Egg Salad with Pickled Celery
This quick & simple egg salad with pickled celery has great flavors, textures, and it’s so delicious!
We had some leftover hard-boiled eggs from Easter in the fridge so I whipped up this tasty egg salad sandwich from a recipe I found on Smitten Kitchen. I like my egg salad loaded up on soft sandwich bread but it would also be tasty with crackers or on its own for a low-carb lunch. My daughter and I both loved our sandwiches and we thought the pickled celery made this egg salad extra special– I bet it would be tasty in tuna salad and chicken salad too.
How to Make Egg Salad with Pickled Celery
Make the pickled celery by combining the celery, vinegar, water, salt, and sugar together in a small glass jar then stir to combine & seal with a lid; refrigerate for at least 30 minutes but ideally 1 hour. Side Note: Any remaining celery can be stored in the airtight jar in the refrigerator for up to 1 week.
Prepare the hard-boiled eggs. Click the link for instructions. Chill the eggs before making the egg salad.
Make the egg salad by combining the chopped eggs, mayonnaise, 1 heaping tablespoon of pickled celery (or more to taste), fresh dill, shallot, Dijon, sea salt, and freshly cracked pepper, to taste; gently mix. Serve on soft bread with lettuce, or with crackers, or on its own. Enjoy.
Equipment
Ingredients
- 2 stalks of celery, finely diced
- ¼ cup white wine vinegar
- ¼ cup of water
- 1½ tsp sugar
- 1 tsp Kosher sea salt
- 4 hard-boiled eggs **Click the link up above for the recipe
- 2 tbsp mayonnaise
- 1 tbsp fresh dill, chopped
- 2 tsp shallot, finely minced
- 1 tsp Dijon mustard, to taste
- Sea salt and freshly cracked black pepper, to taste
Instructions
- Make the pickled celery by combining the celery, vinegar, water, salt, and sugar together in a small glass jar then stir to combine & seal with a lid; refrigerate for at least 30 minutes but ideally 1 hour. Side Note: Any remaining celery can be stored in the airtight jar in the refrigerator for up to 1 week.
- Prepare the hard-boiled eggs. Click the link for instructions. Chill the eggs before making the egg salad.
- Make the egg salad by combining the chopped eggs, mayonnaise, 1 heaping tablespoon of pickled celery (or more to taste), fresh dill, shallot, Dijon, sea salt, and freshly cracked pepper, to taste; gently mix.
- Serve on soft bread with lettuce, OR with crackers, OR on its own. Enjoy.
I am a fan of egg salad. Have never tried the pickled celery though and I am intrigued to give it a try too.
This recipe is a nice twist on egg salad. Never tried picking celery.
Our egg salad always includes celery but I’ve never heard or even considered pickling it. I sure learn a lot from you.
i love egg sandwiches! And I always add chopped lettuce, or a bit of gherkin. They really taste better with the tang and the texture. So yes celery would be a great addition too. Egg salad? Such a funny name for it…
Hi Pam, we are heading soon on vacation and I was just having this conversation about making egg salad to use up our eggs before departing. Your post just served as my inspiration. I like the idea of pickled celery-nice!
Hope you are enjoying your weekend.
Best,
Velva
I normally hate celery but I’m so intrigued by the fact that they’re pickled here!