If you’re craving a fresh twist on a classic, you’re going to love this Creamy Herb Egg Salad Recipe. It brings together perfectly cooked eggs with vibrant herbs and a luscious, creamy dressing that creates a harmony of flavors and textures. Every bite is rich, tangy, and a little bit savory, making it a perfect, versatile dish that’s easy to whip up for lunch, picnics, or even a light dinner. Trust me, once you try this, you’ll wonder how you ever made egg salad without those bright herbs and that irresistible creaminess!
Ingredients You’ll Need
These simple, fresh ingredients come together to create the magic behind this recipe. Each one plays an essential role in building the perfect balance of flavors, textures, and colors — from the soft eggs and creamy mayonnaise to the zing of mustard and the fragrant crunch of fresh herbs.
- 6 eggs, room temperature: Cooking the eggs just right gives you a tender, creamy center perfect for chopping and blending.
- ¼ cup red onion, finely diced: Adds a sharp, sweet crunch that brightens each bite.
- ¼ cup mayonnaise: The creamy base that brings everything together with a smooth consistency.
- 1 tablespoon Dijon mustard: Introduces a subtle tang and depth of flavor.
- 2 tablespoons parsley, finely diced: Offers fresh, grassy notes that lift the salad.
- 2 tablespoons chives, finely diced: Adds a mild onion flavor without overpowering the dish.
- 1 teaspoon lemon juice: Provides a refreshing hint of acidity to brighten the whole salad.
- Kosher salt and freshly ground black pepper, to taste: Essential seasonings that enhance and balance all the flavors.
How to Make Creamy Herb Egg Salad Recipe
Step 1: Hard Boil the Eggs
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil, then reduce to a simmer and cook for 10 to 12 minutes. This timing ensures the yolks are set but still creamy, not dry or chalky, which is key for a silky egg salad.
Step 2: Cool the Eggs
Once cooked, immediately cool the eggs under cold running water or plop them into an ice bath. This stops the cooking process, making the eggs easier to peel and preserving their tender texture.
Step 3: Peel and Chop the Eggs
Peel the shells off gently to avoid tearing the whites. Then chop the eggs into small, bite-sized pieces so the salad blends seamlessly and each forkful has just the right amount of egg.
Step 4: Combine the Ingredients
In a large bowl, mix together the chopped eggs, diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice. Combining the herbs and tangy dressing with the eggs ensures each mouthful bursts with flavor and freshness.
Step 5: Season to Perfection
Finally, add kosher salt and freshly ground black pepper to taste. Seasoning is all about balancing the creaminess and herbaceous notes, so take your time seasoning gradually until it sings.
Step 6: Mix and Chill
Give everything a thorough but gentle mix until well combined. For best flavors, let the salad chill in the refrigerator before serving. This rest time lets the ingredients meld together, creating that crave-worthy Creamy Herb Egg Salad Recipe taste.
How to Serve Creamy Herb Egg Salad Recipe
Garnishes
To elevate your Creamy Herb Egg Salad Recipe, sprinkle additional fresh herbs like parsley or chives on top right before serving. A dusting of smoked paprika or a few thinly sliced radishes can add a pop of color and an extra layer of flavor that’s both eye-catching and delicious.
Side Dishes
This egg salad pairs wonderfully with crunchy toast points, crisp lettuce leaves, or even fresh vegetable sticks for a light, refreshing meal. Consider serving it alongside a green salad or a bowl of homemade soup for a satisfying lunch or dinner.
Creative Ways to Present
Try scooping the Creamy Herb Egg Salad into ripe avocado halves for a creamy, nutrient-rich treat. You can also use it as a filling for sandwiches, wraps, or stuffed tomatoes to turn it into a versatile dish that adapts beautifully to your mealtime mood.
Make Ahead and Storage
Storing Leftovers
Store your Creamy Herb Egg Salad Recipe in an airtight container in the refrigerator. It stays fresh and flavorful for up to three days, which makes it perfect for preparing in advance or enjoying as leftovers for a quick meal.
Freezing
Because of the mayonnaise and fresh herbs, freezing egg salad isn’t recommended — it can alter the texture and flavor significantly. It’s best enjoyed freshly made or stored in the fridge for a few days.
Reheating
This egg salad is best served cold or at room temperature, so reheating isn’t necessary. Simply take it out of the fridge a little before serving to soften the flavors and bring out its creamy goodness.
FAQs
Can I use mustard other than Dijon in this recipe?
Absolutely! While Dijon mustard adds a smooth tanginess, yellow mustard or whole grain mustard can also work. Just expect a slightly different flavor profile, but still delicious.
What’s the best way to peel hard-boiled eggs without making a mess?
Using eggs that are a few days old rather than fresh ones helps the shells come off easily. Also, cracking the shell gently all over and peeling under running water can make the process smoother.
Can I substitute mayonnaise for a healthier alternative?
Yes, Greek yogurt or avocado can be great substitutes if you want a lighter or more nutrient-packed version. Just keep in mind the texture and flavor might shift slightly but will still be tasty.
How can I make this recipe vegan?
To make a vegan version, replace eggs with chickpeas mashed to a similar texture and use vegan mayo. Fresh herbs and mustard will keep the salad flavorful and creamy.
Is it possible to add other herbs or spices?
Definitely! Dill, tarragon, or cilantro can bring new flavor dimensions. A pinch of smoked paprika or curry powder also works well, depending on your taste preferences.
Final Thoughts
This Creamy Herb Egg Salad Recipe is one of those simple yet spectacular dishes that never fail to impress. Its perfect blend of herbs, a creamy dressing, and delicate eggs makes it a go-to comfort food with a fresh lift. I encourage you to try it out soon — it’s not only straightforward to prepare but also endlessly satisfying and crowd-pleasing. Enjoy every creamy, herby bite!
Print
Creamy Herb Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This classic egg salad recipe combines perfectly cooked hard-boiled eggs with a creamy mixture of mayonnaise, Dijon mustard, fresh herbs, and a hint of lemon juice. It’s a simple, flavorful dish ideal for sandwiches, salads, or as a protein-packed snack, offering a fresh and tangy twist with parsley and chives.
Ingredients
Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a gentle boil over medium-high heat, then reduce the heat and let the eggs simmer for 10-12 minutes until they are hard-boiled.
- Cool the eggs: Remove the eggs from the boiling water and cool them immediately under cold running water or place them in an ice bath to stop the cooking process and make peeling easier.
- Peel and chop: Once completely cooled, carefully peel the eggs and chop them into small, bite-sized pieces suitable for mixing.
- Combine ingredients: In a large mixing bowl, add the chopped eggs together with the diced red onion, mayonnaise, Dijon mustard, finely diced parsley, chives, and lemon juice.
- Season: Add kosher salt and freshly ground black pepper according to your taste preferences for a well-balanced flavor.
- Mix and serve: Thoroughly mix all the ingredients until well combined. Serve the egg salad chilled for the freshest taste, perfect for sandwiches or as a side dish.
Notes
- For easier peeling, use eggs that have been refrigerated for at least a few days.
- Adjust the amount of mayonnaise and mustard according to desired creaminess and tanginess.
- Fresh herbs like parsley and chives add brightness; substitute with dill or tarragon if preferred.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on whole grain bread or crisp lettuce leaves for a lighter option.
