Pickled egg salad! Does the name alone have your taste buds tingling with curiosity? This delightful dish takes the humble egg salad to a whole new level with a tangy, vibrant kick. It’s the perfect way to add a burst of flavor to your sandwiches, salads, or even enjoy it as a dip with crackers.
Gathering Your Ingredients
Ready to get pickling and create this flavor-packed salad? Here’s what you’ll need:
- 12 hard-boiled eggs, peeled
- 1/2 cup mayonnaise (I recommend using a good quality, creamy mayonnaise)
- 1/4 cup finely chopped pickled red onions (check out our recipe on how to make these flavorful gems!)
- 2 tablespoons of the pickling liquid from the pickled red onions
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- Pinch of paprika for garnish (optional)
Tools of the Trade
You won’t need any fancy equipment for this recipe. Just grab:
- A large bowl
- A fork or potato masher
- A sharp knife
- A cutting board
- Measuring cups and spoons
Let’s Get Pickling!
Step 1: The Perfect Chop
First things first, chop those beautiful hard-boiled eggs. You can go for a rough chop for a chunkier salad, or finely dice them for a smoother texture. I personally prefer a bit of texture in my egg salad, so I like to give them a rough chop.
Step 2: Flavor Fusion
In your large bowl, combine the mayonnaise, chopped pickled red onions, tangy pickling liquid, fresh dill, Dijon mustard, celery salt, and black pepper. Give everything a good stir until it’s well combined.
Step 3: The Egg-cellent Mix
Now, gently fold in your chopped hard-boiled eggs into the flavorful mayonnaise mixture. Be careful not to overmix – you want to keep those egg pieces intact.
Step 4: Chill Out
Once your salad is mixed, cover the bowl and pop it in the refrigerator for at least 30 minutes. This allows the flavors to really meld and develop. Trust me, patience is a virtue when it comes to pickled egg salad!
Tips and Tricks for Pickled Perfection
- For an extra kick: Add a pinch of red pepper flakes to your salad.
- Don’t have pickled red onions? No problem! You can substitute them with bread and butter pickles or even dill pickles. Just make sure to finely chop them.
- Make it a meal: Serve your delicious pickled egg salad on a bed of lettuce with some crunchy croutons and your favorite vegetables.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Presentation Matters
While this salad tastes fantastic on its own, why not elevate its visual appeal? Serve it on toasted bread slices, crisp lettuce cups, or even use it as a vibrant filling for colorful bell peppers.
For an extra touch of elegance, sprinkle a pinch of paprika over the top.
Pickled Egg Salad on Toast
FAQs
Q: Can I use store-bought pickled onions?
A: Absolutely! While homemade pickled onions add a special touch, using store-bought ones works just as well.
Q: What kind of crackers pair well with this salad?
A: I recommend buttery crackers, salty pretzels, or even crunchy crostini.
Pickled Egg Salad Dip
A Tangy Delight Awaits
Making your own pickled egg salad is surprisingly easy and so rewarding. This recipe is a wonderful way to use up leftover hard-boiled eggs and add a punch of flavor to your meals. Give it a try and let us know what you think in the comments below!
If you’re a fan of pickling and fermenting, be sure to explore our other recipes on the website! You might enjoy learning how to make your own pickled red onions: [link to https://familycuisine.net/how-to-make-pickled-red-onions/ using text “How to Make Pickled Red Onions”]. Happy pickling!
