Dinner / Sandwiches, burgers & pizza
Egg Salad with Dill Pickle and Celery
Not rated yet. Be the first.
Eggs cooked gently with the lid on and the heat off, mashed into mayo and mustard, then folded with celery, dill pickle and chives. It's the filling somebody's grandmother made every warm Saturday.
The short version
Boil 8 eggs, cover, turn off the heat and wait 11 minutes, then chill in ice water. Mash the yolks with mayo and mustard, fold in chopped whites, celery, pickle and chives. Chill 20 minutes.
What makes ours better
small changes, very loud compliments
-
Cook the eggs off the heat. Bring the water to a boil, cover, and turn off the burner. The yolks set to a pale, creamy yellow with no green ring, and the whites stay tender.
-
Mash the yolks into the mayo first. Yolks beaten with mayo and mustard make a smooth, rich dressing. Then fold in the chopped whites so the salad has bite instead of turning into paste.
-
Add crunch and tang. Celery and dill pickle give the creamy salad something to push against, and a splash of pickle brine adds acid without more mayo.
What you need
check the pantry before you promise anyone
- Eggs8 large
- Mayonnaise⅓ cup
- Dijon mustard2 teaspoons
- Dill pickle brine1 teaspoon
- Finely diced celery¼ cup
- Chopped chives2 tablespoons
- Bread8 slices
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
-
Boil, then cover
Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a full boil over high heat. As soon as it boils, cover the pan and take it off the heat.
-
Let them stand
Leave the eggs in the hot water for 11 minutes. Meanwhile fill a bowl with ice and water.
For softer, jammy yolks use 8 minutes. For very firm yolks, 13.
About 11 min. Cook mode has a timer for this step.
-
Chill and peel
Move the eggs to the ice bath for 5 minutes. Tap each one all over on the counter and peel under a thin stream of cold water.
Fresh eggs are hard to peel. Eggs that are a week or two old peel much more easily.
About 5 min. Cook mode has a timer for this step.
-
Mash the yolks
Halve the eggs and pop out the yolks into a medium bowl. Add the mayo, mustard, pickle brine, salt and pepper and mash with a fork until smooth and creamy.
-
Fold in the rest
Chop the whites into small pieces, about ¼ inch, and add them to the bowl with the celery, pickle, chives and dill. Fold until combined. Taste for salt.
Chop by hand. A food processor makes it mushy.
-
Chill and build
Cover and refrigerate for 20 minutes so the flavors come together. Spread on bread with lettuce and serve.
About 20 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Eggs straight from the fridge work fine here. If you cook more than 8 at once, give them 12 minutes in the hot water.
- For a classic deli flavor, add a pinch of paprika. For curry egg salad, add ¼ teaspoon of curry powder to the mayo.
- Not a mayo fan? Swap half of it for plain Greek yogurt.
- Storage. Covered in the fridge, up to 3 days. Don't freeze.
Questions, answered
asked and answered at the kitchen counter
How long do you boil eggs for egg salad?
Bring them to a boil, cover and remove from the heat, and let them stand for 11 minutes for large eggs. That gives fully set but creamy yolks.
How do I get rid of the green ring around the yolk?
The ring comes from overcooking. Time the eggs carefully and move them to ice water as soon as they're done.
How long does egg salad last in the fridge?
Up to 3 days in a covered container. Don't leave it at room temperature for more than 2 hours, or 1 hour on a hot day.
Why is my egg salad watery?
Wet chopped pickle or celery, or whites that weren't dried after peeling. Pat everything dry and drain the pickle before adding it.
Can I make egg salad the night before?
Yes. It tastes better after a few hours in the fridge. Add fresh herbs and the lettuce just before serving.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.