pickled egg salad recipe

Written BySheba G Updated On
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The Best pickled egg salad recipe

I’m so excited to share with you my family’s favorite pickled egg salad recipe! This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re planning a backyard barbecue, a potluck dinner, or just need a quick and easy snack, this recipe is sure to please.

The combination of tangy pickled eggs, creamy mayonnaise, and crunchy chopped vegetables is absolutely irresistible. I’ve served it at countless family gatherings, parties, and even as a side dish for holiday meals. It’s always a crowd-pleaser!

The best part? It’s incredibly easy to make and requires minimal preparation time. Simply boil some eggs, pickle them in vinegar and spices, chop up some veggies, and mix it all together with mayonnaise.

Voila! A delicious and healthy snack that’s perfect for any time of day. My kids love helping me make it in the kitchen, and they can’t get enough of the pickled eggs.

We’ve even started serving it at breakfast time – yes, you read that right! It’s a great way to use up leftover boiled eggs from last night’s dinner. And let me tell you, the health benefits are numerous – eggs are an excellent source of protein, and the pickling process adds a boost of vitamin C from the vinegar.

It’s a win-win situation! So go ahead, give this recipe a try, and enjoy the oohs and ahhs from your family and friends alike.

Pickled Egg Salad Recipe

4.9 from 1541 votes

A tangy and flavorful pickled egg salad with a creamy dressing. This salad is perfect for a quick snack or a light meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickled Eggs

8 large eggs
2 cups white vinegar
1 cup water
1/2 cup granulated sugar
2 tsp kosher salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 bay leaf

For the Salad

1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp dill pickle juice
1/2 cup finely chopped dill pickles
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
salt and pepper to taste

👨‍🍳Directions

1Place eggs in a saucepan and cover with cold water.
2Bring to a boil over high heat.
3Once boiling, reduce heat to medium and let eggs simmer for 9 minutes.
4Drain hot water and run cold water over eggs to cool them down.
5Peel eggs and set aside.
6In a saucepan, combine white vinegar, water, sugar, salt, black peppercorns, coriander seeds, mustard seeds, and bay leaf.
7Bring to a boil over medium heat.
8Stir until sugar and salt are dissolved.
9Remove from heat and let it cool to room temperature.
10Add eggs to the pickling liquid, ensuring they are fully submerged.
11Cover and refrigerate for at least 4 hours or overnight.
12In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and dill pickle juice.
13Whisk until smooth.
14Add chopped dill pickles, red onion, fresh dill, and chives.
Mix well.
15Slice the pickled eggs and add them to the bowl.
16Gently fold the eggs into the mixture.
17Season with salt and pepper to taste.
18Cover and refrigerate for at least 30 minutes to allow flavors to meld.
19Serve the pickled egg salad chilled or at room temperature.
20Garnish with additional fresh dill or chives if desired.
21Enjoy with crackers or on a bed of lettuce.

🔧Equipment

Saucepan
Mixing bowl
Whisk
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 7g❤️Cholesterol: 225mg🧂Sodium: 1200mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: For a spicier salad, add a pinch of cayenne pepper to the pickling liquid. You can also experiment with different herbs and spices to customize the flavor to your liking.

Watch Video Of How Pickled Egg Salad Recipe Works

One of my favorite things about this pickled egg salad recipe is how versatile it is – perfect for any occasion whether you’re planning a party or just need something quick for lunch or dinner! Another perk is that it’s incredibly easy to store – simply keep it refrigerated in an airtight container for up to 5 days without worrying about spoilage.

When reheating leftovers (if there are any!) , simply microwave them until warm through before serving again.

❓ Frequently Asked Questions About Pickled Egg Salad

1. What type of vinegar should I use for pickling?

For this recipe, we recommend using white wine vinegar or apple cider vinegar for its mild flavor. You can also experiment with other types of vinegar like balsamic or white distilled vinegar if you prefer a stronger flavor.

2. Can I use store-bought pickled eggs instead of making my own?

While store-bought pickled eggs will work in a pinch, we highly recommend making your own using this recipe. Not only is it cheaper in the long run, but you’ll also have complete control over the ingredients used and the level of spiciness to your taste.

3. How long does the salad keep in the refrigerator?

This salad will keep for up to 5 days when stored in an airtight container in the refrigerator. Be sure to keep it refrigerated at all times to prevent spoilage.

4. Can I add other ingredients like diced onions or chopped hard-boiled potatoes to the salad?

Absolutely! Feel free to customize the recipe to your liking by adding or subtracting ingredients as desired. Some people even like to add diced bell peppers or chopped fresh herbs like parsley or dill.

5. Can I serve this salad as a main course instead of a side dish?

Yes! If you’re looking for a low-carb option or just want something different from your usual sandwich fillings, this salad makes an excellent main course when served with some crusty bread or crackers on the side.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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