pickled egg salad recipe

Written ByJenny Smyth Posted on
pickled egg salad recipe
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The Best pickled egg salad recipe

I’ve been making pickled egg salad for years, and it’s a staple in my household. I love how it’s a twist on traditional egg salad, with the tang of pickling vinegar adding a depth of flavor.

My kids always ask for it at family gatherings, and it’s perfect for picnics or potlucks. The best part is that it’s incredibly easy to make, and you can customize it to your taste with different types of eggs, seasonings, and spices.

I like to use hard-boiled eggs, which are easier to peel than soft-boiled ones. Once you’ve made the pickled egg salad, you can store it in the fridge for up to a week, which makes it perfect for meal prep or as a quick lunch on-the-go.

One of the key home cooking techniques is to let the mixture sit in the fridge for at least 30 minutes before serving, which allows the flavors to meld together. This is especially important if you’re using fresh herbs or spices, as they will release their oils and intensify the flavor of the dish.

Another trick is to use a food processor or blender to chop the eggs and vegetables finely, which helps to distribute the flavors evenly.

Pickled Egg Salad

Pickled Egg Salad

4.6 from 1342 votes

A tangy and creamy egg salad made with pickled hard-boiled eggs, crunchy celery, and a zesty dressing. This twist on classic egg salad is perfect for sandwiches or served on a bed of greens.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time8 hours 27 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pickled Eggs

6 large eggs
1 cup white vinegar
1 cup water
1 tablespoon pickling spice
1 teaspoon salt
1 teaspoon sugar
1 clove garlic, smashed

For the Salad

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped red onion
1/4 cup finely chopped celery
1 tablespoon chopped fresh dill
Salt and black pepper to taste

👨‍🍳Directions

1Place the eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce heat to low and simmer for 12 minutes.
3Transfer the eggs to an ice water bath and let cool completely, about 5 minutes.
4While the eggs cool, combine the white vinegar, water, pickling spice, salt, sugar, and smashed garlic in a small saucepan.
5Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
6Remove from heat and let cool to room temperature.
7Peel the cooled hard-boiled eggs and place them in a glass jar.
8Pour the cooled pickling liquid over the eggs, ensuring they are fully submerged.
9Seal the jar and refrigerate for at least 8 hours or overnight for best flavor.
10Remove the pickled eggs from the jar and pat them dry with paper towels.
11Discard the pickling liquid.
12Chop the eggs into small pieces and place them in a large bowl.
13Add the mayonnaise, Dijon mustard, chopped red onion, celery, and fresh dill to the bowl.
14Mix gently with a fork until well combined.
15Season with salt and black pepper to taste.
16Serve the pickled egg salad immediately on bread, crackers, or lettuce cups.
17Refrigerate any leftovers in an airtight container for up to 3 days.

🔧Equipment

Medium saucepan
Mixing bowl
Glass jar with lid
Cutting board
Chef’s knife
Large bowl
Fork or potato masher

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 370mg🧂Sodium: 620mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a milder pickled flavor, reduce the pickling time to 4 hours. You can also add sliced pickled jalapenos for extra heat.

Watch Video Of How Pickled Egg Salad Works

This pickled egg salad recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick snack on-the-go.

One of my favorite things about this recipe is that it’s incredibly easy to make and customize to your taste preferences.

Simply chop up your ingredients finely using a food processor or blender and let it sit in the fridge for at least 30 minutes before serving – this will allow all the flavors to meld together beautifully.

❓ Frequently Asked Questions About Pickled Egg Salad

1. What type of eggs should I use?

I recommend using hard-boiled eggs for this recipe, as they’re easier to peel than soft-boiled ones. If you do use soft-boiled eggs, just be sure to peel them carefully and chop them finely so they’re not too chunky.

2. Can I customize the seasonings?

Absolutely! Pickled egg salad is all about experimentation and finding the flavors you love. Try adding different types of herbs, spices, or even grated cheese to give it your own twist.

3. How long can I store pickled egg salad in the fridge?

You can store pickled egg salad in the fridge for up to a week. Just be sure to keep it refrigerated at 40°F (4°C) or below and give it a good stir before serving.

4. Can I make pickled egg salad ahead of time?

Yes! In fact, letting the mixture sit in the fridge for at least 30 minutes before serving allows the flavors to meld together beautifully.

5. Is pickled egg salad healthy?

Pickled egg salad is a relatively healthy option compared to other snack foods. The protein from the eggs helps keep you full while the vinegar provides a tangy flavor without adding extra calories.

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