Easy Homemade Egg Salad with Fresh Herbs
Whip up this Easy Homemade Egg Salad with Fresh Herbs for a light and flavorful meal. Perfect for sandwiches, wraps, or a quick lunch.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 1x
- Category: side dish
- Method: Stovetop cooking
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
-
1 teaspoon Dijon mustard
-
1 teaspoon lemon juice (optional, for brightness)
-
1 tablespoon finely chopped fresh dill
-
1 tablespoon finely chopped fresh parsley
-
1 tablespoon finely chopped fresh chives (or green onions)
-
Salt and freshly ground black pepper, to taste
-
Optional: pinch of paprika or cayenne for a little kick
Instructions
-
Boil the Eggs:
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then cover, turn off the heat, and let sit for 10–12 minutes. -
Cool and Peel:
Drain the hot water and transfer the eggs to an ice bath (or run under cold water) to cool completely. Peel and chop the eggs. -
Make the Dressing:
In a mixing bowl, stir together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. -
Combine:
Add the chopped eggs and fresh herbs to the bowl. Gently fold everything together until well mixed. Taste and adjust seasoning if needed.
-
Serve:
Chill for 15–20 minutes for the flavors to develop, then serve on toasted bread, croissants, in lettuce wraps, or over a bed of greens.
Notes
💡 Tips:
-
Use farm-fresh eggs for the best flavor and color.
-
Mix in a spoonful of plain Greek yogurt for added tang.
-
Add chopped celery or pickles for crunch if you like a classic deli-style version.