Best 6 Egg Salad With Sweet Pickles And Celery Recipes

Egg salad is a classic dish that has been a part of American cuisine for generations. With its simple combination of hard-boiled eggs, mayonnaise, and seasonings, it is a versatile dish that can be enjoyed in a variety of ways. Whether you prefer it on a sandwich, as a dip with vegetables, or scooped up with crackers, there is no denying the deliciousness of a well-made egg salad. In this article, we will explore the best recipe to satisfy all of your egg salad cravings. We will provide step-by-step instructions and helpful tips to ensure that your egg salad is flavorful, creamy, and perfectly balanced. So grab your eggs, mayonnaise, and favorite seasonings, and let's get cooking!

Here are our top 6 tried and tested recipes!

EGG SALAD WITH CELERY

Egg Salad with Celery image

This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!

Provided by GOLDIE6175

Categories Salad Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

6 large eggs
2 stalks celery, finely chopped
½ cup mayonnaise (such as Hellman's®)
¼ cup finely chopped onion
¼ teaspoon mustard powder
⅛ teaspoon salt

Steps:

Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g

KIDNEY BEAN AND SWEET PICKLE SALAD

Kidney Bean and Sweet Pickle Salad image

This is a favorite of my family.

Provided by cmac18

Categories Salad Beans

Time 8h20m

Yield 6

Number Of Ingredients 7

Ingredients

1 (20 ounce) can dark red kidney beans, drained and rinsed
½ white onion, diced
2 hard-boiled eggs, diced
1 cup diced sweet pickles
1 cup mayonnaise
2 stalks celery, diced
salt and ground black pepper to taste

Steps:

Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
Refrigerate 8 hours to overnight to allow flavors to combine.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 565.7 mg, Sugar 6.1 g

EGG SALAD WITH SWEET PICKLES

Egg Salad With Sweet Pickles image

Plan ahead the egg salad needs to chill for a minimum of 2 hours. I Serve this between two thick slices of toasted whole wheat bread. If you like tarragon add in about a teaspoon of fresh chopped.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

7 hard-boiled eggs, peeled and chopped
1/3 cup mayonnaise (not salad dressing)
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
2 -3 green onions, finely chopped (or use a sweet Vidalia onion, finely chopped)
1/4 cup sweet gherkin, chopped (use gherkins or similar)
salt and pepper

Steps:

Mix all ingredients together in a bowl.
Season with salt and pepper to taste.
Cover and chill for a minimum of 2 hours.

Nutrition Facts : Calories 306.2, Fat 21.3, SaturatedFat 5.1, Cholesterol 501.4, Sodium 513, Carbohydrate 13.2, Fiber 0.6, Sugar 5.4, Protein 15.4

EGG SALAD WITH SWEET PICKLES AND CELERY

Egg Salad with Sweet Pickles and Celery image

Categories Salad Egg Onion Tomato Low Fat Vegetarian Quick & Easy Lunch Mayonnaise Celery Summer Watercress Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

7 hard-boiled eggs, peeled
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
3/4 cup chopped celery
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles (such as sweet gherkins)
3 tablespoons finely chopped sweet onion (such as Vidalia or Maui)
1 teaspoon chopped fresh tarragon
4 3/4-inch-thick slices whole grain bread, toasted, each cut in half on diagonal
12 cherry tomatoes
8 large watercress sprigs

Steps:

Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces.
Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve.

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES

Old-Fashioned Potato Salad with Sweet Pickles image

Categories Salad Egg Onion Potato Side Steam Fourth of July Mayonnaise Celery Potluck Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds white-skinned potatoes, peeled, cut into 3/4-inch pieces
2 hard-boiled eggs, peeled, cut into 1/2-inch pieces
1 cup diced celery
3/4 cup coarsely chopped red onion
3/4 cup nonfat mayonnaise
1/2 cup sweet pickle slices, each quartered
3 tablespoons sweet pickle juice from pickle jar

Steps:

Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

American Potato Salad With Hard-Boiled Eggs and Sweet Pickles image

Make and share this American Potato Salad With Hard-Boiled Eggs and Sweet Pickles recipe from Food.com.

Provided by icetea

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs red potatoes, scrubbed (about 6 medium or 18 small)
1/4 cup red wine vinegar
salt & fresh ground pepper
3 hard-boiled eggs, peeled and cut into 1 to 2 inch dice
1 stalk celery, minced (about 1/2 cup)
2 tablespoons minced red onions
1/4 cup sweet gherkin, minced
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley leaves

Steps:

Cover potatoes with 1 inch of water in stockpot or Dutch oven.
Bring to simmer over medium-high heat.
Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
Drain; cool potatoes slightly and peel if you like.
Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
Place warm potato cubes in large bowl.
Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
Serve.
Imediately or cover and refrigerate.
cooking time does not include refrgeration time.

Tips:

Use fresh, hard-boiled eggs. Overcooked eggs will be dry and crumbly.
Chop the eggs finely. This will help them to blend well with the other ingredients.
Use a variety of vegetables. This will add flavor and texture to your salad.
Don't overdress the salad. A little bit of mayonnaise goes a long way.
Chill the salad before serving. This will help the flavors to meld.
Serve the salad on a bed of lettuce or greens. This will add a fresh, crunchy element.

Conclusion:

Egg salad is a classic dish that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover eggs. With so many variations, there is sure to be an egg salad recipe that everyone will enjoy. So next time you are looking for a simple but delicious meal, give egg salad a try. You won't be disappointed!