Egg Salad with Sweet Pickles
Creamy, tangy, and bursting with flavor, this Egg Salad with Sweet Pickles is a refreshing twist on a classic dish. Made with perfectly boiled eggs, creamy mayonnaise, and a touch of Dijon mustard, this recipe gets its standout flavor from the addition of sweet pickles and a delightful crunch from finely chopped celery and red onion. Fresh parsley adds a hint of herbaceous brightness, while a dash of salt and pepper ties the flavors together. Quick to prepare and perfectly chilled for a summer lunch, picnic, or snack, this easy egg salad can be served on toasted bread, tucked into wraps, or enjoyed as a protein-packed side dish. If you’re searching for the perfect blend of creamy and zesty, this egg salad recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.5 cup Mayonnaise
- 0.33 cup Sweet pickles (chopped)
- 1 tablespoon Dijon mustard
- 0.25 cup Celery (finely chopped)
- 2 tablespoons Red onion (finely diced)
- 1 tablespoon Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Place the eggs in a medium-sized saucepan and cover them with water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, reduce the heat to low, and let the eggs simmer for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes. This will make them easier to peel.
Peel the cooled eggs and chop them into small, bite-sized pieces. Place the chopped eggs into a large mixing bowl.
Add the mayonnaise, sweet pickles, Dijon mustard, celery, red onion, parsley, salt, and black pepper to the bowl with the chopped eggs.
Use a fork or spoon to gently mix all the ingredients together until well combined. Adjust the seasoning to taste if needed.
Cover the egg salad and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the egg salad chilled on bread, in a wrap, or as a side dish. Enjoy!
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 23.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
