This creamy, tangy egg salad with pickle juice is a quick and easy recipe perfect for sandwiches, lettuce wraps, or meal prep. A flavorful twist on the classic!
I always make an extra batch of my hard-boiled eggs when I’m making deviled eggs so I will have leftovers to use up to make the best egg salad recipe throughout the week for lunch.
I love making a classic mayo dressing with a splash of dill pickle juice to toss into a bowl of chopped hard-boiled eggs with fresh herbs and cool, crunchy celery. The pickle juice adds an extra layer of tang that I can’t get enough – not unlike my deviled eggs with pickle juice; if I can sneak it in, I’m going to.
INGREDIENTS in this egg salad recipe
This egg salad with celery and pickle juice is tangy and crunchy with decent texture and flavors. I like to use pickle juice for a nice summery flavor that also helps to thin out the mayo keeping the fat moderately low.
- hard boiled eggs: peeled and roughly chopped into larger chunks.
- celery: just one rib of celery to add crunch to this egg salad recipe.
- green onion: thinly sliced to give flavor. You could also use a small shallot.
- dill: to add flavor and enhance the pickle juice in this dish.
- mayonnaise: I use an avocado mayo, but any mayo you like will do.
- mustard: yellow or Dijon.
- spices: paprika, salt and pepper.
Why add pickle juice to egg salad?
Pickle juice adds tanginess, enhances flavor, and cuts through the richness of the eggs and mayo without overpowering the dish.
I love using dill pickle juice, but you could use sweet pickle juice from bread and butter pickles or sweet gherkins if you prefer.
How much pickle juice should I use?
Start with a splash, which is about 1 teaspoon, up to 1 tablespoon and adjust to taste. Too much pickle juice can make the mayo too runny, so add gradually (and slowly!)
Can I make egg salad without mayo?
Absolutely. You can substitute Greek yogurt, mashed avocado, or even sour cream for a mayo-free version.
How long will this egg salad last in the fridge?
Egg salad will stay fresh in the refrigerator for 3 to 5 days. Make sure to store in an airtight container with a lid for maximum freshness.
I love this egg salad for an easy lunch and there are so many ways to serve it. Try it on toast, in a sandwich or wrap, scooped with crackers, in lettuce wraps, or even as a protein-packed dip with veggies.
more lunch-y recipes to make
how to make egg salad (with pickle juice and celery)
Ingredients
- 6 hard boiled eggs, peeled and roughly chopped into larger chunks
- 1 rib celery, finely diced
- 1 green onion, thinly sliced - or you can dice 1/2 small shallot
- 2 teaspoons fresh dill, chopped - or 1/2 teaspoon dried dill spice
- 1/4 cup mayonnaise - or Greek yogurt, mashed avocado or sour cream
- 1 1/2 teaspoons yellow mustard or Dijon mustard
- 1 teaspoon pickle juice: start with 1 teaspoon and adjust to taste up to 1 tablespoon
- 1/2 teaspoon paprika
- salt and pepper, to taste
Instructions
- Peel and roughly chop hard boiled eggs. If using the instant pot method, the eggs will take 15 minutes and then 5 minutes to cool. You can also make the hard boiled eggs ahead of time and store in the refrigerator. Peel right before prep.
- To a large mixing bowl, add chopped eggs, diced celery, sliced green onion and dill.
- To a small mixing bowl or large measuring cup, whisk to combine mayo, mustard, 1 teaspoon of pickle juice and paprika. Once well combined, season to taste with additional pickle juice if desired, salt and pepper.
- Pour mayo mixture into bowl with chopped eggs and fold gently to combine everything together for your egg salad. Serve and enjoy!
Notes
- I love using dill pickle juice, but you could use sweet pickle juice from bread and butter pickles or sweet gherkins if you prefer.
- cook time includes 15 minutes for eggs to cook and 5 minutes to cool. Prep time is less than 10 minutes and hard-boiled eggs can be made in advance for recipe prep.
Nutrition
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