This creamy and tangy Herbed Egg Salad is packed with fresh parsley, chives, and crunchy dill pickles. Perfect for sandwiches, wraps, or a quick lunch! Save this easy, flavor-packed recipe for your next meal prep or picnic. 🥪🌿🥚
Egg Salad with Herbs
Looking for a quick, creamy, and flavor-packed recipe? This Herbed Egg Salad is your new go-to! It’s made with simple ingredients, fresh herbs, and a tangy kick from dill pickles and Dijon mustard. Whether you’re making lunch, prepping for the week, or need a dish for a potluck, this one checks all the boxes.
⭐ Why You’ll Love This Recipe
- Quick & Easy: Ready in just 15 minutes.
- Flavorful: Bright herbs and pickles add a fresh twist to the classic.
- Versatile: Enjoy it in sandwiches, wraps, or on crackers.
- Meal Prep Friendly: Stores well for up to 4 days.
🛒 Ingredients & Substitutions
- large eggs
- dill pickles – Use sweet pickles for a sweeter twist or finely chopped celery for extra crunch.
- fresh parsley and fresh chives – No parsley or chives? Try dill, green onions, or a mix of what you have on hand.
- mayonnaise – Swap with Greek yogurt or a mix of mayo and sour cream for a lighter version.
- lemon juice
- Dijon mustard – Yellow mustard works in a pinch, though it’s slightly milder.
- salt and pepper
✨ Variations of This Recipe for Egg Salad
- Add protein: Mix in chopped bacon or shredded chicken.
- Make it spicy: Add a dash of hot sauce or a pinch of cayenne pepper.
- Low-carb option: Serve in lettuce cups or halved avocados.
- Extra crunch: Toss in some finely diced red onion or celery.
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🔥 Tips & Tricks
- This egg salad with herbs is creamy, tangy, and full of flavor from crunchy pickles and fresh herbs, making it perfect for Egg Salad Sandwiches!
- For easy peeling, use a small saucepan that fits the eggs snugly, and cover them with just an inch of cold water.
- Salt in the water helps prevent shells from cracking, not for flavor.
- Cooling the eggs in an ice bath stops the cooking process and makes peeling easier.
- Dill pickles add both crunch and tang – no need for celery or fresh dill.
- The mayo gives it creaminess, mustard adds a little kick, and lemon juice brightens the flavor.
- Storage Tip: Refrigerate this egg salad sandwiches recipe within 2 hours in an airtight container. Keeps well for 3–4 days.
❓ FAQs
Store it in an airtight container and refrigerate within 2 hours. It stays fresh for 3–4 days.
Yes! Make it a day ahead for even better flavor after chilling.
Not recommended – mayonnaise and eggs don’t freeze well and can become watery when thawed.
Yes! Store-bought hard-boiled eggs are a great shortcut. Just make sure they’re fresh and not overcooked.
Start with room temperature eggs, add salt to the water, and transfer them to an ice bath immediately after boiling. This helps the shell separate cleanly for the perfect easy egg salad.
Yes, this egg salad with herbs is naturally low in carbs. Just skip the bread and use lettuce wraps or eat it as-is.
Definitely! This recipe scales well. Just be sure to use a larger mixing bowl and adjust seasoning to taste.
Dill pickles add a tangy crunch, but you can also try bread & butter pickles for a sweeter flavor or spicy pickles for a kick.
Yes, but keep it chilled! Use an insulated lunch bag with an ice pack to keep your easy Egg Salad Sandwiches safe until you eat.
This Herbed Egg Salad is a fresh take on a classic, and it’s sure to become a regular in your rotation. Fast, flavorful, and full of texture – what’s not to love?
🍽️ Other Recipes You May Enjoy
Herbed Egg Salad
Equipment
- small saucepan with a lid
- mixing bowl for ice bath
- cutting board
- knife
- large mixing bowl
- rubber spatula or spoon
Ingredients
- 8 large eggs at room temperature
- 2 dill pickles finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh chives finely chopped
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Place eggs in a saucepan. Cover with cold water (1 inch above eggs).
- Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook for 9 minutes.
- While cooking, prepare an ice bath (bowl of cold water + ice).
- Transfer cooked eggs to the ice bath. Cool completely.
- Peel eggs and roughly chop.
- Add eggs to a bowl with pickles, parsley, chives, mayo, lemon juice, and mustard.
- Mix well. Season with salt and pepper to taste.
- Serve chilled as a side, sandwich filling, or cracker spread.
Notes
- For best results, use fresh herbs and room temperature eggs.
- Dill pickles give the perfect tang and crunch – no need for celery!
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
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