Egg Salad with Mustard and Pickles
This Egg Salad with Mustard and Pickles is a zesty and flavourful twist on the classic egg salad. Perfect for sandwiches, crackers, or as a delicious side dish, it’s an easy-to-make recipe that’s loaded with tangy goodness.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise (use light or vegan mayo as desired)
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1/4 cup finely chopped pickles (or relish)
- 1 tablespoon pickle juice (optional, for extra tang)
- 2 tablespoons red onion, finely chopped (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley or dill, chopped (optional, for garnish)
Instructions
Prepare the Eggs
Slice the hard-boiled eggs in half. Remove the yolks and place them in a medium-sized bowl. Roughly chop the egg whites and set them aside.
Mix the Dressing
To the bowl with the yolks, add mayonnaise, Dijon mustard, yellow mustard, pickle juice, garlic powder, salt, and pepper. Use a fork to mash and mix until smooth and creamy.
Combine the Salad
Gently fold the chopped egg whites, chopped pickles, and red onion (if using) into the dressing. Stir until evenly combined. Taste and adjust the seasoning as needed.
Serve
Transfer the egg salad to a serving dish or use it as a filling for sandwiches. Garnish with fresh parsley or dill for added flavour and colour.
Tips for the Perfect Egg Salad
Use high-quality pickles for the best tangy flavour. Let the egg salad chill in the fridge for at least 15 minutes to allow the flavours to meld. For extra crunch, add diced celery. Store in an airtight container in the fridge for up to 3 days.
This Egg Salad with Mustard and Pickles is a delicious, versatile recipe that’s ideal for quick lunches, picnics, or a crowd-pleasing appetiser. Enjoy its creamy texture and zesty kick!
