Herby Egg Salad
This egg salad is packed with herbs to give it a vibrant flavor that’s just a bit different than the classic egg salad. It’s so easy to make too!
This Herby Egg Salad is just in time for Easter! Ya know, that time of year when we all have at least a dozen hard boiled eggs and nothing to do with them? Turn them into this!
Of course you can (and should) make egg salad any time of year. I love Easy Classic Egg Salad because it reminds me so much of childhood. My mom loved making egg salad sandwiches and my sister and I loved eating them. (Which in hindsight might be strange because I can’t get my kids interested at all.)
This version is a little special with red onion, dijon mustard instead of traditional yellow mustard, and plenty of herbs.
Enjoy it on a bed of lettuce, in a sandwich (my favorite way to serve it), in a wrap, or with crispy crackers.
For this recipe you’ll need (full ingredients list and instructions are in the recipe card below):
- Dijon mustard
- Lemon juice
- Red onion
- Fresh parsley
- Dried or fresh dill
- Dried or fresh basil
- Garlic powder
Can this recipe be doubled?
Yes, you can easily double the recipe. Just be sure to use a large enough pot to accommodate a dozen eggs.
How to prepare perfect hard boiled eggs
- Add eggs to the bottom of a pot in a single layer.
- Add cold water to the pot until the eggs are completely covered. The water should be about 1 inch above the eggs.
- Bring the water to a boil on high heat.
- Once the water is boiling, turn off the heat and cover the pot.
- Let the eggs sit in the covered pot with water for 8 to 12 minutes so they continue to cook. (Be sure to leave it covered!)
- Place the eggs in a bowl of cold water (with or without ice) for 5 to 10 minutes or until eggs have cooled.
How to cleanly peel eggs
Sometimes eggs peel beautifully and sometimes the shell is really stuck on there (resulting in a lumpy looking peeled egg). Ever wonder why? The main factor is the age of the egg. A fresh egg is going to be harder to peel. An older egg is easier to peel. So the best way to ensure that the eggs peel cleanly is to use older eggs.
The good news is that either way the eggs will taste great! And since we’re chopping these eggs up it doesn’t matter at all!
Is this egg salad Whole30 compliant?
Yes, if you use an allowed mayo and dijon mustard. There are plenty of Whole30 compliant mayos out there but the dijon mustard can be a bit trickier. Primal Kitchen makes a compliant dijon mustard that I recommend! You can also use yellow mustard if you have a hard time finding a dijon that works.
Is this egg salad dairy free?
Yes, most mayo is dairy free but check the label if you have concerns and want to be sure. And while (based on the number of questions I get about this) many people seem to think eggs are dairy… eggs are most definitely not dairy. So you’re good there!
Dried vs fresh herbs
I’m a huge fan of both fresh and dried herbs. Fresh herbs add such bright flavors to any dish. Of course I love how dried herbs are easy to keep on hand. They also pack a bigger punch of flavor which is why you have to adjust the measurements when using dried if a recipe calls for fresh.
If using fresh when a recipe calls for dried you’ll want to use 3 times as much.
If using dried when a recipe calls for fresh use 1/3 as much.
Can you swap the herbs?
I strongly recommend sticking with the fresh parsley and not substituting dried parsley or another fresh herb there. It has a mild flavor and adds a bright something to this egg salad that you don’t want to miss out on.
You can easily swap out the dried dill and basil for fresh dill and basil or even another dried herb. Cilantro or rosemary would be great!
How to serve
Enjoy on a bed of lettuce, in a sandwich, in a wrap, or with crackers.
More recipes like this:
Herby Egg Salad
- 6 eggs
- 1/4 cup medium red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 tsp dried dill, If using fresh dill you'll want 3/4 tsp
- 1/4 tsp dried basil, If using fresh basil you'll want 3/4 tsp
- 1 1/2 tsp lemon juice
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard, Can use regular yellow mustard
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Add eggs to the bottom of a pot in a single layer. Add cold water to the pot until the eggs are completely covered. The water should be about 1 inch above the eggs. Bring the water to a boil on high heat. Once the water is boiling, turn off the heat and cover the pot. Let the eggs sit in the covered pot with water for 8 to 12 minutes. (Be sure to leave it covered!) Place the eggs in a bowl of cold water (with or without ice) for 5 to 10 minutes or until eggs have cooled.
- Gently tap the eggs against a hard surface so cracks form in the shell. Carefully peel away the shell and discard.
- Slice the eggs in half. Then slice again until you achieve the texture you like. (Some prefer a chunkier egg salad while others like more of a mashed texture. The choice is yours.)
- Add the chopped hard boiled eggs to a bowl with mayonnaise, dijon mustard, lemon juice, red onion, parsley, dill, basil, salt, garlic powder, and pepper. Stir until well combined. Taste. Add more salt if desired.