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The Boat Shed Kitchen

Egg Salad Recipe

This easy egg salad recipe combines chopped hard-boiled eggs, fresh herbs, and a zesty, creamy dressing. It’s perfect for sandwiches, wraps, or enjoying on its own. Quick to make and full of flavor, it's ideal for picnics, meal prep, or a light lunch.
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Prep Time 15 minutes
Chill Time (optional) 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Salad
  • 8 hard-boiled eggs
  • 2 Tbsp celery finely chopped
  • 3 Tbsp red onion finely chopped
  • 3 Tbsp dill chopped
  • 3 Tbsp chives chopped
For the Dressing
  • 1/3 cup mayonnaise
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 garlic clove minced

Method
 

  1. Peel and chop the eggs, then place in a bowl.
  2. Add celery, onion, dill, and chives.
  3. Mix dressing ingredients in a separate bowl.
  4. Pour dressing over the salad and gently fold to combine.
  5. Chill before serving or enjoy right away.
  6. See full steps with tips & photos → https://theboatshedcafe.com/egg-salad-recipe/

Notes

  • For extra texture, add chopped pickles or a splash of pickle juice.
  • You can substitute Greek yogurt for half the mayo for a lighter version.
  • Fresh herbs really make this shine—don’t skip them if you can help it!