Next Level Egg Salad

Egg Salad isn’t usually the star of the buffet, but this Next Level Egg Salad recipe sure deserves it! It’s rich, tangy, and a total home run. You’ll soon see why I got so excited about a deli salad 😂

INGREDIENTS

Egg Salad

• 6 Hard Boiled Eggs
• 2 1/2 tbsp Plain Greek Yogurt
• 1 1/2 tbsp Mayonnaise
• 1 1/2 tbsp Dill Pickle Juice
• 2 tsp Sweet Relish
• 1 tsp Dijon Mustard
• 3 tbsp Snipped Chives or Chopped Scallions, green parts only
• 1/4 tsp Salt
• 1/4 tsp Ground Pepper
• 1/8 tsp Paprika

Pickled Onions

• 3/4 cup Apple Cider Vinegar
• 1 1/2 tbsp Sugar
• 1 tsp Salt
• 1 Red Onion, thinly sliced

INSTRUCTIONS

Egg Salad

In a medium bowl, mash/chop the eggs.

Mix in the yogurt, mayo, dill pickle juice, relish, and mustard.

Gently fold in the scallions, salt, pepper, and paprika.

You can totally stop here. You did it. You made delicious egg salad. If you want to truly take it to the next level, right this way!

Pickled Onions

In a measuring pitcher, measure out the apple cider vinegar. Add in the sugar and the salt, and whisk to combine.

Add the onions and let them sit in the vinegar mixture for 1 hour at room temperature. These will keep in an airtight container in the fridge for 1 week.

Assembly

Top the egg salad with chopped scallions/chives and the pickled onions and serve on your favorite bread or lettuce wraps.

You’re done! Now take a bite of that and tell me it’s not Next Level Egg Salad.

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Next Level Egg Salad

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Author Talia Kornfeld

Ingredients

Egg Salad

• 6 Hard Boiled Eggs
• 2 1/2 tbsp Plain Greek Yogurt
• 1 1/2 tbsp Mayonnaise
• 1 1/2 tbsp Dill Pickle Juice
• 2 tsp Sweet Relish
• 1 tsp Dijon Mustard
• 3 tbsp Snipped Chives or Chopped Scallions Green parts only
• 1/4 tsp Salt
• 1/4 tsp Ground Pepper
• 1/8 tsp Paprika

Pickled Onions

• 3/4 cup Apple Cider Vinegar
• 1 1/2 tbsp Sugar
• 1 tsp Salt
• 1 Red Onion thinly sliced

Instructions

Egg Salad

• In a medium bowl, mash/chop the eggs.
• Mix in the yogurt, mayo, dill pickle juice, relish, and mustard. 
• Gently fold in the scallions, salt, pepper, and paprika.

Pickled Onions

• In a measuring pitcher, measure out the apple cider vinegar. Add in the sugar and salt, and whisk to combine. Add the onions and let them sit in the vinegar mixture for 1 hour at room temperature. These will keep in an airtight container in the fridge for 1 week.

Assembly

• Top the egg salad with chopped chives/scallions and the pickled onions and serve on your favorite bread or lettuce wraps.

Notes

Originally published on How Sweet Eats