Egg Salad Sandwich with Dill and Pickled Celery


Pickled celery makes this egg salad sandwich just a little bit different. Combined with fresh dill, it really takes your egg salad to the next level. Click this link:  to read more about cooking with fresh dill by our Seasonal Chef.


Egg Salad Sandwich with Dill and Pickled Celery

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4 to 6 servings

Egg Salad Sandwich with Dill and Pickled Celery

This slightly different take on the typical egg salad was inspired from a Smitten Kitchen recipe. Don't skip the pickled celery step - it really makes the dish!


  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 3 teaspoons sugar
  • 3 teaspoons salt
  • 2 whole stems of dill
  • 1 garlic clove smashed
  • 1 cup celery, 1/4" dice, about 3 stalks
  • 12 hard boiled eggs
  • 1/3 cup plain Greek yogurt
  • 1/4 cup low fat mayonnaise, I used Hellman's
  • 1 tablespoon of old fashioned grainy mustard, I used Maille
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 2 tablespoons dill, finely chopped, plus more to taste
  • 1/3 cup scallion, white and green parts thinly sliced, about 2


  1. Combine the water, vinegar, sugar, salt, dill and garlic in a 1 pint glass jar and shake until the salt and sugar dissolve. Add the celery and let it sit on the counter for 30 minutes.
  2. Peel the eggs and place the yellow centers in a large glass bowl. Chopped the whites and place in a separate bowl. You should end up with about 3 cups of whites.
  3. Add the yogurt, mayonnaise, mustard, salt, pepper, dry mustard and paprika to the yellows. Mix well.
  4. Fold in the scallions and whites and have a taste. Don't worry just yet about the salt. The celery is going to add a little saltiness to the dish. Taste more for the dill. If you want a little more, now is the time to add. Just do it a little at a time.
  5. Once the celery has had a chance to sit for 30 minutes in the brine drain well, but do not rinse. Add to the egg salad, folding in carefully. You don't want to break down the whites. It's nice to see them in the overall salad.
  6. Taste again for seasoning. Place in an airtight container in the 'fridge until ready to use.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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