Egg Salad with Herbs and Mustard
A bright, herbaceous egg salad with Dijon mustard, fresh chives, dill, and tarragon. Creamy but not heavy, this version balances richness with sharp, fresh flavors. Serve on bread, crackers, or greens for a quick lunch or light dinner.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 32 min
- Makes
- About 2 cups (500 ml), serving 4
Steps
Before you start
- Bring a pot of water to a boil before starting
- Gather and measure all herbs while eggs cook
- Have a bowl of ice water ready to stop the cooking
Boil the eggs
- Place 8 eggs in a medium saucepan and cover with cold water by 1 inch.
- Bring to a rolling boil over high heat.
- Once boiling, remove from heat, cover the pan with a lid, and let sit for 10 minutes.
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Ready when: Whites are opaque and yolks are pale yellow throughout
Tip: Don't skip the ice bath—it stops the cooking and makes peeling easier
Cool in ice bath
- Use a slotted spoon to transfer the eggs to a bowl of ice water.
- Let them cool for 5 minutes, then drain and peel each egg under cool running water, starting from the wider end where the air pocket makes peeling simpler.
- Gently crack and remove the shell and thin inner membrane.
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Ready when: Shells peel away cleanly; eggs are completely cooled
Tip: Peel under running water—the water seeps under the shell and membrane, making peeling nearly effortless
Chop eggs and herbs
- On a cutting board, chop the peeled eggs into roughly ½-inch (1.25 cm) pieces.
- Chop the fresh dill, chives, and tarragon into fine, uniform pieces.
- Set all aside.
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Ready when: Eggs are cubed; herbs are finely minced
Tip: Chop herbs just before mixing so they stay bright green and don't darken or wilt
Make the dressing
- In a medium mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- The mixture should taste tangy and mustard-forward—adjust mustard to your preference.
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Ready when: Dressing is homogeneous and no visible streaks of mustard remain
Tip: Taste the dressing before adding eggs; it's harder to adjust seasoning once everything is mixed
Combine and season
- Add the chopped eggs and herbs to the dressing.
- Fold gently with a rubber spatula, turning the mixture from the bottom and sides over the top, about 8 to 10 times, until the eggs are evenly coated and herbs are distributed.
- Do not overmix or the eggs will break apart into a paste.
- Taste and adjust salt and pepper.
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Ready when: All eggs are coated in dressing, herbs visible throughout, no large clumps
Tip: Fold, don't stir—this keeps pieces of egg visible and the texture pleasant instead of mushy
Good to know
Tips
- For the softest texture, buy eggs a week or two before cooking—older eggs peel far more easily than very fresh ones
- This salad shines with fresh herbs; dried herbs lose their bright flavor and turn bitter when mixed with acidic dressing
- Serve on buttered toast, thinned crackers, or a bed of tender greens. A dollop on a tomato slice is also classic.
- To make it ahead without the herbs wilting, chop and mix the egg base, then stir in herbs within an hour of serving
Make ahead
Prepare the salad up to 2 days ahead; store covered in the fridge. The flavor actually improves slightly as the herbs infuse into the dressing. Stir gently before serving to redistribute any liquid that has settled.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 2 days in an airtight container. Freezing is not recommended—the texture becomes watery when thawed. To serve chilled, keep it in the fridge until ready to eat.
Substitutions
- fresh tarragon → fresh basil or parsley. Basil adds brightness; parsley is milder. Use the same amount. Skip tarragon entirely if you dislike its licorice note.
- Dijon mustard → whole-grain mustard or spicy brown mustard. Whole-grain will be chunkier and slightly less sharp; spicy brown adds heat. Start with 1 tablespoon and taste before adding more.
- mayonnaise → Greek yogurt (plain, unsweetened). Use ¼ cup (60 ml) Greek yogurt for a tangier, lighter salad with less fat. The texture will be slightly thinner; add an extra ½ teaspoon mustard for richness.
- fresh lemon juice → white wine vinegar or sherry vinegar. Use 2 teaspoons (10 ml) vinegar instead. Vinegar is sharper, so taste as you go.
