Introduction
This egg salad gets its standout flavor from a tangy double-vinegar quick pickle brine that infuses the eggs before you chop them. The result is a salad with brighter, more complex flavors than a traditional version, without any lingering sulfurous taste. You’ll love how the sharp pickles and whole grain mustard cut through the richness of the mayonnaise for a perfectly balanced bite.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 2/3 cup apple cider vinegar
- 2/3 cup rice vinegar
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 8 large eggs
- 1/2 cup finely chopped dill pickles
- 1/3 cup mayonnaise
- 2 tablespoons whole grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
Instructions
- In a medium bowl that can hold all 8 eggs, whisk together the apple cider vinegar, rice vinegar, granulated sugar, and kosher salt until the sugar and salt are fully dissolved. Set this brine aside.
- Place the eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it sit for 10 minutes.
- After 10 minutes, immediately transfer the hot eggs to a bowl of ice water to stop the cooking process. Let them cool completely, about 5-10 minutes.
- Peel the cooled eggs. Add the peeled eggs directly to the vinegar brine you prepared in step 1, ensuring they are submerged. Let them marinate at room temperature for 20 minutes.
- Remove the eggs from the brine and discard the brine. Chop the eggs to your desired consistency (fine or chunky) and place them in a clean mixing bowl.
- To the chopped eggs, add the finely chopped dill pickles, mayonnaise, whole grain Dijon mustard, and freshly ground black pepper. Gently fold everything together until just combined.
- Fold in the finely chopped fresh chives. Taste and adjust seasoning if needed (though the pickles and brine usually provide enough salt).
- Serve immediately, or cover and refrigerate to let the flavors meld for at least 30 minutes.
Variations
- Serving Style: Serve the egg salad in crisp butter lettuce cups or hollowed-out tomatoes for a low-carb option.
- Texture Twist: For a chunkier, more rustic salad, mash only half the eggs with a fork and coarsely chop the other half before mixing.
- Flavor Boost: Let the finished egg salad rest in the refrigerator for several hours or overnight; the pickle flavor will become more pronounced and the texture will firm up.
- Different Base: Instead of using the egg salad as a spread, lightly toss it with cooked, cooled pasta shells for a quick and easy picnic pasta salad.
Tips for Success
- Use older eggs for easier peeling. Eggs that are a week or two old peel more cleanly than very fresh ones.
- Don’t skip the ice bath. It prevents the gray-green ring from forming around the yolk and makes peeling significantly easier.
- Chop your pickles finely so they distribute evenly and their tangy crunch is in every bite.
- For the best flavor, use full-fat mayonnaise and a good quality whole grain mustard with visible seeds.
Storage & Reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. This dish is meant to be served cold and should not be reheated. For the best texture and food safety, keep it chilled until ready to serve.
FAQ
Can I use just one type of vinegar?
Yes, you can use 1 1/3 cups of all apple cider vinegar or all rice vinegar, but using both creates a more balanced, nuanced acidity that is less harsh.
What if I don’t have whole grain Dijon mustard?
You can substitute with regular Dijon mustard or even a good yellow mustard. The whole grain provides texture and a milder flavor, so the result will be slightly different but still delicious.
Can I make this recipe ahead of time?
Absolutely. Making it a day ahead allows the flavors to develop beautifully. Just be sure to store it covered in the refrigerator.
How do I know my eggs are cooked perfectly for this recipe?
The 10-minute steep in hot water after boiling should yield firm, fully set yolks with no gray ring, which is ideal for egg salad. The ice bath stops the cooking immediately.
My egg salad seems a bit dry. What can I do?
Gently fold in an extra tablespoon of mayonnaise until it reaches your desired creaminess. The eggs will also release a little moisture as they sit.
Is there a substitute for fresh chives?
You can use the green parts of 2 finely chopped scallions for a similar mild onion flavor, though the taste will be slightly stronger.
