Quick-Pickled Celery & Egg Salad

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PREP TIME
15 min
COOK TIME
10 min
TOTAL TIME
25 min
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YIELD
3 servings

What You Need

For the quick pickled celery:

  • ⅓ cup hot water
  • 2/3  cup white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon whole peppercorns
  • 1.5 cups sliced  Dandy® celery, cut into 1/4-inch pieces, about 3 celery ribs
  • 1 sprig fresh dill

For the egg salad: 

  • 6 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup chopped pickled celery
  • 1 green onion, thinly sliced
  • 1 teaspoon yellow mustard
  • 1 teaspoon Tabasco
  • 1 tablespoon chopped fresh tarragon 
  • ¼ teaspoon celery salt seasoning

Make It

For the Pickled Celery:

  1. Bring water to a boil in the microwave or with an electric kettle. Pour into a large mason jar and add the white vinegar, sugar, salt, and peppercorns. Stir well to dissolve the salt and sugar. 
  2. Add the celery and a sprig of fresh dill. Cover with a lid and chill for at least 1 hour to overnight. 

For the Egg Salad: 

  1. Add the eggs to a medium saucepan and fill with cold water until the eggs are covered. Bring to a boil over medium-high heat on the stovetop. Turn off the heat and cover with a lid. Let sit for 10 minutes. Drain and add the eggs to a bowl full of ice cold water. Allow to chill for at least 10 minutes before peeling,
  2. Chop the hardboiled eggs and add them to a mixing bowl. Add the rest of the egg salad ingredients and stir to combine. Serve salad in a sandwich, wrap, or with crackers. 

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