Description
When the weather starts warming up, it’s time for lighter, brighter meals — and this Spring Egg Salad with Herbs & Dijon is exactly that. It keeps the creamy comfort you love but adds fresh herbs, tangy Dijon, and a squeeze of lemon for a clean, vibrant flavor. Perfect for sandwiches, toast, wraps, or lettuce cups, and great for meal prep too.
Ingredients
-
6 large eggs
-
3 tablespoons light mayonnaise (or half mayo + half Greek yogurt)
-
1 teaspoon Dijon mustard
-
1 tablespoon fresh chives, finely chopped
-
1 tablespoon fresh parsley, chopped
-
1 teaspoon fresh lemon juice (optional but recommended)
-
Salt, to taste
-
Black pepper, to taste
For serving (optional):
-
Bread or toast
-
Crackers
-
Lettuce cups
-
Sliced cucumbers
Instructions
1️⃣ Cook the Eggs
-
Place eggs in a saucepan and cover with cold water by about 1 inch.
-
Bring to a boil.
-
Once boiling, cover, remove from heat, and let sit 11 minutes.
-
Transfer eggs to an ice bath for 5 minutes.
-
Peel and cool completely.
2️⃣ Chop the Eggs
-
Chop eggs to medium-small pieces (not too chunky, not mashed).
-
Add to a mixing bowl.
3️⃣ Make the Dressing
In a small bowl, whisk:
-
Mayonnaise
-
Dijon mustard
-
Lemon juice
-
Chives
-
Parsley
Mix until smooth.
4️⃣ Combine
-
Add dressing to chopped eggs.
-
Gently fold until evenly coated.
-
Season with salt and black pepper to taste.
5️⃣ Chill (Flavor Boost Step)
-
Refrigerate at least 15 minutes before serving to let flavors blend.
Notes
-
✔️ Slightly older eggs peel easier than very fresh ones.
-
✔️ Always cool eggs fully before mixing — warm eggs can make the salad watery.
-
✔️ Mix dressing separately first for even flavor.
-
✔️ Fresh herbs make a big difference — dried herbs won’t give the same brightness.
-
✔️ Taste and adjust salt after chilling.