This egg salad recipe is sure to become one of your favorite meals! Thanks to lemon, mustard and lots of herbs, it is light, sparkling and fresh.
If you have hard boiled eggs Leftovers from Easter or Passover, make this egg salad recipe! If not, do it anyway. In my opinion, it really is a classic egg salad recipe want be. It still has a rich, creamy texture and tangy taste, but it’s fresher and more complex.
It uses far less mayonnaise than a traditional egg salad and gets a bright, salty flavor from capers, lemon juice, and lots of Dijon mustard. A sprinkling of celery seed, a sprinkling of turmeric, and a handful of fresh herbs tie it all together. Stuffed in a sandwich with crunchy veggies and veggies, it’s the perfect springtime lunch.
How to make the best egg salad
- Start with good hard boiled eggs. As with brownies and chocolate, your egg salad is only as good as your hard-boiled eggs. I do mine this hard boiled egg recipe, where I put the eggs in a saucepan of cold water and bring the water to a boil over high heat. When it boils, I take the pot off the stove, cover it and let the eggs sit in the hot water for 10-12 minutes. Then I transfer them to an ice water bath for 14 minutes before peeling them. Want more of my tips and tricks for making perfect hard boiled eggs? Check out my Hard Boiled Eggs recipe!
- Keep some texture. The best egg salad is a little chunky and coated in a rich, creamy dressing. It’s okay if the yolks crumble a bit when you fold the chopped eggs into the dressing, but don’t mash them too much.
- Go all out with the herbs. Fresh chives and dill give this recipe a bright, onion flavor and make it feel really fresh. If you don’t have any of these, use more of the other or add fresh parsley or scallions instead.
- Add a pinch of celery seeds. Celery seeds are the secret ingredient in Jack’s mom’s famous eggs, and this egg salad recipe is way over the top! Its distinctive savory flavor pairs perfectly with the fresh herbs, bright lemon and spicy mustard.
Egg Salad Sandwich Serving Suggestions
Once you’ve made this egg salad recipe, stack it on a sandwich with your favorite fresh toppings! I love it with radishes, veggies like watercress or lettuce, and pickled red onions. Enjoy your egg salad sandwich on its own or combine it with a fresh salad or soup. These recipes would all be good choices:
Check out my 37 Best Salad Recipes or my 35 Best Soup Recipes for more ideas!
If you don’t feel like a sandwich, you can serve the egg salad with crackers or pita or on spring vegetables. It will keep in an airtight container in the fridge for up to 3 days, so it’s a great recipe to make a quick lunch all week long. Find my best meal prep tips in this meal prep ideas blog post!
More sandwich and toast recipes
If you love this recipe, try one of these sandwiches next:
Then for more lunch inspiration, check out these 41 Healthy Lunch Ideas!
Best Egg Salad
serves 3
- ¼ Cup mayonnaise
- 1 teaspoon Extra virgin olive oil
- 2 teaspoon Dijon mustard
- 1 teaspoon capers
- 1 teaspoon fresh lemon juice
- 1 small clove of garlic, chopped
- ¼ teaspoon turmeric
- ¼ teaspoon sea-salt
- Freshly ground black pepper
- 6 hard boiled eggs, rolled
- pinches of celery seed
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh chives
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In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and a few pinches of black pepper.
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Beat in eggs, then stir in celery seeds, dill, and chives. If desired, lightly puree the mixture if it’s too chunky. Refrigerate until ready to serve.