This simple egg salad is creamy, tangy, and perfectly seasoned. Made with wholesome ingredients and a lighter mayo option, it’s ideal for sandwiches, wraps, or enjoying on its own as a quick and satisfying dish.
Why You’ll Love This Recipe
It’s quick to prepare with everyday ingredients and delivers balanced flavor without being heavy. The combination of mustard, dill pickle, and gentle spices gives the eggs a fresh, savory bite that works for lunch, snacks, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large eggs
1/2 cup finely chopped dill pickle (about 1 large pickle, roughly 75 g)
1 tablespoon low fat mayonnaise
1 tablespoon mustard
1/2 teaspoon paprika
1/4 teaspoon red crushed pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
Directions
Place the eggs in a saucepan and add enough cold water to just cover them.
Bring the water to a rapid boil over medium-high heat. Once boiling, remove the saucepan from the heat.
Cover the saucepan and let the eggs sit in the hot water for 12 minutes.
After 12 minutes, carefully remove the eggs and cool them under cold running water. Peel once cool enough to handle.
Chop the eggs into small pieces and transfer them to a mixing bowl.
In a separate small bowl, combine the mayonnaise, mustard, and paprika until smooth.
Add the chopped dill pickle to the eggs, then stir in the mayonnaise mixture.
Season with salt, black pepper, and red crushed pepper. Mix gently until everything is evenly combined.
Taste and adjust seasoning if needed before serving.
Servings and timing
Servings: 3 to 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
For extra creaminess, add an additional tablespoon of low fat mayonnaise.
For a tangier flavor, increase the mustard slightly or add a splash of pickle juice.
For more texture, mix in finely chopped celery or green onions.
For a milder version, reduce or omit the red crushed pepper.
Storage/Reheating
Store egg salad in an airtight container in the refrigerator for up to 3 days.
This dish is best enjoyed cold and should not be reheated, as reheating can change the texture of the eggs.
FAQs
Can I make egg salad ahead of time?
Yes, egg salad can be made up to one day in advance and stored in the refrigerator until ready to serve.
How do I know when eggs are perfectly hard boiled?
Eggs are fully hard boiled when the yolks are set and not translucent after the 12-minute resting time.
Can I use regular mayonnaise instead of low fat?
Yes, regular mayonnaise can be used if you prefer a richer texture and flavor.
Is this recipe suitable for sandwiches?
Absolutely, this egg salad works very well as a sandwich or wrap filling.
Can I omit the dill pickle?
Yes, but the pickle adds tang and crunch. If omitted, consider adding a little extra mustard for balance.
How can I make this egg salad creamier?
Chop the eggs slightly finer or add an extra tablespoon of mayonnaise.
Can I add vegetables to this recipe?
Yes, finely chopped celery, green onions, or bell peppers are great additions.
How long can egg salad sit out at room temperature?
For food safety, it should not sit out longer than 2 hours.
Can I make this recipe spicy?
Increase the red crushed pepper or add a pinch of chili powder for more heat.
What’s the best way to peel hard boiled eggs?
Cooling the eggs quickly and peeling from the wider end helps remove the shell more easily.
Conclusion
This classic egg salad is an easy, reliable recipe that delivers great flavor with minimal effort. Whether served on bread, with crackers, or enjoyed on its own, it’s a versatile dish you’ll want to make again and again.
This classic egg salad is creamy, tangy, and perfectly seasoned—made with simple ingredients like hard-boiled eggs, mustard, dill pickle, and light mayo. Ideal for sandwiches, wraps, or a quick, protein-packed snack.
Ingredients
6 large eggs
1/2 cup finely chopped dill pickle (about 75 g)
1 tablespoon low fat mayonnaise
1 tablespoon mustard
1/2 teaspoon paprika
1/4 teaspoon red crushed pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
Instructions
Place eggs in a saucepan and cover with cold water.
Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
Cool eggs under cold water, then peel and chop them.
In a bowl, mix mayonnaise, mustard, and paprika until smooth.
Add chopped dill pickle and eggs to a mixing bowl. Stir in the mayo mixture.
Season with salt, black pepper, and red crushed pepper. Mix until well combined.
Taste and adjust seasoning if needed. Serve chilled.
Notes
Add an extra tablespoon of mayo for a creamier texture.
