Friday, February 22, 2013

Egg Salad with Stone Ground Mustard and Pickled Celery

I found this recipe for egg salad about a week ago and its addition of pickled celery had me hooked (I like pickley things).  I don't make egg salad very often with the exception of when I was pregnant with my now almost 9 year old (how did time go so fast??).  Once I slowly crept out of the "food is not my friend" stage, I found that I could manage to eat egg salad sandwiches on white bread.  I am pretty sure that I ate an egg salad sandwich for lunch the entire second half of my pregnancy (that is a lot of eggs).  I think it's safe to say that the reason egg salad hasn't made frequent appearances in my kitchen is because of my egg overdose 9 years ago. But I can assure you that after eating this egg salad for lunch yesterday, it won't stay away for long and is sure to make many more appearances in the very near future. (The pickled celery is awesome!)

Egg Salad with Stone Ground Mustard and Pickled Celery
Pickled Celery

1/4 cup white wine vinegar
1/4 cup water
2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, very small dice

Combine vinegar, water, kosher salt and sugar in a jar and stir or shake until the salt and sugar dissolves.  Add diced celery to jar, cover and place in the fridge for at least 30 minutes, ideally one hour and up to one week.

Egg Salad

4 large hard boiled eggs, chopped
2 teaspoons stone ground mustard
1 tablespoon minced red onion
2 tablespoons mayonnaise
2 tablespoons pickled celery (or more to taste)
Salt and freshly ground black pepper to taste
Fresh dill (to garnish)

Place chopped hard boiled eggs in a medium bowl.  Add mustard, red onion, mayonnaise, pickled celery, salt and pepper and mix to combine.  Taste and adjust seasoning if necessary.  Serve on lightly toasted good quality bread.  (I had a loaf of bread that I had made for a different meal in my freezer that worked great.  The recipe for the bread is on my Aunt Traci's blog.  See recipe here.)

Recipe adapted slightly from Smitten Kitchen


  1. OH.MY. GOSH. This looks amazing. Putting this on my list of recipes to try soon!

    1. Amanda, Thanks for your comment. I just visited your blog for the first time and thought it was great! I'm excited to try some of your recipes!

  2. Hello! I’m a follower of your blog and would love it if you joined me at my weekly Clever Chicks Blog Hop.

    I hope you can make it!
    Kathy Shea Mormino
    The Chicken Chick