mixing bowl. Then add vinegar, sugar and salt. Stir to evenly coat. Set aside.
- Peel and chop eggs small. Add to the bowl with the celery and onion. Also add in pickle, dill, mayo, mustard, paprika and pepper. Stir well, taste and adjust seasoning if necessary. I always add a few turns of freshly cracked pepper.
- Enjoy on your favorite sandwich bread with butter lettuce and tomato.
Find it online: https://www.figjar.com/egg-salad-with-pickles/