Best 3 Egg Salad With Sweet Pickles Recipes

**Egg salad with sweet pickles is a classic summer dish that's perfect for picnics, potlucks, and light lunches.** It's made with hard-boiled eggs, sweet pickles, celery, onion, mayonnaise, and mustard. This simple but flavorful salad is a great way to use up leftover eggs, and it's also a good source of protein and healthy fats.

**This article features three different recipes for egg salad with sweet pickles:**

* **Classic Egg Salad with Sweet Pickles:** This recipe is a basic version of egg salad that uses mayonnaise, mustard, celery, and onion.
* **Creamy Egg Salad with Sweet Pickles:** This recipe uses sour cream and Greek yogurt instead of mayonnaise, making it a lighter and healthier option.
* **Curried Egg Salad with Sweet Pickles:** This recipe adds a touch of curry powder to the egg salad for a unique and flavorful twist.

**Each recipe includes step-by-step instructions and a list of ingredients. There are also photos of the finished salads so you can see what they should look like.**

**Whether you're looking for a classic egg salad recipe or something a little more unique, you're sure to find a recipe in this article that you'll love.**

Let's cook with our recipes!

EGG SALAD SANDWICH

Egg Salad Sandwich image

The best Egg Salad Sandwich recipe comes together easily with just a handful of simple ingredients!

Provided by Blair Lonergan

Categories Dinner Lunch

Time 35m

Number Of Ingredients 8

Ingredients

6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
¼ cup finely-diced celery
2 tablespoons sweet pickle relish, drained of juice
¼ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper
For serving: croissants, bread or rolls of choice; lettuce

Steps:

Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
Drain and rinse eggs under cold water for 1 minute.
Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
Roughly chop the eggs.
In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
Store in an airtight container in the refrigerator for 4-5 days.
Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g

CLASSIC EGG SALAD WITH RELISH

Classic Egg Salad with Relish image

Provided by Geoffrey Zakarian

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 large eggs, hard-boiled
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
8 slices white sandwich bread

Steps:

Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

MAGICAL EGG SALAD

Magical Egg Salad image

Creamy egg salad with a little tang.

Provided by Emily G

Categories Salad Egg Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 9

Ingredients

5 eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1 teaspoon steak sauce
¼ teaspoon paprika
¼ teaspoon dried dill weed
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Chop eggs and transfer to a large bowl.
Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 10.7 g, Cholesterol 472.9 mg, Fat 29 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 6.4 g, Sodium 827.8 mg, Sugar 5.6 g

Tips:

Use fresh, hard-boiled eggs: Older eggs may have a sulfurous taste that can ruin the salad.
Chop the eggs finely: This will help them distribute evenly throughout the salad.
Use a good-quality mayonnaise: A cheap mayonnaise can make the salad taste bland.
Don't overmix the salad: Overmixing can make the eggs tough.
Season the salad to taste: Add salt and pepper to taste, and you can also add other seasonings, such as celery salt, onion powder, or garlic powder.
Chill the salad before serving: This will help the flavors to meld and make the salad more refreshing.
Garnish the salad with fresh herbs or vegetables: This will add a pop of color and flavor.

Conclusion:

Egg salad is a classic dish that is perfect for picnics, potlucks, and everyday meals. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best egg salad ever. So next time you are looking for a quick and easy meal, give this egg salad with sweet pickles a try. You won't be disappointed!

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