Combine hard-boiled eggs, mayonnaise, mustard, pickles, salt, pepper, and a dash of paprika to make a creamy egg salad with pickles. Like California chicken salad, serve it as a salad topping or filling for a sandwich or croissant.
Why You’ll Love This Recipe
Ingredients You’ll Need
- Eggs: It wouldn’t be egg salad without perfect hard boiled eggs. Make these Instant Pot hard-boiled eggs for perfectly cooked (and easy-to-peel) eggs every single time.
- Mayonnaise: Use mayonnaise to bind the ingredients together and provide creaminess.
- Dijon Mustard: Use Dijon or stone-ground mustard for a tangy twist. Regular yellow mustard also works.
- Pickles: Use dill pickles for crunch, flavor, and freshness.
- Spices: Flavor the classic egg salad recipe with kosher salt, paprika, and black pepper.
Additions and Substitutions
- Replace some or all of the mayonnaise with mashed avocado, or use Greek yogurt for a lighter option.
- Add a dash of pickle juice or pickle brine for even more flavor.
- Crispy bacon or smoked salmon are a fantastic addition to the salad.
- Include Madras yellow curry powder for a curried egg salad.
- Add vegetables such as bell peppers, red onion, cucumbers, green onion, celery, or carrots.
- If you enjoy more heat, add your favorite hot sauce, cayenne pepper, or diced jalapeños.
How to Make Egg Salad with Pickles
The full recipe with measurements is in the recipe card below.
Step 1: Place eggs in a single layer on the trivet in an Instant Pot and add 1 cup of water (about an inch of water). Secure the lid and set it to manual high pressure for 5 minutes.
Step 2: Let the Instant Pot release naturally for 5 minutes. Then, transfer the cooked eggs to an ice water bath for another 5 minutes.
Step 3: Peel and chop the hard-boiled eggs into small pieces using a sharp knife or egg slicer and transfer them to a large bowl.
Step 4: Add mayonnaise, dijon mustard, chopped pickles, kosher salt, paprika, and black pepper to the chopped eggs.
Step 5: Stir to combine. Cover and refrigerate for 30 minutes before serving.
Expert Tips
- Begin the salad with perfectly boiled eggs. My favorite way to prepare them is in the Instant Pot. Cooking hard-boiled eggs this way produces easy-to-peel eggs every time.
- Egg salad with pickles is best served cold. I recommend popping it in the fridge for 30 minutes before serving.
If you enjoy this recipe, try one of these potluck favorites!
Serving Suggestions
Serve egg salad on soft sandwich bread or a croissant to make a classic egg salad sandwich, or spread the egg mixture on crackers. Spoon the homemade egg salad over a bed of lettuce or fill romaine or butter lettuce as we do for our ground beef lettuce wraps for a lighter, low-carb option. The salad is also an excellent topping for bagels or a filling for wraps.
What Goes Well With Egg Salad Sandwiches?
- Toppings: Avocado, Smoked Salmon, Bacon, Pickled Yellow Onions, Sumac Onions, Sliced Chiles, Tomato Slices
- Salad: Fruit Salad, Avocado Cucumber Tomato Salad, Cucumber Beet Salad, Piyaz, Corn Salad
- Coleslaw: Vinegar Coleslaw, Homemade Coleslaw with Cilantro and Mint
- Potatoes: Potato Chips, Baked Potatoes, Roasted Potatoes
- And more tasty sides like baked beans with hamburger or Instant Pot black eyed peas.
What to do with the Leftovers
- Refrigerate – Store the leftover egg salad with pickles in an airtight container for 2-3 days.
Frequently Asked Questions
Can I hard boil the eggs on the stovetop?
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Then, reduce the heat and simmer for about 9-12 minutes. Transfer the eggs to an ice water bath to halt the cooking process.
Does egg salad contain pickles?
Pickles are often used as an ingredient in egg salad to add a tangy, crunchy element. Diced pickles, usually sweet or dill, can be added to the egg salad along with mayonnaise, mustard, and spices. However, some recipes call for dried or fresh dill rather than chopped pickles.
What kind of pickles do you put in egg salad?
Chopped dill pickles are my go-to choice for egg salad – they perfectly complement its creamy, rich texture. You can also chop sweet pickles or bread and butter pickles.
I recommend setting aside the time to chop the pickles (no matter what flavor you choose) instead of using sweet relish. It makes all the difference in the consistency and texture, especially if you prefer a little crunch.
What makes egg salad soupy?
Overcooked eggs release more moisture, affecting the salad’s consistency. I suggest transferring the eggs to an ice bath to prevent them from continuing to cook. Let the eggs cool completely, and chop them before tossing them into the salad.
More Egg Recipes:
Egg Salad with Pickles
- 8 large eggs, hard-boiled
- ⅓ cup mayonnaise
- 2 tablespoons dijon mustard
- 2-3 dill pickle spears, finely diced
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- Place eggs in a single layer on the trivet in an Instant Pot and add 1 cup of water (about an inch of water). Secure the lid and set it to manual high pressure for 5 minutes.
- Let the Instant Pot release naturally for 5 minutes. Then, transfer the cooked eggs to an ice water bath for another 5 minutes.
- Peel and chop the hard-boiled eggs into small pieces using a sharp knife or egg slicer and transfer them to a large bowl.
- Add mayonnaise, dijon mustard, chopped pickles, kosher salt, paprika, and black pepper to the chopped eggs.
- Stir to combine. Cover and refrigerate for 30 minutes before serving.
- Begin the salad with perfectly boiled eggs. My favorite way to prepare them is in the Instant Pot. Cooking hard-boiled eggs this way produces easy-to-peel eggs every time.
- Egg salad with pickles is best served cold. I recommend popping it in the fridge for 30 minutes before serving.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.