Description
Pickled Egg Salad is a variation of the traditional egg salad, where pickled eggs are used instead of regular hard-boiled eggs. The pickled eggs add a tangy, vinegar-based flavor that elevates the richness of the mayonnaise or yogurt in the salad. This refreshing twist makes the salad more complex in taste, with a delightful combination of creamy, sour, and savory elements.
Ingredients
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6 large eggs (hard boiled)
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1/4 cup mayonnaise (or Greek yogurt for a lighter version)
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1 tablespoon Dijon mustard
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2 tablespoons pickle juice (from your favorite pickles)
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1/4 cup pickled red onions (optional, for extra flavor)
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1 tablespoon chopped fresh dill (or 1 tsp dried dill)
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1 teaspoon garlic powder
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Salt and pepper to taste
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1 tablespoon chopped fresh parsley (for garnish)
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1 tablespoon olive oil (optional, for extra creaminess)
Instructions
If you’re making your own pickled eggs, you can easily pickle them by placing hard-boiled eggs in a jar with a mixture of vinegar, water, salt, sugar, and your choice of spices (mustard seeds, peppercorns, and bay leaves work great). Let the eggs sit in the jar for at least 24 hours for the flavors to develop. If you’re in a hurry, you can use store-bought pickled eggs, which will work just as well.
Peel the hard-boiled eggs and chop them into small, bite-sized pieces. If you’re using store-bought pickled eggs, they’ll be already pickled and ready to chop.
In a medium-sized bowl, combine the mayonnaise (or Greek yogurt), Dijon mustard, pickle juice, garlic powder, and chopped fresh dill. Mix everything together until it becomes smooth and creamy.
Add the chopped pickled eggs to the bowl. If you like the extra flavor, throw in some pickled red onions. Gently stir all the ingredients together to make sure everything is well incorporated.
Add salt and pepper to taste. Feel free to add a tablespoon of olive oil if you want the salad to be extra creamy. The olive oil will enhance the texture and add a nice richness to the dish.
Top the salad with freshly chopped parsley to add color and a burst of fresh flavor. It will give your salad a lovely finishing touch.
For best results, refrigerate your Pickled Egg Salad for at least 30 minutes. This will allow all the flavors to meld together and become even more delicious. Serve it chilled, whether on toasted bread, in lettuce wraps, or with your favorite crackers!
Notes
Pickled egg salad gets even better after a few hours in the fridge as the flavors meld together. Serve it chilled on toast, in a sandwich, or enjoy it as a protein-packed side! Feel free to adjust the tanginess by using more or fewer pickled eggs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Keywords: Pickled Egg Salad