Looking for an egg salad recipe that's anything but bland or mushy? This one will totally change your opinion on the lunch box staple. I'm talking crisp, refreshing veggies and bright, tangy flavor that is 100% deli-worthy. It's the perfect go-to lunch when you want something satisfying yet light, and you probably already have most of the ingredients on hand!
So what makes this recipe stand out out of all of the egg salad recipes out there? Honestly, it's all in the balance of textures and flavors here. Just the right amount of mayo for creaminess, plus fresh herbs and a hint of acidity from the Dijon and lemon to keep it bright. Plus, the mix of soft eggs and crunchy veggies gives it that perfect café-style texture. I've been testing and refining this one over many years for the best flavor and consistency every time.
🌿 Ingredients
Feel free to get creative with the fresh herbs depending on what you have on hand. Any combination of dill, parsley or chives would be delicious! Fresh are best, but you could substitute a little dried in a pinch.
And, if you'd like, you could substitute Greek yogurt for the mayo to lighten things up even more.
Egg peeling tip
Did you know that older eggs actually peel better than fresher eggs? Now I'm not saying to use expired eggs here, but if you've had some eggs on hand for a while that need a purpose in life, egg salad is the perfect solution. You won't believe how much easier they are to peel. 🙂
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
You can serve this egg salad on some toasted bread with a little lettuce for the best egg salad sandwich you've ever had (seriously, just try it and lmk what you think in the comments.)
Pro tip: If you're cooking for one, this recipe is great for meal prep since it makes just three servings that save well. In addition to sandwiches, it's also delicious over a bed of simple mixed greens.
🍅 Use up the extras
Use up extra celery, red onion or parsley in a classic tuna salad, or use fresh dill in this avo chicken salad (two of my other go-tos for lunchtime!)
And if you have extra eggs to use up, browse my favorite egg recipes for one.
🍳 Recipe
Best Egg Salad Recipe (Crunchy & Refreshing)
Ingredients
Equipment
Method
- Place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat and then reduce the heat a little to a gentle boil and cook for 12 minutes.6 large eggs
- Meanwhile, while the eggs are cooking, finely dice the celery and red onion, and chop the dill and parsley.1 rib celery, 2 tablespoons red onion, 2 teaspoons fresh dill, 2 teaspoons fresh parsley
- Transfer the eggs to an ice bath in a separate bowl using a slotted spoon. Let them sit in the ice water for a couple minutes to cool, and then peel and wash of any shell fragments using a colander. Then, dice them into small pieces.
- Place all of the ingredients into a mixing bowl and stir to combine. If needed, add a little extra mayo and mix again.¼ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, sea salt, freshly ground black pepper
- Season with a little extra salt and pepper if you'd like, and serve as is or on some toasted bread with lettuce for an egg salad sandwich.whole-grain bread, lettuce
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!
Leave a Reply