Full Pickled House Egg Salad Recipe

Boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Add 2 tablespoons white vinegar. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit 10–12 minutes for hard-cooked eggs.

Ice bath and peel

Transfer eggs to an ice bath and cool for at least 10 minutes. Gently crack and peel eggs; set aside.

Prepare pickling brine

In a small saucepan combine 2 cups water, 1 cup distilled white vinegar, 1 tablespoon sugar, 1 teaspoon kosher salt, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, smashed garlic cloves, and dill sprigs. Add thinly sliced red onion if using. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool to room temperature (about 20–30 minutes).

Jar the eggs

Place peeled eggs into a clean jar(s) and pour cooled pickling brine over eggs so they are fully submerged. Add any remaining aromatics (extra dill or peppercorns) on top. Seal and refrigerate at least 24 hours; best after 48 hours for fuller pickle flavor. Eggs will keep in fridge up to 2 weeks.

While eggs pickle (or using previously pickled eggs), prepare the salad base: crisp and chop romaine lettuce and place in a large mixing bowl. Halve cherry tomatoes, peel/seed and dice cucumber, chop smoked turkey, pull apart pulled pork into bite-sized pieces, and crumble or chop cooked bacon. Add all components to the bowl and lightly toss to combine.

Make a light dressing for the greens (optional): whisk together 1 tablespoon olive oil and 1 teaspoon red wine vinegar with a pinch of salt and pepper; toss with the romaine and vegetables just before assembling to keep lettuce from wilting.

When pickled eggs are ready, remove 8 eggs from the jar, reserving a little pickling liquid if you like a tangier egg salad. Chop the pickled eggs into roughly 1/2-inch pieces.

In a bowl combine chopped pickled eggs, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 2 tablespoons minced chives, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir gently to combine. Adjust seasoning or add 1–2 teaspoons reserved pickling liquid if you prefer more acidity. Chill briefly (10–15 minutes) if desired.

Divide the romaine and mixed proteins (smoked turkey, pulled pork, and bacon) among 4 plates or serve family-style in a large bowl.

Place generous scoops (about 1/2 to 3/4 cup) of the pickled egg salad on top of each salad portion, arranging it so it is the focal point of each plate.

Garnish with extra chives and dill if desired. Serve ranch dressing on the side (about 3 tablespoons per serving) so guests can add to taste. Offer extra pickled eggs or pickling liquid on the side if desired.

Serve immediately. Leftover egg salad will keep covered in the refrigerator for up to 3 days; pulled pork and bacon are best eaten within 1–2 days after assembly.