Some things are always in style.
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
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.
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.
Did you make this egg salad with fresh herbs recipe? Tell us about it below!
Egg Salad With Fresh Herbs
- 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
- 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.