Easy and Flavorful Egg Salad with Herbs Recipe

Egg salad is a classic dish known for its creamy texture and delightful flavors. This Egg Salad with Herbs Recipe takes the traditional egg salad up a notch by incorporating fresh herbs, adding an aromatic and refreshing twist. Whether served as a sandwich filling, a dip, or a side dish, this egg salad is light, protein-packed, and full of vibrant flavors.

Nutrition & Health Benefits

Eggs are a great source of high-quality protein, vitamins, and minerals, making this dish a nutritious option for any meal. The addition of fresh herbs enhances not only the taste but also the nutritional value, offering antioxidants and essential vitamins. Here’s a rough estimate of the nutritional content per serving:

• Calories: 220 kcal
• Protein: 12g
• Carbohydrates: 2g
• Fats: 18g
• Fiber: 1g
• Sodium: 280mg

Recipe Details

• Prep Time: 10 minutes
• Active Time: 10 minutes
• Resting Time: 10 minutes
• Total Time: 30 minutes
• Cuisine: American, European
• Course: Salad, Side Dish, Sandwich Filling
• Servings: 4
• Calories per Serving: 220 kcal

Equipment Needed

• Medium saucepan
• Mixing bowl
• Knife and cutting board
• Fork or potato masher
• Whisk or spoon
• Measuring spoons

Ingredients

• 6 large eggs
• ¼ cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• ½ tsp garlic powder (optional)
• 1 stalk celery, finely chopped (optional, for added crunch)

Instructions

Step 1: Boil the Eggs

1. Place the eggs in a saucepan and cover them with cold water.
2. Bring the water to a boil over medium-high heat.
3. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10-12 minutes.
4. Transfer the eggs to an ice bath (a bowl of ice water) and let them cool for 5-10 minutes.
5. Peel the eggs and chop them into small pieces.

Step 2: Prepare the Dressing

6. In a mixing bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, black pepper, and garlic powder (if using).

Step 3: Mix the Salad

7. Add the chopped eggs, fresh herbs (parsley, dill, and chives), and celery (if using) to the bowl.
8. Gently mix everything together until well combined.

Step 4: Rest and Serve

9. Let the salad sit in the refrigerator for 10 minutes to allow the flavors to blend.
10. Serve chilled as a sandwich filling, with crackers, or as a side dish.

Serving Suggestions

• Sandwich: Spread it on whole-grain bread or a croissant for a tasty sandwich.
• Wraps: Serve it in lettuce wraps for a low-carb option.
• Salad Topping: Place it on a bed of fresh greens.
• Dip: Serve with crackers or sliced veggies for a quick snack.

Storage Tips

• Store in an airtight container in the refrigerator for up to 3 days.
• Avoid freezing, as the texture may change.

Variations & Substitutions

• Avocado Twist: Mash an avocado into the dressing for a creamy texture.
• Spicy Kick: Add a dash of hot sauce or cayenne pepper.
• Extra Crunch: Include finely chopped red onion or bell peppers.
• Dairy-Free: Use dairy-free mayo or a blend of olive oil and mustard.

Final Thoughts

This Egg Salad with Herbs Recipe is an easy, nutritious, and versatile dish that works for breakfast, lunch, or even a light dinner. The fresh herbs elevate the flavor, making it a refreshing alternative to traditional egg salad. Whether you enjoy it on a sandwich, with crackers, or straight from the bowl, this recipe is sure to become a favorite in your household!