This herbed egg salad is full of flavor with the bright and bold fresh herbs, capers, red onion, and celery. No bland eggs here!
For me, egg salad has always 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 dutifully made it every once in a while as a treat for him. I’d fix him an egg salad sandwich, usually for Saturday lunch, and opt for some pimiento cheese for my lunch instead.
If you read my post with the 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 Herbed 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.This herbed egg salad is full of flavor with the bright and bold fresh herbs, capers, red onion, and celery. No bland eggs here! Click To Tweet
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. Then 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 just 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.
Coarsely chop the eggs and gently mix with the mayonnaise dressing until combined. Serve with lettuce on pumpernickel bread.
More Egg Recipes from Never Enough Thyme
Egg Salad Recipes from Other Bloggers
- Simple Egg Salad from Inspired Taste
- Curried Egg Salad from 101 Cookbooks
- Egg Salad Sandwich from David Lebovitz
- Cheddar Bacon Egg Salad from Buns in My Oven
- Classic Egg Salad from A Family Feast
Pin to Your Pinterest Salad Board!
- 6 eggs
- 1/3 cup mayonnaise
- 2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tblsp. chopped fresh cilantro
- 1 tblsp. chopped fresh parsley
- 2 tblsp. finely chopped red onion
- 1 tblsp. chopped capers
- 1 rib celery, finely chopped
- Pumpernickel bread
- Place the eggs in a medium saucepan with just enough water to cover.
- 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 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.
- Serve with lettuce on pumpernickel bread.
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- Pyrex Glass Mixing Bowl Set (3-Piece)
- Wusthof Classic Chef's Knife: 6"
- John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 539 Total Fat: 42g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 573mg Sodium: 1090mg Carbohydrates: 17g Fiber: 4g Sugar: 4g Protein: 22g
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