This isn’t your everyday egg salad.
If you’ve never tried pickled eggs in egg salad, let me tell you—it totally changes the game. They add this tangy brightness that cuts through the creamy mayo, making every bite more interesting. This version is bold, a little punchy, and super satisfying. I whipped this up on a whim with leftover pickled eggs, and now it’s a go-to for sandwiches, crackers, or even scooped onto greens.
🥄 Why I Love This Recipe
- Tangy + creamy = flavor magic
- Uses up leftover pickled eggs (or store-bought!)
- Comes together in minutes
- No fancy ingredients
- Just feels like something you’d get at a cool deli
🍽 Servings + Time
- Serves: 3–4
- Prep Time: 10 mins
- Cook Time (for eggs if needed): 10 mins
🔢 Exact Macros (per serving, approx.)
- Calories: 210
- Protein: 10g
- Carbs: 3g
- Fat: 18g
🧪 Why This Recipe Works (Quick Science)
- Pickled eggs = acid + salt → boosts flavor
- Mayo emulsifies with egg yolk for creamy texture
- Chopping eggs leaves more surface area for dressing to cling to
- Acidity balances the richness of mayo
📝 What You’ll Need
- 6 pickled eggs (any style), chopped
- ¼ cup mayo
- 1 tsp Dijon mustard
- 2 tbsp finely diced red onion
- 1 tbsp chopped fresh dill or parsley
- Salt and black pepper, to taste
- Optional: a splash of pickle brine
🧠 Meal Plan Ideas
- Sandwiches with toasted sourdough
- Lettuce wraps for a low-carb lunch
- As a dip for veggie sticks or crackers
- On a grain bowl with greens and roasted sweet potatoes
- Scooped into a pita pocket with cucumbers
⚠️ Common Mistakes
- Chopping eggs too fine (you lose texture)
- Over-salting (pickled eggs already have salt!)
- Not draining pickled eggs well—makes the salad watery
- Skipping the onion—it really balances the richness
🍴 What to Serve With
- Toasted rye or multigrain bread
- Kettle chips or pretzel thins
- Cucumber slices or radishes
- Tomato salad
- Sparkling water with lemon
❓ FAQ
Q: Can I use regular eggs?
A: Totally. Add a splash of pickle brine or vinegar to mimic the tang.
Q: What kind of pickled eggs work best?
A: Beet-pickled eggs give a beautiful color, but any vinegar-based kind works!
Q: How long does this keep?
A: 3–4 days in the fridge, tightly covered.
Q: Can I make it vegan?
A: Try mashed tofu with vegan mayo and a splash of pickle brine!
👨🍳 Step-by-Step Instructions
Step 1: Chop the Pickled Eggs
Chop 6 pickled eggs into medium-sized chunks. You want some bite left—don’t mash them.
Step 2: Add the Onion and Herbs
Toss in 2 tbsp finely diced red onion and 1 tbsp chopped fresh dill or parsley.
Step 3: Mix the Dressing
In a small bowl, stir together ¼ cup mayo, 1 tsp Dijon mustard, and a pinch of salt and pepper. Add a splash of pickle brine if you like extra tang.
Step 4: Combine Everything
Pour the dressing over the egg mix. Gently fold until everything’s well coated but still chunky.
Step 5: Serve It Up
Spoon into a serving bowl, sprinkle with extra dill or black pepper, and serve however you like.
🧠 Meal Plan Ideas
- Spoon into lettuce wraps for a low-carb lunch
- Pile it high on sourdough or rye bread
- Serve with crackers and sliced veggies
- Stuff into pita with cucumbers and sprouts
- Top a grain bowl with a scoop
⚠️ Common Mistakes
- Overmixing — makes it mushy
- Skipping the onion — you need that sharp bite
- Too much salt — pickled eggs are already salty
- Using super fine dice — you want texture, not a spread
🍽 What to Serve With
- Toasted multigrain or sourdough bread
- Pickles and olives
- Cucumber salad
- Tomato slices or cherry tomatoes
- Kettle chips or pita chips
❓ FAQ
Q: Can I use regular hard-boiled eggs?
A: Yep! Just add a bit of pickle brine or white vinegar for that tang.
Q: How long does this keep?
A: About 3 days in the fridge in an airtight container.
Q: What kind of pickled eggs work best?
A: Beet-pickled eggs are pretty and flavorful, but any brine will work!
Q: Can I make it dairy-free or keto?
A: It already is dairy-free and low carb! Just check the mayo brand if needed.
This Pickled Egg Salad is unexpected, flavorful, and such a fun spin on the classic. Once you try it, I bet you’ll never look at egg salad the same again. If you make it, leave a comment and tell me what kind of pickled eggs you used—I love hearing your twists!