Egg salad is usually the first thing that springs to mind when you’re preparing food for weekday lunches, backyard barbecues, and outdoor picnics. It’s the kind of easy-going, palatable dish that agrees with everyone, an ever-familiar salad that also double duties as a sandwich filling and a dip. You wouldn’t expect it to be exciting or interesting, but as it turns out, it absolutely can be. Just reach into that jar of pickles sitting in the back of your fridge, and boring egg salads will forever be a thing of the past.
Left to its own devices, egg salad is often one-note (unless we’re talking about this egg salad lettuce wrap recipe!). It’s creamy, a little yolky, and all-around tangy. Nothing’s wrong with that, but there’s only so much you can eat before the monotone richness becomes too much. That won’t be the case with pickles in the mix. The tangy, vinegary undertone ensures they blend right in without disrupting the flavor flow. Along with that are sweet, sour, and salty nuances, adding intricacies and miniature crunches that you’ll have a marvelous time chowing down on. They’re subdued yet also bold enough to uplift the main taste profile — a balanced contrast between smooth and sharp you never knew you could find in egg salads.
The best pickles to use for your egg salad
When talking about pickles, we often think of dill pickles and gherkins, and sure enough, those are a fantastic addition to your egg salad. Just chop them up and mix straight into the egg salad as usual. You can even add a few teaspoons of the pickle juice into the dressing for an intensified and more cohesive taste profile. Maybe even use pickled eggs while you’re at it. And don’t forget to also throw in some capers, relish, and minced garlic to give your egg salad the tangy, aromatic edge it needs to become outstanding.
Here’s where it gets even more interesting: testing out different types of pickles and discovering all the ways they can elevate your egg salad. Pickled jalapeños and pepperoncini, with their spicy sweetness, make for a one-of-a-kind egg salad. Keep them company with a pinch of cayenne pepper, ground cumin, or warm spices, and your heat-loving taste buds will surely be satisfied.
Other pickled vegetables, such as beets, radishes, carrots, and red onions, all have a spot in egg salads. They not only bring pops of colors that brighten up that plain yellow backdrop, but also add intrigue with a well-marinated earthy depth. A sprinkle of curry powder and fresh herbs will complete the whole thing. Sometimes, they’re the only difference between an ordinary egg salad sandwich and one that offers a world of flavors in the palm of your hand.
