Egg Salad no Mayo Recipe at The Little Shop of Olive Oils

Easy Egg Salad


  • 5 large eggs
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 1 teaspoon dried celery seed
  • Salt and pepper to taste
  • Optional: a pinch of smoked paprika


  • Place the eggs in a saucepan and cover them with cold water.
  • Bring the water to a boil over medium-high heat.
  • Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 10-12 minutes.
  • Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely before peeling.
  • Peel the cooled eggs, place them in a medium bowl and mash them into small pieces.
  • In a cruet, mix together the extra virgin olive oil, Dijon mustard, dried seasoning, lemon juice, salt, and pepper until well combined.
  • Gently mix everything together until the eggs are well coated with the dressing.
  • Taste the egg salad and adjust the seasoning with more salt and pepper if needed.
  • If desired, sprinkle a pinch of smoked paprika on top for extra flavor.
  • Serve the egg salad on a bed of lettuce, as a sandwich filling, or with crackers.
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