This recipe didn’t come from a moment of inspiration—it came from a fridge in mild chaos. I’d somehow ended up with an entire jar of pickled onions (okay, maybe two), a tub of yogurt teetering on the edge of expiration, and enough hard-boiled eggs to supply a neighborhood potluck.
It started as a “let’s just use this up” kind of day. I didn’t have a plan, just a spoon, a mixing bowl, and the determination not to waste a single thing. But somewhere between the tangy onions, creamy yolks, and a tiny drizzle of honey, something really lovely happened.
The result? This Pickled Onion Egg Salad. It’s creamy and comforting, with just enough sweetness to balance the bite of the onions and a little paprika warmth to tie it all together. It’s not just a recipe—it’s one of those happy accidents that turns into a go-to favorite. One bite, and you’d never guess it was born out of a fridge cleanout.
It reminded me that cooking doesn’t always have to be about recipes. Sometimes, it’s just about honoring what you have. And in doing that, you end up creating something that feeds more than just your body—it feeds your sense of care, your creativity, and the calm that comes from making something out of nothing.
Related: Looking for more ways to use up fresh herbs or seasonal finds? Check out my tips for creating budget-friendly farm-to-table appetizers, salads, and soups.
What Makes This Egg Salad Unique:
- Pickled red onions add a vibrant, punchy twist
- A touch of honey adds subtle sweetness that softens the vinegar bite
- Smoked paprika and Dijon add just enough depth to round everything out
Pickled Onion Egg Salad
Equipment
- 1 Mixing Bowl
- 1 Fork
- 1 Spatula or Spoon
- 1 Cutting board & knife
- 1 Measuring spoons & cups
Ingredients
- 6 hard-boiled eggs peeled and chopped
- 1/3 cup mayonnaise
- 1 tbsp plain yogurt or sour cream
- 1/4 cup pickled red onions finely diced
- 2 tbsp celery finely diced
- 2 tbsp green onions diced (optional – adds color and bite)
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Optional garnish: extra pickled onions or fresh herbs parsley, dill, or chives
Instructions
- In a medium bowl, stir together mayo, yogurt, Dijon mustard, maple syrup, smoked paprika, salt, and pepper.
- Gently fold in chopped eggs, pickled onions, celery, and green onions (if using) until well coated.
- Taste and adjust—add more maple for sweetness, more Dijon for zip, or more onions for punch.
- Chill for 15–30 minutes to let the flavors come together.
- Serve however you like: on toast, in a sandwich, or even as a dip for crackers or cucumber slices.
Notes
- Egg Prep Tip: For best results, use cold, hard-boiled eggs. They’re easier to chop and help keep the salad from getting too soft.
- Pickled Onion Shortcut: No pickled onions? Quick-pickle your own with red onion, vinegar, a pinch of sugar, and salt—ready in 30 minutes!
- Sweetness Level: Adjust the honey to taste. Add more if you love a sweet-tangy bite, or skip it entirely for a more savory version.
- Texture Tip: Finely dice celery and onions so the salad is scoopable and easy to spread.
- Make-Ahead Friendly: This egg salad tastes even better after chilling. Make it a few hours ahead or the night before for the best flavor.
Pro tip: Don’t worry if the mixture looks soft when freshly mixed—it thickens as it chills.
Ingredient Substitutions
- No yogurt? Use all mayo or try mashed avocado or sour cream for a creamy twist.
- No honey? A drizzle of maple syrup or a pinch of brown sugar works.
- No pickled onions? Sub with chopped dill pickles or quick-pickle some red onion in vinegar + sugar.
- Smoked paprika can be swapped for sweet paprika or left out for a milder flavor.
Budget-Friendly Tips
- Use whatever mayo you have—store brand works great.
- Buy eggs in bulk.
- Make your own pickled onions to save money (vinegar + sugar + sliced red onion = magic-I’m obsessed).
- Stretch the salad by adding chopped greens, white beans, or cooked pasta.
Serving Suggestions
On crustless white bread for retro tea sandwiches
Spread egg salad evenly on soft white bread, top with another slice, trim the crusts, and cut into quarters or triangles.
Tucked into a croissant with arugula or sprouts
Slice a croissant in half, layer with arugula or sprouts, and generously spoon in the egg salad before closing.
Spoon into lettuce wraps for a low-carb lunch
Spoon a few tablespoons of egg salad into large romaine or butter lettuce leaves, fold like a taco, and serve.
Stuff in a hollowed-out tomato
Slice the top off a tomato, scoop out the center with a spoon, and fill with chilled egg salad. Garnish with herbs if desired.
As a pinwheel filling—just roll in a tortilla and slice!
Spread a thin, even layer of egg salad on a large flour tortilla, roll it up tightly, chill for 15 minutes, then slice into 1-inch rounds.
Make-Ahead & Storage Info
- Best made a few hours ahead to let flavors develop
- Store in an airtight container in the fridge for up to 3 days
- Stir before serving if it separates a little
- Not freezer-friendly, but great for a few lunches throughout the week!
Pro Tips
- Dice the onions and celery very fine so they don’t overpower the texture
- Chill your eggs before mixing for the best consistency
- Taste as you go—the balance of sweet, tangy, and savory is what makes this one shine
Variations to Try
- Bacon – Add chopped cooked bacon to the egg salad for a smoky, savory twist that deepens the flavor and adds a little crunch.
- Dill – Stir in a handful of freshly chopped dill or parsley to brighten the salad and bring in a burst of garden-fresh flavor.
- Curry Powder – Replace the smoked paprika with curry powder for a bold, spiced variation that gives the egg salad a completely different personality.
- Chickpeas – Mix in a half cup of mashed chickpeas to create a heartier egg-and-chickpea salad hybrid that’s packed with protein and texture.
- Deviled Eggs – Use this egg salad as a filling for deviled eggs—just scoop out yolks, mix them into the salad, and spoon or pipe the mixture back in for a colorful, flavorful appetizer.
Final Thoughts
This recipe started as a small act of care—using what was on hand, making something from what could have easily been overlooked. A few extra eggs, a jar of pickled onions, and a moment of curiosity turned into something far more comforting than I expected.
It’s a reminder that food doesn’t have to be expensive or elaborate to feel nourishing. Sometimes, the most meaningful meals come from simply paying attention—choosing not to waste, choosing to create, choosing to make something special just because you can.
Whether you’re setting out a plate for guests or spooning it onto toast for a quiet lunch alone, I hope this sweet and tangy egg salad brings you a sense of calm, creativity, and joy—right where you are, with what you already have.
