Forget everything you think you know about egg salad. My Herbed Egg Salad is full of bright, fresh flavor from herbs, red onion, and capers. It’s a far cry from the bland, mayo-heavy mixes I used to avoid, and it just might change your mind about what egg salad can be.
For me, egg salad has always been the most boring of the boring-est foods. It was a fairly bland affair that I always thought of as simply a way to use up leftover eggs. It always appeared immediately after Easter, and I never, ever looked forward to it.
Most of the egg salads I’ve ever had were basically mashed, boiled eggs with some mayonnaise, mustard, salt, and pepper. And that’s the way I made it, too. Boring. Blah. Bland.
However, BeeBop loves the stuff. I can’t explain that. He just does. So I would make it every once in a while as a treat for him. I’d fix him an egg salad sandwich, usually for Saturday lunch, following a recipe very similar to the famous Masters egg salad recipe. And then I would make a pimiento cheese sandwich for my lunch instead.
If you’ve seen my recipe for Alpine Eggs, you’ll know that I’ve fallen out of love with eggs over the last few years. Boring. Blah. Bland. Tasteless eggs.
Whoever thought I’d fall for an egg salad? Least of all me! But I did. Fell head over heels for this full-of-flavor, delicious herby egg salad.
This egg salad brings the bright, bold flavors of fresh herbs, capers, red onion, and celery to the front and center without completely masking the eggs. It’s definitely still egg salad, but instead of boring, blah, and bland, it’s full of sass!
If you, like me, have fallen out of love with eggs, here’s a recipe that I hope will help turn you around.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 12 Minutes
Servings: 4
Primary Ingredient(s): Eggs, mayonnaise, Dijon mustard, cilantro, parsley, red onion, capers, celery
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a very flavorful version of egg salad that feels like more than just a way to use up leftovers.
- The combination of capers, red onion, and fresh herbs gives it a bright, briny flavor.
- It’s easy to make ahead for quick lunches or light suppers. Just keep it chilled, and it’s ready when you are.
WHAT PEOPLE ARE SAYING …
“Better than any egg salad U ever tasted. I made some with Sunbeam sandwich bread making extremely light and very tasty finger sandwiches. Caught my sweetie putting all the leftovers on Ritz Crackers on Saturday…”
— Merrill
Ingredient Notes
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- Eggs – You’ll want a half dozen large fresh eggs or, if it’s Easter, use leftovers from the Easter egg hunt!
- Mayonnaise – Use a good-quality mayonnaise like Duke’s. I use regular mayo, not light, for this recipe.
- Dijon Mustard – A small amount of Dijon adds just the right tang without overpowering the other ingredients. My preferred brand is Maille Dijon mustard.
- Fresh Cilantro and Parsley – The fresh herbs are what really sets this recipe apart. They should be finely chopped so they incorporate into the mixture evenly.
- Red Onion – Very finely diced red onion adds a lot of flavor! If your onion seems really strong, rinse it in cold water to take away some of the “bite.” Be sure to drain it thoroughly before adding it to the recipe.
- Capers – The capers add a salty, almost lemony flavor that wakes everything up. If you’ve never used capers before, this is a good place to try them.
- Celery – Adds a nice fresh crunch. Make sure it’s finely chopped so it blends well.
- Lettuce and Pumpernickel Bread – A leaf of lettuce adds crunch and texture and also helps keep the bread from getting soggy. I like pumpernickel, but any bread you like will work.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Herbed Egg Salad
I believe that cooking a good boiled egg is one of those culinary basics that all good cooks need to master. I admit that when I was a young cook, more often than not, I grossly overcooked boiled eggs. It took a while, but I finally figured out a method that works for me. Here’s what I do:
- Place the eggs in a medium saucepan with just enough water to cover. Bring to a boil, cover the pan, and immediately remove from the heat. Don’t let the eggs continue to boil. Just let them sit in the hot water. For a hard-boiled egg with a very slightly moist center, I let the eggs stand for 7 minutes.
- Drain off the warm water and add enough cold water and ice to almost cover the eggs. Let them stand in the cold water for a couple of minutes.
- Drain the water and ice, leaving only the eggs in the pan. Put the lid on the pan, hold it securely, and shake the eggs back and forth in the empty pan to crack the shells. Peel the eggs and set aside.
- Combine the mayonnaise, mustard, salt, pepper, cilantro, parsley, red onion, capers, and celery in a medium bowl.
- Add the chopped eggs and gently mix with the mayonnaise dressing until combined.
- Serve with lettuce on pumpernickel bread.
Recipe Tips
- Don’t overcook the eggs. The method I use of letting the eggs sit in hot water instead of continuing to boil helps avoid a dry, chalky texture and keeps the stops the edges of the yolks from turning gray.
- Mix gently. To maintain a nice texture, fold the chopped eggs into the dressing without stirring too briskly. I prefer a chunky texture in the finished salad, but if you like a smoother filling, you can either mash or grate the eggs before adding them.
- Let the flavors mellow. This egg salad is best after it’s had a little time to chill. Give it 30 minutes in the fridge before serving so the ingredients have a chance to blend.
- Taste before serving. Depending on the capers, you might not need any extra salt. Give it a quick taste after chilling and adjust if needed.
- Switch up the herbs. If cilantro isn’t your favorite, try fresh dill or chives instead. Just keep the total amount about the same so it doesn’t overwhelm the eggs.
More Recipes You’ll Like
- You can’t go wrong with Deviled Eggs made the old-fashioned way with sweet pickle relish and a touch of mustard.
- Eggs in Purgatory may sound odd, but this simple dish of eggs simmered in a spicy tomato sauce is absolutely delicious.
- If you have herbs left from this recipe, use them in my Herbed Baked Eggs for a luxurious breakfast.
- Country Eggs Benedict uses ham, roasted asparagus, and a homemade herbed hollandaise to turn holiday leftovers into something special.
Questions About Herbed Egg Salad
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3 to 4 days. Egg salad is not recommended for freezing.
Some people claim that using older eggs (at least a week old) can make peeling easier. I’ve always found that an ice bath does the trick. After cooking, drain the eggs and return them to the pan with about two cups of ice cubes. Add water to cover the eggs and let them sit for at least 5 minutes before peeling. The shells should come off easily.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Herbed Egg Salad
Ingredients
- 6 large eggs boiled, peeled, and chopped
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh cilantro finely chopped
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon capers drained and finely chopped
- 1 rib celery finely chopped
- lettuce
- 8 slices Pumpernickel bread
Instructions
- Place the eggs in a medium saucepan with just enough water to cover.6 large eggs
- Bring to a boil, cover the pan and remove from the heat. Let the eggs stand for 7 minutes.
- Drain the warm water and cover the eggs with cold water and ice. Let stand for 2-3 minutes. Drain the water and ice.
- Cover the pan and shake the eggs in the empty pan to crack the shells. Peel and chop the eggs and set aside.
- Combine the mayonnaise, mustard, salt, pepper, cilantro, parsley, red onion, capers and celery in a medium bowl. Add the chopped eggs and gently mix until combined.⅓ cup mayonnaise, 2 teaspoons Dijon mustard, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh cilantro, 1 tablespoon fresh parsley, 2 tablespoons red onion, 1 tablespoon capers, 1 rib celery
- Serve with lettuce on pumpernickel bread.lettuce, 8 slices Pumpernickel bread
Notes
- Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3 to 4 days.
- Egg salad is not recommended for freezing.
- Use an ice bath to make peeling the eggs easy. After cooking, drain the eggs and return them to the pan with about two cups of ice cubes. Add water to cover the eggs and let them sit for at least 5 minutes before peeling. The shells should come off easily.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 3, 2013. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
The secret is in the mayonnaise……DUKE”s
I agree! Always Duke’s for us.
I love egg salad but I grew up with chopped green olives in it and always make it that way. That’s what boosts the flavor, but I’m so digging your recipe with the capers, etc. I’m trying this next time!
I hope you’ll try this version with all the fresh herbs and capers. We really enjoy it!
From Cynthia: Add chopped chicken or chopped ham to egg salad to make Chicken or Ham Salad
Put Egg, Chicken or Ham Salad over a bed of mixed salad greens to make a healthy and flavorful meal.
Better than any egg salad U ever tasted. I made some with Sunbeam sandwich bread making extremely light and very tasty finger sandwiches. The pumpernickel is good as well but forget cutting off the crusts for a party presentation. Caught my sweetie putting all the leftovers on Ritz Crackers on Saturday — none for me.😢
This recipe goes into the keeper file.
Made this for a HEP lunch (Happy Episcopal People) got lots of compliments and told the story of knowing Lana for one whole year of sixth grade! Handed out her blog address via text to some friends.
Oh, how kind, Merrill! I’m so pleased that you and your sweetie enjoyed the recipe. And thanks for passing on the blog address, it’s much appreciated.
We use less mustard, and replace the cilantro with fresh dill. We’ve always loved Egg Salad, and have made it in numerous ways. The possibilities are endless, but the ‘key’ is to use a good quality mayonnaise.
A few years back, I read an article about the famous egg salad sandwiches and pimento cheese sandwiches that are served at the Masters in Augusta. The writer mentioned that the eggs are grated, not chopped. Well, inasmuch as the Masters is a greatly respected institution of the highest order of Southern culture, I started grating the eggs for my egg salads. Makes all the difference. Or, at least, that’s my story and I’m sticking to it.
Miss P
That’s a great idea! I’m going to try that next time I make egg salad.
This sounds great! I’ll have to try it on Polly. She doesn’t eat very much meat so this is a good way for her to get protein .
You had me at egg salad. I love mine served on the fluffiest bread (white or whole grain). And adding herbs and capers? Yum.
I LOVE egg salad. The addition of cilantro and capers sounds lovely.
I love a good egg salad sandwich. This looks so good!
Mmmmm, the addition of cilantro…love it!
I’ll start off my confessing that I love eggs anyway they are cooked – and I really love the addition of cilantro, capers and red onion to your egg salad recipe! I’ve never thought of adding cilantro – I’ve got to try it! (Thanks also for linking to our Classic Egg Salad recipe!)
You’re welcome, Martha. Your recipe is a great classic version!
You know, I’ve never made egg salad at home, can you believe that? Your recipe is giving me the motivation to start!
Great, Jessica! I hope you’ll try it soon. It’s very easy.
I love that you added cilantro to the egg salad!
I wasn’t sure about the cilantro at first, but it really was fantastic.
I love egg salad with capers!
This is definitely not boring egg salad! Will have to try!
Nope, not boring at all, Ashley!
OMGoodness we all here love egg salad, from the plainest to most dressed up. I love your herbal version and your method for peeling the hard boiled eggs. I usually grate but I love the cubing/chopping here. I usually make super simple or with dill aioli.
Yours with dill aioli sounds fantastic!