This Herbed Egg Salad is a vibrant twist on the classic.
Made with chunky hard-boiled eggs, fresh herbs, and a creamy Dijon mustard dressing, it’s a refreshing and satisfying dish perfect for sandwiches, wraps, or lettuce cups.
Whether you’re meal-prepping for the week or making a quick lunch, this egg salad delivers big flavor with minimal effort.
Why You’ll Love This Recipe
Ready in 20 minutes – Quick and simple
Fresh herbs elevate the flavor
Rich in protein and low in carbs
Perfect for sandwiches, wraps, or lettuce cups
Make-ahead friendly – Great for meal prep
Gluten-free and customizable
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs – The base of this salad, chopped chunky
Celery – Adds crunch and freshness
Red onion – A touch of bite and color
Fresh dill & chives – Bring a garden-fresh flavor
Mayonnaise – Classic creamy base
Dijon mustard – Sharp, tangy bite
Lemon juice – Adds acidity and brightness
Paprika – Warm undertone
Garlic – Finely minced for depth
Pro Tips Before You Start
Use older eggs for easier peeling
Cool eggs in an ice bath to prevent gray yolks
Chop herbs finely to distribute flavor evenly
Adjust texture – mash eggs more for a smoother salad
Double the batch – stores well for up to 3 days
How to Make Herbed Egg Salad
Step 1: Chop 8 hard-boiled eggs and place in a bowl.
Step 2: Add 2 tbsp celery, 3 tbsp red onion, 3 tbsp dill, and 3 tbsp chives.
Step 3: In a separate bowl, whisk ⅓ cup mayo, 2 tsp lemon juice, 2 tsp Dijon
½: Mix dressing into the egg mixture. Stir gently to coat. Serve chilled or immediately.
What to Serve With Herbed Egg Salad
Toasted bread or croissants – For hearty egg salad sandwiches
Romaine or butter lettuce leaves – For a low-carb wrap
Crackers or pita chips – For snacking or party platters
Sliced tomatoes or cucumbers – Light and refreshing pairing
Potato chips – For crunch alongside creamy salad
Variations / Substitutions
Greek yogurt – Use half mayo, half yogurt for a lighter version
Add pickles – A little chopped dill pickle or relish for tang
Swap herbs – Try parsley, basil, or green onions
Make spicy – Add a dash of hot sauce or cayenne
Vegan option – Use chopped tofu and vegan mayo
Storage & Meal Prep Tips
Refrigerate in an airtight container for up to 3 days
Do not freeze – the eggs and mayo don’t thaw well
Make ahead – Chop eggs and herbs, store separately, and mix before serving
Perfect for meal prep lunches – Serve with crackers or veggies
FAQs
Can I make egg salad without mayo?
Yes! Sub with Greek yogurt, mashed avocado, or a mix of both.
What’s the best way to boil eggs for salad?
Place eggs in cold water, bring to boil, cover, turn off heat, and sit for 10–12 minutes.
Can I add other proteins?
Chopped bacon or smoked salmon make great additions.
Is this recipe gluten-free?
Yes, as long as the mustard and mayo are certified gluten-free.
Can I make it ahead for a party?
Absolutely. Make the salad a few hours in advance and keep chilled until ready to serve.
How do I make it extra creamy?
Mash half the eggs and mix thoroughly with dressing.
Final Thoughts
This Herbed Egg Salad is fresh, creamy, and bursting with flavor from the herbs and zesty dressing.
It’s a fantastic way to upgrade your classic egg salad and perfect for everything from weekday lunches to weekend brunches.
Easy, nutritious, and so satisfying—this is a staple recipe you’ll come back to again and again.
Herbed Egg Salad
Ingredients
For the Salad
- 8 hard-boiled eggs chopped
- 2 tbsp celery finely chopped
- 3 tbsp red onion finely chopped
- 3 tbsp fresh dill chopped
- 3 tbsp fresh chives chopped
For the Dressing
- ⅓ cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1 garlic clove minced
Instructions
- Boil and peel eggs. Chop into chunks.
- Add celery, red onion, dill, and chives to eggs.
- In a bowl, whisk all dressing ingredients.
- Mix dressing into the egg salad and serve.
- See full steps with tips & photos → https://mischacrossing.com/herbed-egg-salad/
Notes
- Make Ahead: Egg salad can be made up to 2 days in advance—store in an airtight container in the fridge.
- Serving Ideas: Great on toast, croissants, crackers, or in lettuce cups for a low-carb option.
- Add-Ins: Try capers, arugula, or a dash of hot sauce for extra flavor.
- Lighter Option: Substitute half the mayo with plain Greek yogurt for a tangier, lighter version.
