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Egg Salad with Pickles Recipe – A creamy, tangy twist on classic egg salad, made with crunchy pickles for extra flavor. Perfect for sandwiches, wraps, or a quick protein-packed snack.

Egg Salad With Pickles

4.75 from 4 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings

Description

This Egg Salad with Pickles is a creamy, tangy twist on the classic egg salad, loaded with crunchy dill pickles for extra flavor. 🥚🥒 Perfect for sandwiches, wraps, or lettuce cups, it’s quick to make and packed with protein. Whether for meal prep or an easy lunch, this refreshing recipe is always a hit! 🥪✨

Ingredients 

  • 6 large eggs, hard boiled and diced
  • 1/2 cup dill pickles
  • 1/4 cup celery
  • 2 tablespoons red onion
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper – To taste 🧂
  • Optional: fresh dill or chives for garnish

Instructions

  • Hard-boil the eggs traditionally or in the air fryer at 250°F for 15 minutes. Transfer to an ice bath to cool, then peel.
  • Dice the eggs, dill pickles, celery, and red onions into small pieces. Place them in a large mixing bowl.
  • In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
  • Pour the dressing over the chopped eggs and veggies. Stir until everything is evenly coated and creamy.
  • Enjoy on toasted bread, croissants, bagels, in lettuce wraps, or by the spoonful! Add fresh dill or extra pickle slices for garnish if desired.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Nutrition

Serving: 1ServingCalories: 240kcalCarbohydrates: 2gProtein: 10gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 287mgSodium: 388mgPotassium: 154mgFiber: 0.4gSugar: 1gVitamin A: 479IUVitamin C: 1mgCalcium: 58mgIron: 1mg