Pickled Onion Egg Salad
A sweet, tangy twist on a classic comfort food—budget-friendly, vibrant, and unexpectedly craveable.
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.