Herbed Egg Salad
This Herbed Egg Salad is a fresh, protein-packed twist on the classic, loaded with dill, chives, celery, and a zesty Dijon-mayo dressing. It’s perfect for sandwiches, lettuce wraps, or a light, herbaceous lunch.
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.