There are few things that are as nostalgic and comforting as egg salad. This classic herbed egg salad elevates a lunchtime favorite with a delicious, savory, tangy dressing, and an unexpected brightness from fresh herbs. Whether you prefer to eat your egg salad in a sandwich, on top of your favorite greens, or simply with a spoon straight of the bowl, this recipe is sure to become your new go-to!
👩🏽🍳Why This Recipe Works
Fresh and bright: Fresh herbs bring a burst of freshness to the egg salad, elevating the overall flavor profile and cutting through the richness of a classic mayonnaise dressing.
Burst of color: Fresh herbs like scallions and dill add a beautiful pop of color to nostalgic egg salad, which makes this a great, fancy-ish option to serve for high tea or brunch.
Versatile: I chose my favorite herbs to make this egg salad dressing, but this is simply a baseline. The options and combinations are truly endless, and you can elevate this dressing to your taste.
- Mayonnaise: Use your absolute favorite mayonnaise for this recipe. Since the dressing is mayo based, I do not recommend swapping this out for a sandwich spread like Miracle Whip, for example.
- Bread and butter pickles: Bread and butter pickles are generally pickled in a sweeter liquid, which adds both a tang but sweetness to the dressing. I highly recommend using the sweeter variety of pickles, as it rounds out the dressing.
- Fresh herbs: I strongly suggest using fresh herbs only for this recipe. The fresh herbs add color, texture, and bright flavor that sometimes get lost with dried herbs.
A full list of ingredients with measurements is located on the recipe card, below.
- Mayonnaise: For a lighter salad, you can substitute part of the mayonnaise with greek yogurt, or light sour cream.
- Dijon mustard: Grainy mustard or regular yellow mustard are workable substitutes for dijon mustard.
- Bread and butter pickles: Dill pickles, or any variety that you have available, will work in place of bread and butter pickles.
- Avocado: Lessen the amount of mayonnaise in the dressing, and mash in an avocado for an extra creamy and colorful spin on egg salad!
- Mediterranean-inspired: Incorporate fresh cucumber, tomatoes, red onion, and even olives for a bright mediterranean-inspired egg salad recipe.
- Ranch seasoned: Season with a dash of ranch seasoning, to give this salad an even tangier spin.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the add-ins: Finely chop the fresh dill, scallions, and bread and butter pickles so that they will mix in with the dressing thoroughly.
Boil the eggs on the stove for 6-7 minutes, or steam in an Instant Pot [the method used for this recipe]. If using an Instant Pot, cook for 5 minutes on HI pressure. Once the cook time is complete, natural release for 5 minutes and then manually release the remaining pressure. Blanch the eggs in ice water for 5 minutes, then drain and peel. This method is also referred to as the 5:5:5 method. [photos 1 & 2]
In a medium-sized mixing bowl, add the ingredients for the dressing including the chopped fresh herbs and pickles. [photo 3]
Add the peeled eggs to the bowl with the dressing, and mash the eggs into the dressing with a fork. Mash the eggs until the egg whites are bite-sized and have mixed thoroughly into the dressing. [photo 4]
💭 Expert Tip
Prepare in advance: This egg salad is at its best when it has had the chance to sit in the fridge for at least one hour. The eggs will still be slightly warm when you add them to the dressing, which will also thin out the consistency. Allowing the egg salad to sit in the fridge will bring it back to the firm, creamy texture we all love.
Adjust the amount of mayonnaise: This recipe as written is super creamy, which may not be your ideal consistency. I recommend starting with half of the mayonnaise first if you are not a fan of a very rich dressing.
🍽 Make Ahead & Storage
Egg salad can be made up to 2 days in advance. Store pre-made egg salad in an airtight container, and store in the fridge until you are ready to serve.
Before serving pre-made or leftover egg salad, give it a good stir to ensure that there is no liquid that has come to the top from the herbs or eggs.
⭐ Recipe FAQs
I do not recommend freezing egg salad. The ingredients for the dressing and the boiled eggs do not stand up to the freezing and thawing process. Freezing will compromise the texture and taste of the salad.
You can absolutely make egg salad without mayonnaise. Greek yogurt, sour cream, mashed avocado, or even vegan alternatives like aqua faba "mayo" are all great substitutes!
Egg salad can become watery from improperly draining and drying boiled eggs. I recommend giving your boiled eggs a quick pat dry on a paper towel before adding them into the dressing. This will ensure a creamy salad without extra moisture.
📝More Salad Recipes
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Classic Herbed Egg Salad
Stove Top Instructions
- Boil the eggs on the stove for 6-7 minutes in a water-filled saucepan. Remove from the heat, and blanch the eggs in ice water for 5 minutes.8 Large eggs
Instant Pot Instructions
- Cook the eggs for 5 minutes on HI pressure. Once the cook time is complete, allow the pressure to release naturally for 5 minutes and then manually release the remaining pressure. Blanch the eggs in ice water for 5 minutes, then drain and peel.
- In a medium-sized mixing bowl, add the ingredients for the dressing including the chopped fresh herbs and pickles.½ cup Mayonnaise, ¼ cup Scallions, ¼ cup Fresh dill, ¼ cup Bread and butter pickles, 1 tablespoon Dijon mustard, 1 teaspoon Ground black pepper, Sea salt
- Add the peeled eggs to the bowl with the dressing, and mash the eggs into the dressing with a fork. Mash the eggs until the egg whites are bite-sized and have mixed thoroughly into the dressing.