Dilly Pickled Egg Salad

The best egg salads are all about the tender mildness of a perfectly cooked egg. Gently simmering slightly older eggs and peeling them while they are still warm makes preparing eggs a lot easier.

Recipe courtesy Megan Palmer for Cooking Channel
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 20 min
 
YIELD: 8 open-faced sandwiches
LEVEL: Easy

ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons sweet pickle relish
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons minced fresh dill
  • 2 stalks celery, minced
  • Zest of 1 lemon
  • 1 shallot, minced
  • 8 square slices nutty, seeded whole-grain bread
  • Salted butter, at room temperature to spread on bread
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

1. Place the eggs in a saucepot and cover with cold water by 1-inch. Place over medium heat. Let the eggs come to a gentle simmer. Once the water comes to a simmer, and just before it begins to boil, cover the pot and turn off the heat. Set a timer for 10 minutes.

2. Fill a large bowl with lots of ice and some water.

3. When the timer goes off, carefully pour out the hot water and place the eggs in the ice bath until cooled completely, about 5 minutes. Then peel the eggs.

4. Slice the eggs in half and press on the bottoms of the halves with your thumb, popping out the yolks into a bowl. Set the whites aside for a moment.

5. Mash the yolks with the tines of a fork, and then add the mayonnaise, mustard and relish. Stir together until smooth and creamy, and then season with salt and pepper.

6. Chop up the whites of the eggs and add them to the bowl along with dill, celery, lemon zest and shallots. Stir, taste and adjust the seasoning to your liking.

7. Lightly toast the bread, and then generously butter each slice. Cut each slice in half on the diagonal into triangles and top with a nice pile of egg salad (about 2 heaping tablespoons).

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.