Egg Salad with Pickles

15 8 servings, 1/4 cup (50 mL) each
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8 servings, 1/4 cup (50 mL) each

This easy-to-make egg salad recipe is the perfect filling for your next sandwich. The MIRACLE WHIP and sweet pickles add the perfect complement of flavours to the eggs, mustard, celery and green onions.

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What You Need

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Make It

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  • Chop eggs; place in medium bowl.
  • Add Miracle Whip and mustard; mix with fork until blended.
  • Add remaining ingredients; mix well.

Special Extra

Add 1 tsp. chopped fresh tarragon to the egg salad.


Prepare using chopped dill pickles.

Serving Suggestion

Serve as a sandwich filling for your favourite bread. Or, serve spooned over crisp lettuce for a simple salad.

How to Hard Cook the Eggs

Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat if using electric range. If using a gas range, turn off the heat. Let eggs stand 20 min. Add eggs immediately to a bowl of ice water. Let stand until completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.


  • 8 servings, 1/4 cup (50 mL) each

Nutritional Information

Serving Size 8 servings, 1/4 cup (50 mL) each
Calories 90
% Daily Value
Total fat 6g
Saturated fat 1.5g
Cholesterol 145mg
Sodium 200mg
Carbohydrate 4g
Dietary fibre 0g
Sugars 2g
Protein 5g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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