Herbed Egg Salad (5 Amazing Herbs!)

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Herbed Egg Salad slathered between two flaky croissants with a leaf of lettuce is one of my favorite sandwiches. This recipe is not a traditional southern egg salad. There is no mustard, no relish, and no spices other than salt and pepper. In every bite you get a simple yet robust burst of savory herbs, while keeping the flavor of the chopped eggs from fading into too many different ingredients.

Herbed Egg Salad takes a minimal amount of effort with ingredients you probably already have on hand. If you’re going to the store anyway, grab some bacon and a tomato or two to make your egg salad sandwich perfect!

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Favorite Side Dish Recipes

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What herbs are used and why?

I love herbs! I keep fresh herbs on hand in a garden off of the kitchen and I keep “fresh” dried herbs in my pantry for those winter months when I want to add zest to my soups. Do the herbs have to be fresh? Nope. No need to shuffle to the store for fresh if you have dried on hand. Just keep in mind that fresh herbs are more potent so you will need to use less.

So why did I choose the herbs I used in this recipe? Let’s discuss!

• Dill – This herb is usually described as having a slight grassy and licorice taste. That’s where we need to agree to disagree. I only get the taste of dill pickle, if you will. When using enough dill you will find that relish is not necessary. Less ingredients is a good thing, right?
• Sage – This herb has a delicate citrus taste that can appear even sweet in egg and poultry dishes. It’s one of my favorite herbs because it can be used almost everything without becoming overwhelming.
• Tarragon – So, in my humble opinion, this is the herb that takes on a hint of licorice flavor. It balances perfectly with the other herbs in this salad.
• Chives – Chives are onions. They are usually used as underrated garnish, but they are much too important for that. What I love about chives is that they are onions with a hint of garlic flavor blended in. Two great tastes in one!
• Parsley – This is another one of those garnish herbs that can actually hold its own when given the chance. It has a bitter flavor that, when used sparingly, can balance a savory dish.

How to make Herbed Egg Salad

My Herbed Egg Salad is one of the easiest recipes you’ll make. If you’d like to get creative with the herbs, go for it. There are so many wonderful options.

Equipment Used

• Large Pot – used for boiling the eggs
• Mixing Bowl – used for cooling eggs and for mixing the ingredients
• Food Chopper – used for chopping eggs

Ingredient List

• Eggs
• Herbs – dill, sage, tarragon, chives, parsley (fresh is best, but you can use dried herbs if needed)
• Salt and pepper
• Mayonnaise

Recipe Preparation

• Bring a large pot of water to boil on a stovetop. Helpful Hint: Add 2 tablespoons of vinegar (white or apple cider.) The vinegar will break down the shell to make peeling a breeze.

• Using tongs, carefully place each egg on the bottom of the pot to prevent cracking. Let eggs boil for 15 minutes.

• Drain water and place eggs in a large bowl filled with ice and cold water (an ice bath) to cool completely.

• While eggs are cooling, chop herbs and set aside.

• Now it’s time to peel those eggs! Look how easily they slide out. No more hassling with little shards of shell!

• Place peeled eggs in a medium bowl and chop to desired size.

• To chop the eggs I use a metal serrated chopper, but you can use a food processor (on pulse so you do not over process), a knife, a slicer, a pastry blender, or anything that works for you.

• Add herbs and salt and pepper, mixing well. My favorite part is coming up next!

• It’s time to add the mayonnaise. Anyone who knows me knows that Duke’s Mayonnaise is the only one I use, and I do use it generously!

• Make sure to stir all ingredients well to fully incorporate the herbs and seasonings. Check for taste. You can eat the egg salad right away, however; it will taste even better after being refrigerated for about an hour.

Now grab those croissants, maybe some bacon and tomatoes, and enjoy!