This Easy Egg Salad is super simple and creamy delicious! A must at any summer BBQ, picnic, or get together.
It’s baseball season! Which means it’s BBQ and grilling season!
You’d think with all the time we spend at the ballpark eating hot dogs, we would get tired of them. But nope. I still grill them up at home, too.
Took forever to get my kids on board with chicken and burgers, but hot dogs were immediate. Seems that way with a lot of kids – maybe because they’re soft and easy to chew? Who knows.
It also took a while for my kids to like egg salad (which makes no sense, considering how much they love hard boiled eggs. There’s no figuring them out!)
But I make it so much, that now they request it often. The 137th time is a charm. Ha.
This is my go-to egg salad. It’s simple and easy, tangy from the mustard, but slightly sweet, too. And gets the slight crunch from dill pickles (which I love), instead of celery (which I hate.) I make it so much, I never refer to the recipe anymore.
- 8 large eggs
- 1 large dill pickle, diced small
- 2 teaspoons dill pickle juice
- 2 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- paprika, optional
- Place the eggs in a single layer at the bottom of a medium pot. Cover with 1-2 inches of cold water. Heat the pot on high and bring the water to a rolling boil. Turn off the heat, keep the pan on the burner, cover, and let sit for 11 minutes.
- Drain out the hot water and run cold water over the eggs (this will cool them quickly and prevent further cooking. Alternatively, you can move the eggs to an ice bath with a slotted spoon.)
- When the eggs are cool to the touch, peel, then dice.
- Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with some paprika, if desired.
- Serve as a side or on rolls and enjoy!
If you want to make the hard boiled eggs ahead of time, you can store them in a tightly sealed container and place in the refrigerator up to 5 days.