Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.


"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar." -Thomas Jefferson, Virginia Farmer

The refrigerator light goes on...

Egg salad might be one of those dishes that nations go to war over. I can see a setting where two presidents are having a chat and one mentions that he prefers sweet pickle relish and the other says that she only uses dill pickles. Their respective ministers of war take up the discussion and the conversation gets heated and the next thing you know index fingers are hovering over red buttons ready to launch all out war.

This version calls for the generic sweet gherkin pickle but you might want to use something else. My preference is thinly sliced cornichon. You might like dill or sweet pickle relish, diced bread and butter pickle slices, or even something a bit spicy. I particularly love capers in egg salad.

This recipe is also great when made with avocado instead of the mayonnaise. About 1/3 of an avocado mashed up works great.


Egg Salad

Servings: 4 | Serving size: 1/2 cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied or divided by 2. Egg salad will keep well for 48 hours if kept refrigerated.

Egg Salad recipe from Dr. Gourmet


  • 3 quarts water
  • 8 large eggs
  • 2 large ribs celery (finely diced)
  • 1/2 cup sweet gherkin pickle (finely diced)
  • 3 Tbsp reduced-fat mayonnaise
  • fresh ground black pepper to taste
  • 1/4 tsp salt

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes.

Remove from the heat and let the eggs stand in the hot water for 12 minutes.

Remove the eggs from the water and place in cold water.

After about 2 minutes the eggs will be easy to peel.

Coarsely chop the cooked eggs.

Add them to a mixing bowl with the diced celery, diced pickle, mayonnaise, pepper and salt.

Fold together gently and chill at least one hour.

Nutrition Facts

Serving size: 1/2 cup

Servings: 4

Amount Per Serving

Calories 120 Calories from Fat 72
% Daily Value
Total Fat 8g 10%
    Saturated Fat 2.5g 12%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 250mg 83%
Sodium 320mg 14%
Total Carbohydrates 3g 0%
    Dietary Fiber 0g 0%
    Sugars <1g
Protein 9g
Vitamin A 12% Vitamin C 0%
Calcium 4% Iron 7%
Vitamin K 10mcg Potassium 200mg