During the rush of back‑to‑school season, parents need quick, efficient ways to encourage healthy eating without the usual moans and groans. Simple, nutrient‑rich recipes with kid‑approved textures make all the difference. This Quick‑Pickled Celery and Egg Salad turns classic egg salad into a fresh, tangy sandwich or wrap filling, offering creamy crunch and balanced nutrition for busy families.

Find more easy school-day recipe ideas at DudaFresh.com.

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Quick-Pickled Celery and Egg Salad

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 3

Quick-Pickled Celery:

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

Egg Salad:

• 6 large eggs
• cold water
• 1/3 cup mayonnaise
• 1/3 cup chopped pickled celery
• 1 green onion, thinly sliced
• 1 teaspoon yellow mustard
• 1 teaspoon hot sauce
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon celery salt seasoning

To make pickled celery: Use microwave or kettle to bring water to boil. Pour into large mason jar; add white vinegar, sugar, salt and peppercorns. Stir well to dissolve salt and sugar.

Add celery and dill. Cover with lid and chill 1 hour to overnight.

To make egg salad: Add eggs to medium saucepan and fill with cold water until eggs are covered. Over medium-high heat on stovetop, bring to boil. Turn off heat and cover with lid. Let sit 10 minutes. Drain and add eggs to bowl full of ice-cold water. Chill at least 10 minutes before peeling.

Chop hard-boiled eggs and add to mixing bowl. Add mayonnaise, pickled celery, green onion, mustard, hot sauce, tarragon and celery salt then stir to combine. Serve in sandwich or wrap, or with crackers.