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!
You can serve this one 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.) And if you love easy, feel-good lunches, you should also try this tuna salad or avo chicken salad sandwich.
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.
Hot 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
Step 1: First you'll want to carefully place your eggs into a medium-sized pot and cover them with just enough water that they're submerged.
Then, boil the water over medium-high heat and start your timer once the water is boiling for 12 minutes.
Pro tip: No one likes rubbery eggs with grayish-green edges, and you can avoid that by simply making sure you don't overcook your eggs. 12 minutes max is my personal rule of thumb.
Step 2: Once you get the eggs going, use a good knife to finely dice the celery and red onion. For these veggies, the smaller the dice the better; they'll give that subtle flavor and crunch to the salad without the overwhelm. Also, chop your fresh herbs while you're in chop mode.
Step 3: Halfway fill a glass bowl and add a good amount of ice. After your timer goes off, use a slotted spoon to carefully transfer the eggs into the ice bath. Give them a minute or two to fully chill off.
Step 4: Go ahead an peel your eggs once they're cool, and give them a good rinse in a colander to make sure all of the shells are gone. (Because no one likes crunching on a shell piece during lunch!)
Then, chop them into small pieces; feel free to leave a little chunkier if you'd prefer. It's all good.
Step 5: Now that everything's chopped, throw it all in a mixing bowl with the other ingredients. Well not actually throw, but you catch my drift. I get so excited at this step because I know that lunch is soooooo close now!
Step 6: Give it all a good mix, and feel free to add a little extra mayo if needed.
Step 7: Serve it garnished with some extra fresh herbs, or...
Step 8: Make an egg salad sandwich with a couple slices of toasted bread and some lettuce! Nothing better. 🙂
🍳 Recipe
Best Egg Salad Recipe (Crunchy & Refreshing)
Ingredients
Equipment
Method
- Hard boil: 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
- Dice: 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
- Chill: 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.
- Mix: 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
- Enjoy: 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.8 slices whole-grain bread, 4 slices lettuce
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