Egg Salad With Sweet Pickles

Prep Time
Cook Time
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"I think you will enjoy this I know my family does, it's a nice change from the regular egg salad, this makes around 1 1/2 cups egg salad and should be enough for 2-3 sandwiches but for my large family I always double the listed amounts"

Original recipe yields 3-4 servings


  • Serving Size: 1 (188.9 g)
  • Calories 266.4
  • Total Fat - 15.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 423.5 mg
  • Sodium - 462.5 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.4 g
  • Protein - 18.1 g
  • Calcium - 86.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step 1

Peel and finely chop the the eggs, then place chopped eggs in a bowl. Add the onion and chopped sweet pickles. Mix in 2 tablespoons of the pickling juice and the mayonnaise. Mix in the parsley and blend the ingredients together until well mixed. Season with salt and pepper.

Step 2

Use for sandwiches.

Tips & Variations

No special items needed.



I really enjoyed this for lunch with a garden salad, I used 2 eggs a baby cornichon and some red onion and only realized after I had eaten I had forgotten the parsley. Thank you mom4_6 for a lovely lunch.

review by:
(13 Jul 2015)


oh yeah this is da bomb! The sweet pickles are really what takes this over the top, thank you

review by:
(5 Jun 2012)