This Herbed Egg Salad is a vibrant twist on the classic.

Made with chunky hard-boiled eggs, fresh herbs, and a creamy Dijon mustard dressing, it’s a refreshing and satisfying dish perfect for sandwiches, wraps, or lettuce cups.

Whether you’re meal-prepping for the week or making a quick lunch, this egg salad delivers big flavor with minimal effort.

Why You’ll Love This Recipe

Ready in 20 minutes – Quick and simple

Fresh herbs elevate the flavor

Rich in protein and low in carbs

Perfect for sandwiches, wraps, or lettuce cups

Make-ahead friendly – Great for meal prep

Gluten-free and customizable

What You’ll Need (Ingredient Highlights)

Hard-boiled eggs – The base of this salad, chopped chunky

Celery – Adds crunch and freshness

Red onion – A touch of bite and color

Fresh dill & chives – Bring a garden-fresh flavor

Mayonnaise – Classic creamy base

Dijon mustard – Sharp, tangy bite

Lemon juice – Adds acidity and brightness

Paprika – Warm undertone

Garlic – Finely minced for depth

Pro Tips Before You Start

Use older eggs for easier peeling

Cool eggs in an ice bath to prevent gray yolks

Chop herbs finely to distribute flavor evenly

Adjust texture – mash eggs more for a smoother salad

Double the batch – stores well for up to 3 days

How to Make Herbed Egg Salad

Step 1: Chop 8 hard-boiled eggs and place in a bowl.

Step 2: Add 2 tbsp celery, 3 tbsp red onion, 3 tbsp dill, and 3 tbsp chives.

Step 3: In a separate bowl, whisk ⅓ cup mayo, 2 tsp lemon juice, 2 tsp Dijon

½: Mix dressing into the egg mixture. Stir gently to coat. Serve chilled or immediately.

What to Serve With Herbed Egg Salad

Toasted bread or croissants – For hearty egg salad sandwiches

Romaine or butter lettuce leaves – For a low-carb wrap

Crackers or pita chips – For snacking or party platters

Sliced tomatoes or cucumbers – Light and refreshing pairing

Potato chips – For crunch alongside creamy salad

Variations / Substitutions

Greek yogurt – Use half mayo, half yogurt for a lighter version

Add pickles – A little chopped dill pickle or relish for tang

Swap herbs – Try parsley, basil, or green onions

Make spicy – Add a dash of hot sauce or cayenne

Vegan option – Use chopped tofu and vegan mayo

Storage & Meal Prep Tips

Refrigerate in an airtight container for up to 3 days

Do not freeze – the eggs and mayo don’t thaw well

Make ahead – Chop eggs and herbs, store separately, and mix before serving

Perfect for meal prep lunches – Serve with crackers or veggies

FAQs

Can I make egg salad without mayo?
Yes! Sub with Greek yogurt, mashed avocado, or a mix of both.

What’s the best way to boil eggs for salad?
Place eggs in cold water, bring to boil, cover, turn off heat, and sit for 10–12 minutes.

Can I add other proteins?
Chopped bacon or smoked salmon make great additions.

Is this recipe gluten-free?
Yes, as long as the mustard and mayo are certified gluten-free.

Can I make it ahead for a party?
Absolutely. Make the salad a few hours in advance and keep chilled until ready to serve.

How do I make it extra creamy?
Mash half the eggs and mix thoroughly with dressing.

Final Thoughts

This Herbed Egg Salad is fresh, creamy, and bursting with flavor from the herbs and zesty dressing.

It’s a fantastic way to upgrade your classic egg salad and perfect for everything from weekday lunches to weekend brunches.

Easy, nutritious, and so satisfying—this is a staple recipe you’ll come back to again and again.