Best Egg Salad Recipe with Creamy Texture and Fresh Herbs

This egg salad is creamy and delicious, with soft whites and rich, jammy yolks that melt in your mouth. In my family, cold salads have always been a favorite dish, perfect for quick lunches, easy side dishes, or simple snacks during the day.

Growing up, there was almost always some type of salad in the kitchen. We’d pack it up for the beach or spoon it onto toast to share with friends. We experimented with and revisited familiar flavors, but we always find our way back to this classic egg salad recipe.

How to Make an Egg Salad

The combination of soft-boiled eggs, shallots, mayo, and dill creates a creamy, balanced flavor without heavy seasoning, making this a delicious, easy egg salad. It’s perfect for egg salad sandwiches, brunch spreads, meal prep, or quick lunches.

This recipe is also easy to customize. Remove some yolks for a lighter texture, make it without mayonnaise, or add crunch and acidity to suit your taste.

If you’re learning how to make egg salad or looking for a new twist on the classic, this version delivers simplicity with great texture.

Egg Salad Ingredients

Eggs: We use soft-boiled eggs, which make all the difference. The jammy egg yolks create a richer, creamier texture without needing heavy amounts of dressing.

Mayonnaise and Dijon Mustard: Mayonnaise ties all the ingredients and flavors together, and Dijon mustard adds a mild heat that blends beautifully with the mayo. For a milder mustard taste use yellow mustard.

Shallot or Green Onions: I love using finely chopped shallots or red onions, but green onions work well too. They both add a gentle sharpness and freshness that brightens the entire egg salad. 

Dill: Dill is a classic ingredient in any egg salad. I always say a little goes a long way with dill. Start with a small amount and add more at the end. 

Pickles: Chopped pickles introduce acidity, cutting through the richness of the eggs and tying everything together. 

Kale Pesto: I have been obsessed with the mix of eggs (any type) and kale pesto for years. We use this homemade kale pesto with it, but you can use store-bought pesto or substitute parsley for a more classic take. 

Parsley: We like to add fresh parsley to most of our cold salads, but most fresh herbs will work as well, depending on your taste.

Seasonings: Our go-to for this recipe is freshly ground black pepper, crushed red pepper, and salt to taste.

Soft-Boiling the Eggs

Before putting the eggs to boil, I like to leave them out of the refrigerator for a few minutes. Bring a pot of water to a boil. Gently place the eggs in the pot. Let the eggs boil on high heat for 7 minutes, no more, no less.

While the eggs are boiling, get another bowl and fill it with an ice bath or ice water. Once the time is up, put your eggs in the ice bath for about 3 minutes, or until they are cold, to achieve a perfect soft-boiled texture. The whites will be tender, and the egg yolks slightly runny. This is what helps give your egg salad its jammy consistency.

Prepping the Fresh Ingredients

While the eggs are cooling, prepare the other ingredients. Finely chop your shallots, green onions, pickles, and fresh dill.

Mixing Everything Together

Peel the eggs carefully and chop the eggs in half. Scoop some of the yolk out and place it in a bowl. Cut the remaining egg into cubes and add them to the same bowl where you placed the yolk, pushing them to the side so they don't mix.

Next, add mayonnaise and Dijon mustard to the yolks. Mix the yolk, mayonnaise, and mustard until smooth, then fold in the remaining eggs, breaking them slightly so everything is evenly coated. This step transforms the soft-boiled eggs into the creamy base of your egg salad, ready for the fresh herbs, pickles, and seasonings.

Add the chopped ingredients to the egg salad and combine well. Stir in a spoonful of kale pesto; if not using pesto, add parsley. Season with a pinch of red crushed pepper flakes, freshly ground black pepper,and salt. Taste and adjust, adding a touch more mustard, pickles, or herbs if you like.

Chill and Serve

Cover the egg salad and chill it in the refrigerator for 18-20 minutes to let the flavors blend together.

Egg Salad Recipe Tips

Egg Cooking Times

Timing is everything when it comes to boiled eggs:

• 7-8 minutes: Soft-boiled, with tender whites and creamy yolks, this is my personal favorite because it creates the creamiest egg salad

• 10-12 minutes: Fully cooked but still moist yolks, ideal if you prefer a firmer texture without overcooking.

• 15 minutes: Hard-boiled, fully cooked yolks

Peeling Tips

Peeling soft- or hard-boiled eggs can be tricky. Gently crack the eggs in several places to loosen the shells, then peel under cold running water to remove stubborn bits and keep the eggs perfectly smooth. 

Serve & Storage

We love eating this egg salad with one of our refreshing spring salads for a light lunch. And if you are hosting a party or get-together at home, serve it with some appetizers or one of our delicious dips.

Store leftovers in an airtight glass container in the fridge for up to 3 days to keep the salad fresh. 

Egg Salad Recipe Variations

No Mayo Egg Salad

Looking for a low-fat or healthier egg salad recipe? The naturally creamy yolks in this version create a rich, smooth texture, so you won’t miss the mayonnaise at all. If you don’t enjoy mayo or simply prefer a lighter egg salad, just skip it.

Greek Yogurt Egg Salad

Swap the mayonnaise for Greek yogurt for a lighter, protein-packed alternative. It adds a subtle tang and creamy texture that complements the eggs perfectly. This is our go-to recipe when craving a healthier egg salad.

Summer Egg Salad

For a refreshing summer twist, fold diced pineapple and cucumber into your egg salad. The sweet, juicy pineapple goes really well with the cucumbers and savory eggs.

Yield: 4

Author: Prancier

Print

With ImageWithout Image

Egg Salad

This creamy egg salad is made with jammy yolks, Dijon mustard, fresh dill, shallots, and pickles for the perfect balance of richness and freshness. It’s ideal for classic egg salad sandwiches and brunch spreads. 

Prep time: 15 MinCook time: 7 MinTotal time: 22 Min

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 shallot, finely chopped (or 2 small green onions)
• 1 tablespoon chopped dill
• 1/2 tablespoon chopped pickles
• 2 tablespoons kale pesto (optional)
• 2 tablespoons fresh parsley (if not using pesto)
• 1/4 crushed red pepper flakes
• Salt and pepper, to taste

Instructions

1. Remove the eggs from the refrigerator a few minutes before cooking them. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes for jammy yolks. Transfer immediately to an ice bath and cool for about 3-5 minutes. Peel carefully.
2. Slice the eggs in half. Remove some of the yolks and place them on one side of a bowl. Chop the remaining egg whites and yolks into small cubes and place them in the same bowl, but do not mix yet.
3. Mash the separated yolks with mayonnaise and Dijon mustard until smooth and creamy, then fold the mixture into the chopped egg whites and yolks.
4. Add shallots (or green onions), dill, pickles, and kale pesto (or parsley).
5. Season with salt, black pepper, and crushed red pepper flakes. Adjust pickles to taste.
6. Cover and refrigerate for 15-20 minutes before serving

Notes

• For a Greek yogurt egg salad, substitute mayonnaise with plain Greek yogurt.
• For a summer twist, add diced pineapple and cucumbers.
• Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Calories

215

Fat

18 g

Sat. Fat

4 g

Carbs

3 g

Fiber

1 g

Net carbs

2 g

Sugar

1 g

Protein

10 g

Sodium

350 mg

Cholesterol

284 mg

Nutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.