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how to make egg salad (with pickle juice and celery)

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!
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Course: Breakfast, Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 200kcal
Author: Nichole Crews

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

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.
  • 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 info is for 1/2 cup of egg salad

Nutrition

Serving: 0.5cup | Calories: 200kcal | Carbohydrates: 1g | Protein: 9.5g | Fat: 17g
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