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Egg Salad With Fresh Herbs

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Some things are always in style.

hard-boiled eggs shallot and chives on wooden board

Egg salad is the white linen sundress of salad: simple, classic, and vaguely elegant in a low-key, casual way. I am an egg salad true believer, especially when the recipe is this fresh, truly delicious egg salad with fresh herbs. Egg salad is the dish you may have forgotten about. But trust me, it is time for a lunch comeback.

You’ll also enjoy: How to Hard Boil Eggs and Classic Deviled Eggs With Fresh Herbs

hard-boiled eggs with fresh herbs in bowl

All About This Egg Salad With Fresh Herbs

There are about as many egg salad recipes as their are methods for hard-boiling an egg (check out this favorite method). But this recipe bests others for its liberal use fresh herbs. Far from overpowering the egg’s mild flavor, the combination of tarragon, chives, and dill enhances it. You can also substitute chervil or a little flat-leaf parsley.

egg salad sandwich

Another important but subtle touch here is the addition of rice vinegar. Rice vinegar is a mild vinegar, less acidic than other vinegars, with a delicate, almost floral flavor. If you don’t have rice vinegar, try a squeeze of lemon juice. A bit of acid brightens up the herbs without adding noticeable vinegar flavor.

The result? A fabulous, fork-mashed, easy dish that tops delicate greens, bread, toast — as well as everything else in your lunch rotation.

egg salad on plate with salad and fresh toast for lunch

Did you make this egg salad with fresh herbs recipe? Tell us about it below!

eggs and chives and shallot on white wood board

Egg Salad With Fresh Herbs

A fresh but classic egg salad.
Prep Time20 minutes
Cook Time11 minutes
Course: Breakfast, lunch, Side Dish
Keywords:: chives, dill, easy, egg, egg salad, fresh herb, tarragon
Servings: 4 people
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Ingredients

  • 6 each large eggs
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon rice vinegar
  • 2 tablespoons best-quality mayonnaise, such as Hellmann's or Best
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon fresh chives, minced, plus more for garnish
  • 1 tablespoon fresh tarragon, minced
  • 1 tablespoon shallots, minced

Instructions

  • Bring enough water to a boil in a saucepan so that it will cover the eggs by one inch.
  • Using a slotted spoon, gently lower the eggs into the boiling water, and immediately reduce the heat to a low simmer.
  • Let the eggs simmer for exactly 12 minutes, then transfer to an ice bath and let cool for about 10 minutes.
    PRO TIP: Avoid using (and thus washing) an extra bowl by making the saucepan the ice bath. Gently drain the water from the saucepan with the eggs still in it (careful! you may want to brace the eggs with a spoon; don't worry if some of the water stays in), then refill the pot with a few rounds of cold water and add some ice cubes.
  • While the eggs are cooling, mince the herbs and shallot and measure into a bowl with the mayonnaise, salt, and vinegar. Peel the eggs and add them to the bowl.
    PRO TIP: Stop peeling the eggs with your fingers! The fastest, best way to peel hard-boiled eggs is to slice them in half with a large knife. Then, using a spoon, scoop the egg directly from the shell, as you would avocado.
  • Using a fork, mash the eggs and mix everything together to your desired level of mashed-up-ness. Taste for seasoning. Garnish with fresh chives.
    Serve on toast, as a sandwich (use soft bread), or over tender greens such as baby arugula or cress.

13 comments

  • Barbara P

    5 stars
    I love tarragon and egg, tuna, and chicken salad. I got a huge bag of dried tarragon on Amazon last year. I find it works very well when you don’t have fresh on hand.

    • Unpeeled

      Very true. I have a hard time finding tarragon sometimes, especially when it’s not summer! This is a great backup. Thanks for this comment!

  • How far in advance can this be made? Thinking about tea sandwiches for a Bridal Brunch

    • Unpeeled

      Hi, Gwen! This will be find refrigerated for a day or two. Just give it a stir before using.

  • Roger Rennels

    I like to incorporate the egg yolks into the dressing so they are completely pureed. Then I gently fold in the coursely sliced egg whites so they can give that silky mouth feel.

    • Unpeeled

      I love this technique! I will try it next time. Thanks for sharing.

  • babsilee

    5 stars
    I have to watch my cholesterol so no longer use mayo in egg or tuna salad. I use fat free plain yogurt and never miss the mayo.

    • Unpeeled

      Yogurt is such a good substitute. I am actually posting a chickpea salad recipe in the next few days that uses yogurt instead of mayo (it’s in the vein of potato salad), and it’s delicious. Keep your eyes out — this recipe may be right up your alley!

  • 5 stars
    Tasted very, very good.

  • Susan C

    Yummy egg salad!
    I make mine with capers just like my grandmother did. Just eggs and mayo,
    capers, salt and pepper. Especially good on sourdough bread.

    • Unpeeled

      Yum!! Capers are such a good idea — nice and briny. Glad to hear that you are an egg salad fan as well!

  • 5 stars
    🙂

  • Sarah F.

    5 stars
    Delicious. I love the trick of slicing the egg in half! Thanks!

4.58 from 7 votes (2 ratings without comment)

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