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Egg Salad

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This is the best egg salad recipe around! You'll love the zing from the pickles and onions. It's perfect on a sandwich or straight out of the bowl.

These are the twilight years of my life. And they are FLYING by.

I'm aware of it, and no matter what I do, I can't make time slow down. It's slipping through my fingertips, and the tighter I hold, the faster it goes.

An overhead look at the ingredients in this egg salad recipe piled in one bowl.

So I'm focussing on trying to slow down, simplify, and really enjoy things.

My kids are at the greatest ages, they are smart, funny, and independent. They can read, and play, and help with chores. We have impromptu dance-offs and late-night giggle sessions. Life is pretty good these days!

This egg salad, while simple and easy to make is full of flavour. It's often made with my 9 year old's help, and one of our favourite summer recipes. She requests that I make an extra hard-boiled egg for her immediate consumption every single time I announce we're having egg salad!

This recipe is dedicated to Aedyn and the simplicity of egg salad.

Close up of egg salad on a slice of whole wheat bread.

EGG SALAD BEST PRACTICES:

KEEP your eggs in good-sized chunks! Nothing is worse than egg salad in paste form.

Conversely, don't leave the eggs too large! Too big of egg chunks makes the egg salad not hold itself together - an egg salad falling out of your sandwich is almost as bad as egg paste!

I halve my eggs, pull out the yolks, slice each half into thirds, then coarsely chop from there. This gives the perfect sized egg chunks, a salad that holds together without losing any texture.

INSTANT POT is not required - however, it does make boiling eggs pretty easy. I use the 5 -5- 5 method:

  • 5 minutes on high pressure
  • 5 minutes of natural pressure release, followed by a quick release of the remainder
  • 5 minutes in an ice bath.
Hard cooked eggs bobbing in a black pot filled with water and opaque ice cubes.

PERFECT steamed eggs are easy, this is the method we used for years before we got our hands on a pressure cooker!

  1. Add 2 cups of water to a pot, place steamer basket in pot.
  2. Heat water till boiling, then add eggs.
  3. Cover and steam for 11 minutes.
  4. Remove eggs from steamer basket, and place in an ice bath.
  5. Bob's your uncle!
Ingredients for the egg salad laid out.

WHY IS THIS EASY EGG SALAD RECIPE SO GREAT?

EGGS are healthy, high-quality protein that are incredibly quick and easy to prepare.

PERFECT for summer - you can have a filling, delicious meal on the table in minutes without heating up your whole house!

Bowls and measuring cups containing the chopped pickles, onions, eggs, and mixed up dressing arranged in a square.

EGG SALAD SERVING IDEAS:

Egg salad is super flexible! It can be served and enjoyed in a number of ways.

  • as a side salad
  • on crackers
  • on toast
  • in lettuce wraps
  • the classic sandwich
  • straight from the bowl - no judgement here!

Shameless brag alert: make an extra delicious egg salad sandwich with homemade bread - grab my best recipes for white bread or whole wheat!

Egg salad piled high on a slice of whole wheat bread.

PICKLES AND PICKLE JUICE? REALLY?

Yes. This is an egg salad sandwich recipe with pickles!

Pickles add an incredible salty, acidic crunchy punch that adds awesome texture and flavour to the salad. The pickle juice adds a bit more pickle flavour while cutting the viscosity and density of the mayo/ egg yolk based dressing. Pickle juice not only makes the salad dressing a better consistency, but it also lightens it up considerably.

Chopped eggs, chopped pickles, diced onions, and halved egg yolks are all in their respective bowls, and the bowls are arranged in a square.

HOW LONG DOES THIS SALAD LAST?

This egg salad has pickles and onions, and because of the salt, the onions and pickles will release some of their liquids reducing the shelf life. It's good in the fridge for 24-48 hours, but definitely best eaten fresh.

LOVE THIS RECIPE?

Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

Egg Salad
Yield: 4

Egg Salad

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This is the best egg salad recipe around! You'll love the zing from the pickles and onions. It's perfect on a sandwich or straight out of the bowl.

Ingredients

  • 6 eggs
  • 1/2 cup chopped pickles
  • 1/3 cup chopped red onion
  • 1/4 cup mayo
  • 2 tbsp pickle juice
  • 1/2 tsp paprika
  • salt and pepper - to taste

Instructions

INSTANT POT HARD BOILED EGGS:

  1. Add 1 cup of water to Instant Pot. Add steamer basket to pot and layer eggs in the basket.
  2. Close lid, set valve to sealing, and select "Manual" -> "High Pressure" -> "5 Minutes"
  3. After the 5 minute pressure cook is complete, allow the pot to release pressure for 5 more minutes, then quick release any remaining pressure.
  4. Immediately remove the eggs from the pot and submerge in an ice bath for 5 minutes.
  5. Follow egg salad instructions.

STOVE TOP HARD BOILED EGGS:

  1. Add 1 1/2 cups of water to a heavy bottomed pot. Add steamer basket to the pot.
  2. Heat over high heat until boiling, then carefully layer the eggs in the basket with the help of tongs.
  3. Cover and cook over medium heat for 11 minutes.
  4. Immediately remove the eggs from the pot and submerge in an ice bath for 5 minutes.
  5. Follow egg salad instructions.

EGG SALAD:

  1. Halve the eggs, and separate the yolks from the whites. Place the yolk in a small bowl and set aside. Chop the eggs to your desired size and place in a large bowl.
  2. Add the chopped pickles and diced onions to the eggs. Set aside.
  3. Using a fork, mash the yolks until they are crumbly. Add the mayonnaise, pickle juice, paprika, salt and pepper, and whip with fork until completely combined and smooth.
  4. Stir the dressing into the eggs, pickles, and onions. I like to start with roughly 3/4 of the dressing to make sure it is not over-dressed. Add more as required.
  5. Serve as desired!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 218Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 285mgSodium: 638mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 10g

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