If you’re craving a dish that feels like a comforting hug on a plate, the Creamy Egg Salad with Red Onion and Fresh Herbs Recipe is exactly what you need. This classic egg salad is elevated with the bright crunch of red onion and the fresh burst of garden herbs, all tied together by a luscious, creamy dressing. It’s the kind of recipe that’s perfect for a quick lunch, a picnic treat, or an easy snack, bringing together simple ingredients to create a flavor-packed experience that’s both satisfying and delightfully fresh.
Ingredients You’ll Need
This recipe relies on straightforward, kitchen-friendly ingredients that come together beautifully. Each component plays a key role: the eggs provide creaminess and protein, the red onion adds a subtle zing and crunch, and the fresh herbs infuse vibrant layers of flavor.
- 6 eggs, room temperature: Essential for that creamy, rich base; using room temperature eggs helps avoid cracking during boiling.
- ¼ cup red onion, finely diced: Adds a crisp texture and a mild sharpness that wakes up the salad.
- ¼ cup mayonnaise: Brings smoothness and a luscious mouthfeel; feel free to choose your favorite brand or type.
- 1 tablespoon Dijon mustard: Offers a gentle tang and depth that brightens the overall flavor.
- 2 tablespoons parsley, finely diced: A fresh, slightly peppery herb that refreshes every bite.
- 2 tablespoons chives, finely diced: Imparts a delicate onion flavor without overwhelming the dish.
- 1 teaspoon lemon juice: Adds a subtle citrus note that balances the creaminess perfectly.
- Kosher salt and freshly ground black pepper, to taste: The final seasoning touch that brings everything together.
How to Make Creamy Egg Salad with Red Onion and Fresh Herbs Recipe
Step 1: Boil the Eggs to Perfection
Start by placing your 6 eggs in a pot and covering them with cold water. Bring to a boil, then reduce the heat to a gentle simmer. Let the eggs cook for 10 to 12 minutes, which will yield that perfect hard-boiled texture where the yolks are creamy but firm. This step is key to the salad’s classic texture.
Step 2: Cool and Peel
Once your eggs have cooked, transfer them immediately into cold running water or an ice bath. This stops the cooking process and makes peeling a breeze. Patience here pays off — perfectly peeled eggs make for a smooth, inviting salad without stray shell bits.
Step 3: Chop the Eggs
After peeling, chop the eggs into small, bite-sized pieces. This allows the flavors to mingle beautifully and ensures a uniform creamy-yet-chunky texture that’s so satisfying in every forkful.
Step 4: Combine Ingredients in a Bowl
Now, toss your chopped eggs with the finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice in a large mixing bowl. Each ingredient contributes a unique note, balancing creaminess, zing, herbaceous freshness, and a pop of acidity.
Step 5: Season and Mix Thoroughly
Season the mixture generously with kosher salt and freshly ground black pepper. Mix everything thoroughly so that every bite is flavored and the salad looks creamy and appealing. Taste and adjust seasoning if needed – this personal touch makes all the difference.
How to Serve Creamy Egg Salad with Red Onion and Fresh Herbs Recipe
Garnishes
To elevate the visual and flavor appeal, garnish your egg salad with a sprinkle of extra chopped chives or parsley. A light dusting of smoked paprika or a few capers also bring a delightful contrast. These simple touches uplift the dish from classic to unforgettable.
Side Dishes
This creamy egg salad is mighty versatile when it comes to pairing. Serve alongside crisp lettuce leaves for a refreshing bite, crusty sourdough bread, or buttery crackers. It also shines as a protein-packed topping for avocado halves or atop a fresh green salad for a hearty, nutritious meal.
Creative Ways to Present
Think beyond the usual sandwich! Spoon the Creamy Egg Salad with Red Onion and Fresh Herbs Recipe into hollowed-out tomatoes or bell peppers for a colorful, healthy presentation. You can also spread it on toasted baguette slices and broil briefly for warm, satisfying appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover egg salad in an airtight container in the refrigerator. It stays fresh for about 2 to 3 days, making it an excellent make-ahead option for quick meals or snacks throughout the week. Just give it a good stir before serving to redistribute the flavors.
Freezing
Due to the mayonnaise base and texture of the eggs, freezing this salad isn’t recommended. The creaminess can separate and the eggs can become rubbery upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
This dish is traditionally served chilled or at room temperature, so reheating isn’t necessary. If you prefer, let it sit out for 10 to 15 minutes before serving to slightly warm it up without losing its creamy charm.
FAQs
Can I use different herbs instead of parsley and chives?
Absolutely! Fresh dill, basil, or tarragon can work wonderfully, each bringing a unique flavor twist. Feel free to experiment and find your personal favorite combo in the Creamy Egg Salad with Red Onion and Fresh Herbs Recipe.
Is there a way to make this recipe lighter?
Yes, you can swap mayonnaise for Greek yogurt or a blend of yogurt and light mayo to reduce fat while maintaining creaminess. The lemon juice and fresh herbs keep the freshness intact.
How do I get my egg salad extra creamy?
Using room temperature eggs and mixing the yolks a bit before combining with the whites can add silkiness. Also, don’t be shy with the mayo or a touch of olive oil for a richer texture.
Can I add other crunchy veggies?
Definitely! Celery, diced cucumber, or even finely chopped radishes provide a delightful crunch and extra freshness that complements the red onion nicely in this recipe.
What is the best bread to use for egg salad sandwiches?
Soft sandwich bread, crusty baguette, or whole grain bread all work beautifully. The key is to choose bread that holds up to the creamy filling without becoming soggy too quickly.
Final Thoughts
Nothing beats the cozy, fresh charm of the Creamy Egg Salad with Red Onion and Fresh Herbs Recipe. It’s a simple yet outstanding dish that brings together familiar ingredients in a way that feels new and exciting every single time. Whether you’re making a quick lunch or impressing friends at a casual get-together, this recipe always delivers smiles and satisfied appetites. Give it a try—you just might find your new favorite go-to!
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Creamy Egg Salad with Red Onion and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Description
This classic Egg Salad recipe is a creamy, tangy, and herbaceous dish perfect for sandwiches, wraps, or as a side salad. Made with hard-boiled eggs, mayonnaise, mustard, fresh herbs, and a hint of lemon juice, it offers a refreshing and satisfying meal in just 22 minutes.
Ingredients
Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes for hard-boiled eggs.
- Cool the eggs: Remove the eggs from the pot and cool them under cold running water or by placing them in an ice bath to stop the cooking process and make peeling easier.
- Peel and chop: Once cooled, peel the eggs carefully and chop them into small pieces suitable for the salad texture.
- Combine ingredients: In a large mixing bowl, combine the chopped eggs, diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice to build the salad flavors.
- Season: Add kosher salt and freshly ground black pepper to taste, adjusting the seasoning to your preference.
- Mix and serve: Mix everything well to combine evenly. Serve the egg salad chilled for best taste and freshness.
Notes
- Use room temperature eggs for easier peeling.
- For a lighter version, substitute some or all the mayonnaise with Greek yogurt.
- Egg salad can be stored in the refrigerator in an airtight container for up to 3 days.
- Add celery or dill for extra crunch and flavor if desired.
- Serve on toasted bread, in wraps, or over greens for a complete meal.
