Combine. Add all ingredients to a large bowl and stir to thoroughly incorporate.
Serve. Cover the bowl with plastic wrap and allow it to rest in the fridge for 30 minutes before serving (note 4). Eat it with a spoon, scoop it onto toast, or into lettuce wraps, and enjoy!
Classic - Recipe as shared above.
Relish - Add 3 tablespoons of relish. Opt for dill relish if keto.
Avocado - Mash 1 medium avocado with the back of a fork, along with your pickle juice. Leave out the mayonnaise
Deviled - Remove cayenne pepper, and add 3 1/4 teaspoons of smoked paprika.
Smoked salmon - Add 6 ounces of chopped smoked salmon, 3 tablespoons of capers, and 1 tablespoon of dill. Swap mayonnaise for 1/4 cup of cream cheese, and lemon juice for pickle juice.
Buffalo - Add 1/2 cup of Frank's Red Hot, 1/4 cup blue cheese, and 1/2 cup additional chopped celery. Use green onions instead of red onions.
Easy hard-boiled eggs - Cover eggs with 1 1/2" water in a large saucepan and bring water to a boil. Remove from heat, secure lid, and set aside to rest for 18 minutes. Use a slotted spoon to place eggs in a large bowl of water and ice. Once cool enough, peel + chop.
Easier hard-boiled eggs - Purchase hard-boiled eggs from Costco or Trader Joe's! Just be sure there are no preservatives added, as this will affect the taste.
Pickles - I prefer dill to sweet pickles, but either will work.
Egg salad tends to taste better after a few hours in the fridge. It's hard, I know! But worth it.
Nutritional information is based on 1 serving if you divide this recipe into 6 servings (about 1/2 cup) and is for the "traditional" variation: