Creamy Herb Egg Salad (Easy, Fresh & Flavor-Packed)

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This Creamy Herb Egg Salad is a simple, comforting, and incredibly versatile dish that turns basic boiled eggs into something vibrant and satisfying. The combination of tender chopped eggs, creamy dressing, crisp veggies, and fresh herbs gives this classic recipe a refreshing twist. It’s perfect for sandwiches, wraps, lettuce cups, or even as a protein-packed side. With minimal ingredients and only a few minutes of prep, this egg salad is the ideal recipe for quick lunches, picnics, meal prep, or light dinners. You’ll love how easy it is to customize with different herbs or spices while still staying creamy and delicious every time.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (for boiling eggs)
  • Total Time: 27 minutes
  • Servings: 4

Ingredients

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons Greek yogurt (or more mayo if preferred)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 celery stalk, finely diced
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional but recommended)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 teaspoon olive oil (optional for smooth texture)

Instructions

  1. Place the eggs in a medium pot and fill with enough water to cover them by at least an inch. Bring the water to a full boil over medium-high heat.
  2. Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 to 12 minutes. This gives perfectly firm but creamy yolks.
  3. After the eggs are done, transfer them to a bowl of ice water. Let them cool for 5 minutes. This makes peeling easier and prevents overcooking.
  4. Peel the eggs and chop them into small or medium pieces, depending on your texture preference. Place them in a large mixing bowl.
  5. Add the celery, green onions, parsley, and dill to the bowl with the eggs. Toss gently to combine.
  6. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, pepper, garlic powder, and paprika until smooth and creamy.
  7. Pour the dressing over the chopped egg mixture and carefully fold everything together. Avoid stirring too aggressively—gentle folding keeps the salad fluffy and not mushy.
  8. Taste and adjust seasoning as needed. Add a bit more salt, lemon juice, or paprika to suit your preferences.
  9. Chill the egg salad for at least 20 minutes before serving to allow flavors to blend and deepen.
  10. Serve on toasted bread, in croissants, inside wraps, on crackers, or in lettuce cups for a lighter option.

Notes

  • For extra creaminess, add an additional spoonful of mayonnaise or a splash of olive oil.
  • If you prefer a chunkier salad, keep the eggs and veggies in larger pieces.
  • Add-ins like diced cucumbers, sweet relish, chopped pickles, or red onion can add crunch and flavor.
  • To make it spicy, mix in a pinch of cayenne pepper or a teaspoon of sriracha.
  • This recipe stores well in the refrigerator for up to 3 days; keep it in an airtight container.
  • Fresh herbs make a huge difference—parsley and dill brighten the flavor beautifully.

Nutrition (Per Serving, Approximate)

  • Calories: 240
  • Protein: 13g
  • Carbohydrates: 3g
  • Fat: 19g
  • Fiber: 0g
  • Sugar: 1g
  • Sodium: 390mg

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