This egg salad recipe is sure to become one of your favorite lunches! Thanks to lemon, mustard, and lots of herbs, it’s bright, tangy, and fresh.
If you have boiled eggs leftovers from an Easter or Passover celebration, make this egg salad recipe! If you don’t, do it anyway. In my opinion, this is what a classic egg salad recipe is like be. It still has that rich, creamy texture and tangy flavor, but it’s fresher and more complex.
It uses less mayo than traditional egg salad, and it gets a bright, tangy flavor from capers, lemon juice, and lots of Dijon mustard. A pinch of celery seed, a dash of turmeric, and a handful of fresh herbs round it all out. Sandwiched with crisp vegetables and greens, this is the perfect spring lunch.
How to Make the Best Egg Salad
- Start with a good hard-boiled egg. As in brownies and chocolate, your egg salad will be just as good as your hard-boiled egg. I do my thing this hard boiled eggs recipe, where I add the eggs to a pot of cold water and bring the water to a boil over high heat. Once it reaches a boil, I remove the pot from the heat, 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 I peel them. Want more of my tips and tricks for making the perfect hard boiled egg? See my hard boiled egg recipe!
- Keep some texture. The best egg salad is quite chunky, with a rich, creamy dressing surrounding it. It’s ok if the yolks crumble a bit as you fold the chopped eggs into the dressing, but don’t mash too much.
- Enter all the herbs. Fresh chives and dill add a bright, oniony flavor to this recipe, and make it fresh. If you don’t have one of these, use more than one, or add fresh parsley or green onion instead.
- Add a pinch of celery seed. Celery seed is the secret ingredient in Jack’s famous mother deviled eggs, and this recipe for the egg salad above really takes off! Its distinctive savory flavor pairs perfectly with fresh herbs, bright lemons, and tangy mustard.
Egg Salad Sandwich Serving Suggestions
Once you’ve made this egg salad recipe, put it on a sandwich with your favorite fresh fixings! I like it with radishes, greens like watercress or lettuce, and pickled red onion. Enjoy your egg salad sandwich on its own, or pair it with a fresh salad or soup. These recipes will be good choices:
If you’re not in the mood for a sandwich, feel free to serve the egg salad with crackers or pita or in a bed of 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 ahead of time for quick lunches throughout the week. Find my best meal prep tips here meal prep ideas blog post!
More Sandwich and Toast Recipes
If you like this recipe, try one of these sandwiches next:
Then, for more lunch info, check them out 41 Healthy Lunch Ideas!
Best Egg Salad
- 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 boiled eggs, diced
- Pinches of celery seed
- 2 spoon chopped fresh dill
- 2 spoon chopped fresh chives
In a small bowl, whisk together mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and a few grinds of black pepper.
Mix in the eggs, then mix in the celery seed, dill, and chives. If desired, mash the mixture slightly if it is too chunky. Refrigerate until ready to serve.