Egg Salad with Fresh Herbs


If you’ve ever raised laying hens,
then you know the joys of the spring egg-pocolypse.
It’s so egg-citing! 
The longer days & warmer weather
leads to an eggs-treme abundance of eggs.
An egg-splosion, if you will. 

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It’s a blessing to have such a bounty,
but I can only handle so many omelets!

As the days get warmer,
I don’t want large, heavy meals.
Egg salad is a perfect way to use up all of the egg-cess,
and fresh herbs really brighten up the flavors!

Egg Salad With Fresh Herbs

You’ll Need:

  • 1 dozen hard-boiled eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon fresh chives-finely chopped
  • 1 tablespoon fresh, finely-chopped dill
  • salt & pepper to taste



Whip It Up:

  1. Chop the eggs.
  2. Mix all ingredients together.
  3. Serve with crackers or bread and enjoy!
    It couldn’t be any more simple to make, and it’s always a hit at my house!



egg salad

What’s your favorite egg salad recipe?
Share in the comments section below!

Caitlin (1)



  1. Stephanie Ethridge says:

    12 hard boiled eggs
    Mayo to your consistency
    smidge of yellow mustard
    splash of apple cider vinegar
    Salt & Pepper to taste

    Enjoy on fresh bread!

  2. Grandma says:

    Bring 12 eggs to hard boil, turn off heat, cover pot. Leave for 20 minutes. Then run cold water, add a little ice, if you like and let sit for a couple of minutes or five, Put into large mixing bowl, and mash with potato masher. Add mayo, apple cider vinegar, mustard, pickle relish, or sometimes just the juice from them, salt, pepper, onion pwd., paprika, mix together well, til spreading consistency. Enjoy. It really takes practice to get them tasty!

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