Egg Salad with Pickles
Egg Salad with Pickles is a versatile, irresistible recipe, great for meal prepped lunches throughout the week or as part of a brunch buffet. Serve on croissants, bread, or just with a fork!
Ingredients
- ⅔ cup apple cider vinegar
- ⅔ cup rice vinegar
- 1 ½ teaspoons granulated sugar
- 1 ½ teaspoons kosher salt
- 8 large eggs
- ½ cup finely chopped dill pickles
- ⅓ cup mayonnaise
- 2 tablespoons whole grain Dijon mustard
- ½ teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
Instructions
- Place apple cider vinegar, rice vinegar, sugar, salt and 2/3 cup water in small saucepot. Heat to boiling over medium heat. Remove from heat; let stand until cool.
- Meanwhile, prepare a large bowl of ice water. Make hard boil eggs in egg cooker OR place eggs in medium saucepot and add water to cover by 2 inches; heat to boiling over medium-high heat. Cover and remove from heat; let stand 10 minutes. Transfer eggs to ice water; let stand 5 minutes. Drain and peel eggs.
- Place eggs in large jar or other container with lid; pour vinegar mixture over eggs. Cover and transfer to refrigerator for at least 12 hours or up to 3 days.
- To serve, place pickles, mayonnaise, mustard and pepper in medium bowl and stir until well combined. Remove eggs from pickling liquid; discard liquid. Coarsely chop eggs. Add eggs and chives to bowl with mayonnaise mixture and stir until combined.
Calories: 282kcal, Carbohydrates: 4g, Protein: 12g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 335mg, Sodium: 1345mg, Potassium: 194mg, Fiber: 1g, Sugar: 2g, Vitamin A: 592IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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