I have a bunch of hard boiled eggs left over after Easter every year. This fresh, easy egg salad recipe is my favorite way to use them up!
And so it begins: my egg salad kick.
Every year after Easter, I make this egg salad recipe to use up the hard boiled eggs left over from my family’s celebration. That first batch of egg salad reminds me just how fresh, bright, and flavorful this recipe is, and I end up making it on repeat for lunch throughout the spring.
The funny part about all this is that just a few years ago, I thought I didn’t like egg salad. I wrote it off because it fell into my least favorite category of food—mushy. I also had a few unfortunate memories of café versions that were overly creamy and bland.
But when life gives you hard boiled eggs, what else do you make? One year after Easter, with a fridge full of boiled eggs to eat, I decided to give egg salad another shot. But not just any egg salad—egg salad my way.
I chopped the eggs, but didn’t mash them, so that the salad still had some texture. I added red onion for crunch and fresh lemon juice and Dijon mustard for bright, tangy flavor. Most importantly, I loaded it up with savory herbs and mixed in a few capers for salty, briny depth.
I proved myself wrong. Egg salad, bland? This recipe is anything but.
Protein-packed, delicious, and easy to make in just 10 minutes, it’s the best way to use up hard boiled eggs. If you have some on hand, I hope you’ll try it!
Get the recipe:
Want to make this recipe? Here are a few tips:
- Chill it before serving. I won’t lie—this salad is pretty tasty straight from the bowl, right after you mix it up. But it gets even better after about 20 minutes in the fridge. If you have the time, chill it before serving to give the flavors a chance to meld.
- The add-ins make it. Don’t skimp on the fresh herbs! They add the freshness, lightness, and complexity that make this egg salad a cut above the rest. I also love the capers in this recipe, but you could easily replace them with diced dill pickles or relish—anything to give the salad an extra tangy pop.
- You don’t have to serve it on a sandwich. I also love this recipe with crackers or over greens! All three ways are great for lunch.
