Why You’ll Love This Recipe
If you’re looking for a dish that’s fresh, flavorful, and easy to put together, this Herb Lemon Dijon Egg Salad is the perfect choice. This recipe takes the classic egg salad to the next level with a zesty lemon-Dijon dressing and a generous helping of fresh herbs. Whether you’re serving it as a light lunch, a side dish, or as part of a brunch spread, this dish delivers vibrant flavors in every bite.
Pure Comfort
Egg salad is a timeless comfort food, but adding fresh herbs and bright citrus transforms it into something truly special. The creamy eggs balance beautifully with the tangy Dijon mustard, crisp greens, and aromatic herbs, making this dish both refreshing and satisfying. Plus, it’s incredibly simple to prepare, making it ideal for both casual meals and entertaining guests.
Ingredients
What You Need
For the Egg Salad:
- 6 large eggs, hard-boiled and chopped
- 3 tbsp Dijon mustard
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For the Platter:
- 2 cups mixed greens (arugula, spinach, or romaine)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp capers (optional)
- Sliced baguette or crackers for serving
Time to Cook
- Preparation: 10 minutes
- Cooking (boiling eggs): 12 minutes
- Assembly: 5 minutes
- Total Time: Approximately 25 minutes
Steps to Make It
Make It Perfect
- Boil the Eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath to cool before peeling and chopping.
- Prepare the Dressing: In a mixing bowl, whisk together the Dijon mustard, mayonnaise (or Greek yogurt), lemon juice, lemon zest, salt, and pepper until smooth.
- Mix the Egg Salad: Gently fold the chopped eggs into the dressing. Stir in the fresh herbs (chives, parsley, and dill) until well combined.
- Assemble the Platter: Spread mixed greens on a serving plate. Arrange cherry tomatoes, red onion slices, avocado, and capers around the greens.
- Add the Egg Salad: Spoon the egg salad onto the platter, either in the center or in small portions around the greens.
- Garnish and Serve: Sprinkle crumbled feta over the salad and serve with sliced baguette or crackers.
Mix It Up
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Add crunch: Toss in chopped celery or radishes for an extra layer of texture.
- Swap the dressing: Replace Dijon mustard with whole grain mustard for a more rustic flavor.
- Try different herbs: Basil or tarragon can provide a unique twist to the traditional recipe.
Perfect Partners
This dish pairs wonderfully with:
- Grilled salmon or chicken for a protein boost.
- A bowl of fresh fruit for a light and refreshing contrast.
- A chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.
- Toasted sourdough bread for an even heartier bite.
Busy Day Hero
Short on time? Make the egg salad ahead of time and store it in the fridge for up to two days. Assemble the platter when ready to serve for a quick and effortless meal.
Work Ahead
- Hard-boil the eggs up to 3 days in advance.
- Chop the herbs and store them in an airtight container.
- Prepare the dressing a day ahead to enhance the flavors.
Save Some For Later
If you have leftovers, store the egg salad in an airtight container in the refrigerator for up to 3 days. Keep the greens separate until ready to serve to prevent wilting.
Everyone’s Happy
This egg salad platter is perfect for gatherings since it caters to various dietary preferences. It’s naturally vegetarian and can be easily modified for dairy-free or gluten-free diets by omitting cheese and using gluten-free crackers.
Good For You Too
Packed with protein, healthy fats, and fresh greens, this dish is both nutritious and delicious. Eggs provide essential vitamins and minerals, while herbs add antioxidants and a burst of freshness.
Easy Clean Up
Minimal mess, maximum flavor! Use just one bowl for mixing the egg salad and a single serving platter to assemble everything perfect for quick and easy cleanup.
Switch It Up
- Turn it into a sandwich: Spread the egg salad on toasted bread for a hearty lunch.
- Stuff it into an avocado: A low-carb, nutrient-packed option.
- Make a wrap: Roll it up in a tortilla with greens for an on-the-go meal.
Simply Perfect
Sometimes, the simplest recipes are the most satisfying. This Herb Lemon Dijon Egg Salad is a beautiful blend of flavors and textures that can be enjoyed in so many ways. Whether for brunch, lunch, or a light dinner, it’s a dish you’ll keep coming back to!
FAQs
1. Can I make this egg salad dairy-free?
Yes! Simply swap out the mayonnaise for dairy-free mayo or Greek yogurt alternative, and skip the feta cheese.
2. What’s the best way to store leftovers?
Store the egg salad in an airtight container in the refrigerator for up to three days. Keep the greens separate until ready to serve.
3. Can I use different herbs?
Absolutely! Try basil, cilantro, or tarragon for a different flavor profile.
4. How do I make it extra creamy?
Add an extra tablespoon of mayonnaise or a small amount of mashed avocado to the dressing.
5. Can I prepare this dish for meal prep?
Yes, hard-boil the eggs and mix the egg salad ahead of time. Store ingredients separately and assemble before eating.
6. What bread pairs well with this?
Crusty sourdough, whole wheat toast, or a flaky croissant all work beautifully.
7. Can I add protein?
Yes! Add grilled chicken, smoked salmon, or even crispy bacon for an extra protein boost.
Conclusion
This Herb Lemon Dijon Egg Salad is a simple yet elegant dish bursting with flavor. It’s light, refreshing, and easy to prepare, making it perfect for any occasion. Whether you enjoy it as a light meal, a side dish, or part of a bigger feast, it’s a recipe that will become a staple in your kitchen. Try it today and enjoy every delicious, herby bite!
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