I started cooking this egg salad dish as a way to use up hard boiled eggs left over from Easter one spring. I assumed it would be a one-and-done lunch—just a simple way to use up my leftovers—but to my surprise, I got addicted. Before long, I was cooking additional eggs to create more egg salad. This thing is truly excellent!
This egg salad dish is brighter and fresher than others. In my opinion, it’s what a classic egg salad dish actually aspires to be. It’s still rich, creamy, and delicious, but it uses significantly less mayo than is usual. Lemon juice, Dijon mustard, and (optional) capers give it a tart, salty bite, and heaps of fresh herbs push it over the top.
Stuffed into a sandwich with crisp carrots and greens, this egg salad is my ideal spring lunch. I hope you’ll enjoy it too!
Egg Salad Ingredients
Here’s everything you’ll need to prepare this quick egg salad recipe:
Eggs, of course! Prepare them according to this recipe on how to create hard boiled eggs. They’ll be simple to peel and feature dazzling yellow yolks!
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Mayonnaise - It makes the salad rich and creamy.
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Dijon mustard — For tangy, peppery taste. Feel free to sub yellow mustard if you want!
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Fresh lemon juice - It adds brightness.
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Red onion — For crisp and oniony bite.
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Fresh herbs - Chives and dill provide freshness to the salad and improve its savory flavor.
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And salt and pepper – To make all the flavors pop!
If you prefer, add some capers too. I adore their salty, briny flavor in this dish. Chopped dill pickles and a sprinkling of celery seed are other fantastic add-ins.
How to Make the Best Egg Salad
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This egg salad recipe is easy! Cook the hard boiled eggs, then peel and chop them. Dice the red onion and cut the fresh herbs too.
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Whisk together the mayo, mustard, lemon juice, salt, and pepper in a large bowl. Add the remaining ingredients and whisk to blend.
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Just chill and season to taste before serving. That’s it!
For The Best Results, Follow These Tips:
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Start with nice hard cooked eggs. I make mine by putting the eggs to a saucepan of cold water and bringing the water to a boil over high heat. When it reaches a rolling boil, I take the saucepan from the heat, cover it, and let the eggs remain in the hot water for 12 minutes. Then, I cool them in an ice water bath for 14 minutes before peeling. This approach delivers easy-to-peel eggs with yellow yolks. For additional ideas on preparing flawless hard boiled eggs, check out my hard boiled eggs recipe!
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Maintain some texture. The greatest egg salad is a touch lumpy, with a thick, creamy sauce around it. It’s alright if the egg yolks break a bit when you mix the chopped eggs into the dressing, but don’t mash them up too much.
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Go all in on the herbs. Fresh chives and dill lend vibrant, oniony taste to this dish, and they make it seem incredibly fresh. If you don’t have one of them, use more of the other, or add fresh parsley or green onions instead.
Read Also: Top 10 Ingredients for Stuffed Peppers with Rice
Find The Whole Recipe With Measurements Below
Ways to Serve
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Enjoy this egg salad straight from the dish, or scoop it up with crackers or crostini, serve it over lettuce or other greens, or fold it into pita or a tortilla to form a wrap.
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Or create an egg salad sandwich! Pile on fixings like lettuce, sprouts, or microgreens; thinly sliced cucumber, radishes, or avocado; and/or pickled red onions.
Storage Tips
For the freshest egg salad, follow these storage tips:
Store it in an airtight container. If you’re cooking egg salad sandwiches, don’t assemble them more than a few hours before you eat. If you make them too far in ahead, they’ll get soggy!
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Keep it in the fridge. It can deteriorate if it’s at room temperature for 2 hours or longer.
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Season to taste after cooling. I sometimes find that this salad requires an extra sprinkle of salt or squeeze of lemon after it’s been in the fridge. Don’t hesitate to sample yours after cooling and spice up the flavors if required!
