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Bowl of fresh herb egg salad garnished with colorful herbs and vegetables

Egg Salad With Fresh Herbs

This classic Egg Salad With Fresh Herbs brings together creamy eggs and aromatic herbs, making it a delightful dish for lunches and picnics.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch, Picnic
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs These form the creamy and rich base of your salad.
  • 1/4 teaspoon Kosher salt Enhances the flavor of the eggs and herbs.
  • 1 teaspoon rice vinegar Adds a tangy depth, balancing the richness.
  • 2 tablespoons best-quality mayonnaise This provides the luscious creaminess that binds everything together.
  • 1 tablespoon fresh dill, minced Delivers a fresh, slightly tangy flavor that wakes up the palate.
  • 1 tablespoon fresh chives, minced Offers a mild oniony sharpness that complements the eggs perfectly.
  • 1 tablespoon fresh tarragon, minced Infuses an aromatic, slightly sweet flavor that makes the salad unique.
  • 1 tablespoon shallots, minced Adds a hint of sweetness and a wonderful crunch.

Method
 

Preparation
  1. Start by bringing enough water to a boil in a saucepan, ensuring it will cover the eggs by at least one inch.
  2. Using a slotted spoon, gently lower the six large eggs into the boiling water. Reduce the heat to a low simmer immediately.
  3. Let the eggs simmer for exactly 12 minutes.
  4. Transfer the eggs directly to an ice bath to stop the cooking process and allow them to cool for about 10 minutes.
  5. In a bowl, combine the mayo, Kosher salt, and rice vinegar. This mixture will create a creamy and tangy dressing for your salad.
  6. Once the eggs are cool, peel them using the pro method: slice them in half and scoop out the insides carefully with a spoon.
  7. Add the peeled eggs to the bowl with the creamy dressing. Mash them using a fork to your desired level.
Serving
  1. Garnish with additional minced chives and serve on toast, in sandwiches, or over greens.

Notes

Use high-quality mayonnaise for the best flavor. You can also experiment with other herbs for different flavor profiles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.