Best Egg Salad Recipe

overhead egg salad in bowl with paprika garnish

5 from 39

Best Egg Salad Recipe

This Egg Salad recipe is super simple and perfect as a side, in a sandwich, or lettuce wraps for a low-carb option. Made with pickles, mayo, and mustard, it’s a must for lunch and at any summer BBQ or picnic.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time12

Total Time27

Course: Salad

Cuisine: American

Keyword: easy egg salad, egg salad, egg salad recipe

Servings:

Ingredients

8 large eggs
1 large dill pickle diced very small
2 tsp dill pickle juice
¼ cup mayonnaise
2 tsp Dijon mustard
1 tsp sugar*
¼ tsp coarse salt
¼ tsp pepper
1/8 tsp paprika plus more for garnish

Instructions

Make the hard boiled eggs: add the eggs to a saucepan and fill with cold water to cover eggs by 1-2 inches. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 12-14 minutes. Take the eggs out of the water and immediately submerge into ice water. Let cool completely.
Peel and chop the eggs small.
Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with a touch of paprika.
Serve as is, on sandwiches, or as lettuce cups and enjoy!

Video

Notes

*Why add sugar? I get this question A LOT. Simple answer...because I like how it tastes. Longer answer...when small amounts are used in savory dishes, it's actually a fantastic ingredient that not only lends flavor, but balances out other ingredients, just like salt does. You certainly can omit the sugar, if preferred. P.S. Sweet pickle relish also contains sugar.

Nutrition