Easy Egg Salad

Easy Egg Salad at The Little Shop of Olive Oils

Egg salad is one of those recipes that almost everyone has a memory of. Maybe it was packed into school lunches, served at a summer picnic, or scooped onto white bread with the crusts cut off.

For me, egg salad is comfort food. Simple ingredients, easy to make, and always satisfying.

But over the years I’ve started making mine a little differently. Instead of relying only on mayonnaise, I like to bring in good extra virgin olive oil. It adds richness, a fresh flavor, and honestly… it just makes the whole bowl taste a little brighter.

This version is one I make all the time because it’s incredibly simple.

It starts with perfectly cooked eggs. If you’ve ever struggled with peeling eggs (we’ve all been there), the trick is cooling them quickly in ice water. It helps the shells slide right off and keeps the yolks tender instead of chalky.

Once the eggs are peeled, they get mashed into small pieces — not perfectly smooth, just enough so you still get some texture in every bite.

Then we whisk together a quick dressing with Extra Virgin Olive Oil, Dijon mustard, lemon juice, and a blend of herbs like parsley, chives, and celery seed. The Dijon gives it a little zip, the lemon brightens everything up, and the olive oil brings a silky richness that works beautifully with the eggs.

Sometimes I add a tiny pinch of smoked paprika on top if I want a little extra flavor and color.

This egg salad is one of those recipes that works in so many ways. Pile it onto toasted bread for a sandwich, scoop it over a bed of greens for a light lunch, or serve it with crackers when friends stop by.

And if you happen to sneak a spoonful straight from the bowl while you’re making it… well, I won’t tell.

Easy Egg Salad

This Easy Egg Salad combines tender hard-boiled eggs with extra virgin olive oil, Dijon mustard, lemon juice, and a blend of herbs for a fresh, flavorful twist on a classic. Perfect for sandwiches, lettuce wraps, or serving with crackers.

Author
The Little Shop of Olive Oils
Prep Time
10 minutes
Cook Time
12 minutes
Servings
Serves 4
Category

Side Dishes

Ingredients

  • 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

Directions

  1. Place the eggs in a saucepan and cover them with cold water.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 10–12 minutes.
  4. Drain the hot water and transfer the eggs to a bowl of ice water. Allow them to cool completely before peeling.
  5. Peel the eggs and place them in a medium bowl. Mash them gently into small pieces.
  6. In a cruet or small bowl, combine the extra virgin olive oil, Dijon mustard, lemon juice, dried parsley, dried chives, celery seed, salt, and pepper. Whisk or shake until well combined.
  7. Pour the dressing over the eggs and gently mix until everything is well coated.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. If desired, sprinkle a pinch of smoked paprika over the top before serving.

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