Classic Egg Salad with Mayonnaise and Pickles
This Classic Egg Salad recipe with Mayonnaise and Pickles brings a delightful twist to a beloved favorite. It combines the timeless charm of hard-boiled eggs with the creamy goodness of mayonnaise, while adding a zesty touch with pickles. What sets this recipe apart is the inclusion of sour cream, dried tarragon, and chopped green dill, elevating the flavor profile to a whole new level.The foundation of this egg salad is the hard-boiled eggs, which provide a rich and velvety texture. Mayonnaise adds a luscious creaminess, while the pickles bring a pleasant zing, making each bite a savory delight.Sour cream offers a subtle tang, complementing the tarragon's aromatic and herbaceous notes. The chopped green dill not only enhances the visual appeal but also infuses the salad with a refreshing and lively herbaceousness.This Classic Egg Salad is a versatile delight, perfect as a sandwich filling, a topping for crackers, or a dip for fresh vegetables. Whether served at a picnic, a brunch, or a casual lunch, it promises a timeless, comforting, and delectable experience that will please palates young and old.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer, Salad
Cuisine American
Servings 6 servings
Calories
- 5 eggs
- 2 tbsp mayonnaise (bought or homemade)
- 2 tbsp sour cream (12% fat)
- ½ tsp dried tarragon or to taste
- some salt and ground white pepper to taste
- 1 tbsp chopped green dill or to taste
- 3.5/100 (oz/g) pickles, drained well
boil the eggs until the yolk is hard, then wait to cool, peel off, and chop or slice them.
place the mayonnaise into a bowl (you can use mayonnaise bought in the store or homemade – view how to make mayonnaise at home), add the sour cream over, and combine them well. season with dried tarragon, salt, and ground pepper to taste.
chop some fresh dill and add it to the bowl.
add the hard-boiled eggs to the bowl.
chop the pickles, put them into the bowl, them mix the ingredients very well.
place the egg salad in the fridge for at least 30 minutes before serving.
Preparation Tips for the Best Results:
1. Perfectly Hard-Boil the Eggs: To ensure your egg salad has the right texture, hard-boil the eggs to perfection. Place the eggs in a pot, cover them with cold water, and bring it to a boil. Then, let them simmer for about 9-12 minutes before immediately transferring them to an ice bath to stop the cooking process.
2. Chop Ingredients Uniformly: When chopping the pickles, dried tarragon, and green dill, aim for uniformity in size. This ensures even distribution of flavors and textures throughout the salad.
3. Mix Mayonnaise and Sour Cream Thoroughly: Whisk the mayonnaise and sour cream together until well combined. This creates a creamy base for the salad and ensures even coating of the egg and herb mixture.
4. Season with Tarragon Gradually: When adding dried tarragon, season the salad gradually to achieve the desired level of flavor. Taste as you go to ensure that the tarragon doesn’t overwhelm the salad.
5. Add Fresh Herbs Just Before Serving: To maintain the freshness of the green dill when garnish, add it to the salad’s top just before serving. This ensures that the herbs remain vibrant and visually appealing.
Can I use other herbs besides tarragon and dill?
Certainly! While tarragon and dill provide a distinct flavor, you can experiment with herbs like chives, parsley, or even cilantro to create a different flavor profile for your egg salad.
Can I use sweet pickles instead of dill pickles?
Yes, you can use sweet pickles if you prefer a sweeter note in your egg salad. It will give the salad a different, slightly sweet flavor.
How do I prevent the egg salad from becoming too runny?
To prevent excess moisture, ensure that you drain the pickles well and gently pat the hard-boiled eggs dry before chopping them. Additionally, use mayonnaise and sour cream sparingly to maintain the desired consistency.
Can I make this egg salad in advance and refrigerate it?
Yes, you can prepare the egg salad in advance and refrigerate it. However, for the freshest taste and texture, it’s best to consume it within a day or two.
What are the best ways to serve this classic egg salad?
This classic egg salad is versatile and can be served in various ways. Enjoy it as a sandwich filling, a topping for crackers, or a dip for fresh vegetables. It’s also a delightful addition to salads or a side dish for brunches and picnics.
➡️ Salad of hard-boiled eggs and pickles is one of the most useful recipes you can learn. Not only is it very tasty, but it is also very healthy and versatile, even if it also contains a small amount of mayonnaise.
➡️ The classic egg salad will often help you prepare a successful party food, take a delicious snack on hand when you want to satisfy your hunger quickly and, last but not least, it will be the perfect quick breakfast when you don’t have much time available before you leave for work or before the children leave for school. Enjoy making classic egg salad with pickles from scratch! For additional info, read more here.
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