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The Speckled Palate
October 4, 2011

Egg Salad

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When I was a kid, there was nothing I loved more in the summertime than homemade egg salad, chilled, on top of fresh bread with some sweet pickles and a tall glass of lemonade. (Stereotypical Southern alert: Those were also the days my sister and I ran around the neighborhood wearing no shoes, playing with friends and spending every daylit hour outdoors except for lunchtime.)

I stopped eating egg salad sometime during my teenage years, forgetting the deliciousness of my favorite summer lunch of my younger years.

One day recently, I got a craving. Egg salad sounded so good, and since I had nothing on my plate – literally and figuratively – I was going to make myself some. And y’all? When I say that this stuff was good, I mean good. Like, better than my childhood memories good.

And that is something that is hard to beat!

Egg Salad // The Speckled Palate

Egg Salad // The Speckled Palate
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Egg Salad

Looking for a good recipe to make after Easter Egg Hunts are all said and done? Whip up this divine Egg Salad recipe. Chop five hardboiled eggs. In a small bowl, combine sweet gherkin juice, Greek yogurt and mayonnaise, whisking until smooth. Dollop the wet ingredients onto the chopped hardboiled eggs, then add a chopped sweet gherkin, stirring the egg salad until it just comes together. Serve this egg salad on your favorite sandwich bread for a quick post-Easter lunch.
Course Entree
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Erin Parker, The Speckled Palate

Ingredients

  • 5 hardboiled eggs
  • 1 tablespoon sweet pickle juice
  • 1 tablespoon Greek yogurt (non-fat is OK)
  • 1 tablespoon mayonnaise
  • 1 sweet pickle
  • Salt and pepper to taste

Instructions

  1. Hard boil eggs for 15 minutes.
  2. Let eggs cool.
  3. Chop up pickle finely.
  4. Combine pickle juice, Greek yogurt, mayonnaise and salt and pepper in a small bowl.
  5. Add pickle to the previous mixture.
  6. Once eggs are cooled, peel off their shells and chop them roughly.
  7. Add eggs to the yogurt/mayo mixture and stir.
  8. Chill for 1 hour and enjoy!

 

Egg Salad // The Speckled Palate

This recipe is beyond simple and absolutely delicious. Perfect for something to remind you of the summer as these fall days get longer, the daylight becomes shorter and the weather cools down.

Enjoy, friends!

5 Comments

  1. Jessica

    I have to say, I really loved my mother’s egg salad sandwich recipe, even though it was SUPER unhealthy. I would love to try this!

  2. Cait

    I love egg salad. Just reading this post makes me want to whip some up immediately – maybe I’ll make it for lunch sometime this weekend.

  3. Pingback: Egg Salad Sandwiches

  4. Pingback: Deviled Egg Bruschetta » The Speckled Palate

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