Combine mayonnaise, pickle juice, lemon juice, mustard, Worcestershire sauce, ground paprika, salt and pepper in a medium bowl until smooth.
Add remaining ingredients and stir well to evenly coat with sauce. Use right away or refrigerate in airtight dish for up to 3 days.
Notes
Ingredient notes
Eggs: I cook eggs for my egg salad for 16 minutes with the method I describe in this recipe. Chop them up for a chunkier egg salad, or mash them with a potato masher for a creamier salad.
Celery/green onion/red onion: This is my favorite combination of aromatic ingredients to add flavor and some sharpness to the egg salad, but you can use just one or two if you prefer, or leave them out entirely if they are not to your taste. Keep in mind that it will make the taste of the egg salad more simple.
Mustard: If you don’t like mustard, feel free to leave it out.
Worcestershire sauce: Soy sauce is a great substitute if you don’t keep Worcestershire sauce on hand. Alternatively, you can also add an additional teaspoon of pickle juice or vinegar.
Pickle juice: This is just the brining liquid from a jar of pickles. It’s such a great secret ingredient to add a ton of flavor and some tangy notes! I use Cornichon pickles from Maille, because they are my favorite. Avoid sweeter pickle variations, briny/tangy ones work best here. If you don’t have any pickles on hand, feel free to use additional vinegar in place of the pickle juice.
Recipe tips
ScaleThis is an easy recipe to scale up or down. Just use as many eggs as you need and adjust the remaining ingredients to reflect the amount of eggs you’re using.I usually calculate about 1 egg per person as part of a brunch spread or for mid-sized sandwiches, 1.5 eggs per person for a larger sandwich or 2 eggs for big eaters or for a meal where the egg salad is the main part.TextureChopping the egg, then stirring it into the sauce with the other ingredients makes a more chunky egg salad. I like it this way for lettuce cups or on croissants, and to serve with salad to be eaten with a fork.For a sandwich on bread, though, I prefer mashing the eggs with a potato masher (you can even just throw them in whole and then mash up everything for the creamiest consistency). It just sticks better between two slices of bread and holds up better if you need to wrap up the sandwich and keep it in a lunch cooler for a couple of hours.Make sure you do not mash too much to turn it into a smooth cream though - you still want chunks in there, just more mashed vs chopped to yield a thicker, creamier "sauce" with smaller egg pieces.Storage tipsKeep the egg salad in an airtight container and refrigerate it at all times. Use it within 3 days of making it.