Egg Salad // The Speckled Palate

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


  • 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


  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!