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5 Fresh Herb-Inspired Egg Salad Recipes

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Egg salad is a classic, versatile dish that can be enjoyed in countless ways. By incorporating fresh herbs, you can elevate this simple dish into something extraordinary.

Fresh herbs not only add a burst of flavor but also provide a beautiful, aromatic touch that can transform your egg salad into a gourmet experience.



Spring is the time of year when our chickens, who have taken most of the winter off, increase their egg production.

Aside from one of the 31 ways we use to preserve our egg abundance, we love to try a new twist with an old classic using herbs.

What is Egg Salad Made Of?

Egg salad is typically made from chopped hard-boiled eggs mixed with mayonnaise, which serves as a creamy binder. To this base, many people add seasonings such as salt, pepper, and a dash of mustard to enhance the flavor.

For additional texture and freshness, ingredients like chopped celery, onions, or chives are often included. Some variations also incorporate spices or pickle relish to give the salad a unique twist.

Curious to elevate your egg salad experience? Explore our collection of five unique egg salad recipes featuring fresh herbs!

These creative twists on the classic dish are perfect for any occasion, promising delicious flavors and refreshing new takes.

Is It Healthy To Eat Egg Salad Every Day?

Chicken eggs are an affordable source of protein and other nutrients. They’re also naturally high in cholesterol. But the cholesterol in eggs doesn’t seem to raise cholesterol levels the way some other foods, such as those high in trans fats and saturated fats,

Mayo Clinic

The key is to use good, quality ingredients in your egg salad, like one of our recipes below.

What Goes Well With Egg Salad?

Egg salad pairs wonderfully with a variety of accompaniments that can enhance its flavor and texture.

For a classic touch, consider serving it on fresh, crusty bread or nestled in a soft croissant.

If you’re looking for a lighter option, crisp lettuce leaves or a bed of mixed greens offer a refreshing contrast.

Additionally, tangy pickles and ripe tomatoes can add a zesty flavor, while a sprinkle of fresh herbs like dill or chives brings a burst of freshness.

For a crunchier texture, cucumber slices or celery sticks are excellent choices.

When we make egg salad, I like to pair it with a side salad or our cold bean salad, all of which are hits at our church potlucks.

These combinations not only diversify the taste but also balance the meal nutritionally.

How Long Does Egg Salad Last In The Fridge?

Egg salad will typically stay fresh in the refrigerator for up to five days if stored properly. To ensure maximum freshness, it’s important to keep it in an airtight container and place it in the coldest part of the fridge.

Additionally, make sure to use clean utensils when serving to prevent bacterial contamination from other foods. Remember, if the egg salad develops an off smell, appearance, or texture, it’s best to discard it to avoid the risk of food poisoning.

Regularly checking and maintaining proper storage conditions can help preserve its quality and safety.

5 Fresh Herb Egg Salad Recipes


Save the shells! When you’re making the below recipes, save your egg shells for one of our 33 uses for egg shells. You’ll be amazed by all the things you can do with them!

Here are five distinct egg salad recipes, each highlighting a different herb to inspire your next culinary creation.

1. Basil Bliss Egg Salad Recipe


  • 6 hard-boiled eggs, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Optional: A dash of lemon zest for a refreshing twist


  1. In a bowl, mix the mayonnaise, chopped basil, Dijon mustard, salt, and pepper until well combined.
  2. Gently fold in the chopped eggs until they are fully coated with the basil mayonnaise mixture.
  3. Serve on crusty bread or over a bed of mixed greens for a light, flavorful meal.

2. Dill-icious Egg Salad


  • 6 hard-boiled eggs, chopped
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon capers, chopped
  • Salt and pepper to taste


  1. Combine Greek yogurt, minced dill, lemon juice, capers, salt, and pepper in a mixing bowl.
  2. Fold in the chopped eggs gently until they’re well combined with the dill mixture.
  3. This egg salad is delightful on dark rye bread or as a dip with vegetable sticks.

3. Chive and Tarragon Egg Salad


  • 6 hard-boiled eggs, chopped
  • 1/4 cup mayonnaise or aioli
  • 2 tablespoons chives, finely chopped
  • 1 tablespoon fresh tarragon, minced
  • 1 teaspoon mustard (preferably whole grain)
  • Salt and pepper to taste


  1. In a bowl, mix together mayonnaise (or aioli), chives, tarragon, mustard, salt, and pepper.
  2. Carefully mix in the chopped eggs until evenly coated.
  3. Perfect as a filling for sandwiches or as a topping on a fresh baguette slice.

Substitute for Tarragon

Tarragon doesn’t thrive in hot weather; because of this, when we lived by the ocean, we grew Mexican marigold (Tagetes lucida), which we found to be an excellent replacement for tarragon.

In addition to Mexican marigold for a tarragon substitution is fennel. The green leaves of the fennel bulb have similar flavors to tarragon, and you can use them in the same way.


4. Parsley and Cilantro Egg Salad with a Kick


  • 6 hard-boiled eggs, chopped
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 small jalapeño, seeded and minced
  • 1 tablespoon lime juice
  • Salt and pepper to taste


  1. Stir together sour cream (or Greek yogurt), parsley, cilantro, jalapeño, and lime juice in a bowl. Season with salt and pepper.
  2. Fold in the chopped eggs until the mixture is homogenous.
  3. Serve with tortillas or over a crunchy toast for a refreshing and slightly spicy twist.

5. Mint and Pea Egg Salad

Mint is a prolific grower. It’s pone of my favorite herbs to grow because it’s effortless. Mint lends a refreshing and unique flavor profile to any dish.


  • 6 hard-boiled eggs, chopped
  • 1/4 cup mayonnaise
  • 1/2 cup green peas, cooked and cooled
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. Blend the mayonnaise, mint, olive oil, salt, and pepper in a bowl until smooth.
  2. Gently stir in the eggs and peas until everything is well coated.
  3. Ideal for a spring picnic, serve this egg salad over crisp lettuce leaves or as a sandwich filling.

Each of these recipes showcases how fresh herbs can transform the humble egg salad into a dish bursting with flavor and freshness.

Experiment with these herbs or mix and match to find your favorite combinations.

Do you have a favorite twist with this old classic you’d like to share? Drop your recipe in the comments for us to try!


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