Egg salad is a classic dish that’s perfect for picnics, lunches, or even a light dinner. This is the best egg salad recipe for spring! It’s a take on the classic egg salad recipe that you’re likely used to. But even better because everything is made from scratch!
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Seasonality
Eggs are typically available year-round, but their quality can vary throughout the year with springtime being when you’ll find the freshest eggs. Radishes are at their peak freshness in the spring and fall, offering a crisp and peppery bite. Ramps, also known as wild leeks, are a fleeting spring delicacy, so be sure to enjoy them while they’re in season. Parsley is more readily available and can be found year-round, but it’s often at its best in the spring and early summer when its flavor is most vibrant. This simple recipe incorporates these spring favorites into one flavorful dish!
Ingredients
- 6 hard-boiled eggs, peeled and chopped (please see my post on how to make the perfect hard-boiled eggs)
- 1/4 cup radishes, thinly sliced, for a little crunch
- 1/4 cup ramps, finely chopped (substitute with green onions if ramps are not available)
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon yellow mustard
- Salt and black pepper to taste
Instructions
Prepare the Eggs: To hard-boil eggs, place them in the bottom of a large pot and cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes, then transfer them to an ice water bath to cool completely before peeling and chopping.
Chop the Fresh Ingredients: While the eggs are cooling, prepare the radishes, ramps, red onion, and parsley as directed. These fresh ingredients will add flavor, crunch, and color to your egg salad.
Mix the Salad: In a mixing bowl, combine the chopped eggs, sliced radishes, chopped ramps, red onion, and parsley.
Add the Dressing: In a separate bowl, whisk together the mayonnaise and mustard until smooth. Pour the dressing over the egg mixture and gently toss until everything is evenly coated.
Season to Taste: Taste the egg salad and add salt and black pepper to taste. Adjust the seasoning as needed to suit your preference.
Serve and Enjoy: Your egg salad is now ready to enjoy! Serve it on slices of homemade sourdough bread for classic egg salad sandwiches, wrap it in lettuce leaves for a lighter option, or enjoy it straight from the bowl for a quick and satisfying lunch.
How long does egg salad keep in the fridge?
Once you’ve whipped up a batch, you might wonder how long it will stay fresh in the fridge. With its combination of hard-boiled eggs and creamy dressing, proper storage is key to maintaining its quality and flavor. Egg salad can be stored in an airtight container in the refrigerator for up to 3-4 days. To maintain its freshness, it’s best to consume it within this timeframe. If the salad becomes watery upon storage, simply drain off any excess liquid before serving. Be sure to give it a quick stir before enjoying to redistribute the flavors.
Variations and Tips
- Experiment with different herbs like chives or fresh dill for added freshness. My husband loves adding dill pickles to anything!
- For extra tanginess, squeeze in a little fresh lemon juice or add a splash of vinegar to the dressing.
- Serve the egg salad on a bed of lettuce, on a slice of bread, in a lettuce wrap, or stuffed into a pita pocket for a satisfying meal.
- Feel free to adjust the quantities of each ingredient to suit your taste preferences.
With its simple ingredients, fresh herbs, and creamy dressing, this easy egg salad recipe is a great way to enjoy the flavors of spring! Whether you’re serving it at a baby shower, packing it for a picnic, or enjoying it for a quick lunch at home, this egg salad is a great recipe for any occasion!
Equipment
- 1 spatula
Ingredients
- 6 hard-boiled eggs peeled and chopped
- 1/4 cup radishes thinly sliced, for a little crunch
- 1/4 cup ramps finely chopped (substitute with green onions if ramps are not available)
- 2 tablespoons fresh parsley finely chopped
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon yellow mustard
- Salt and black pepper to taste
Instructions
- Prepare the eggs by following these instructions
- Chop the eggs, radishes, ramps, and parsley
- In a mixing bowl, combine eggs, radishes, ramps, and parsely
- In a separate bowl, whisk together the mayonnaise or Greek yogurt and mustard until smooth. Pour the dressing over the egg mixture and gently toss until everything is evenly coated.
- Taste the egg salad and add salt and black pepper to taste.
- Your egg salad is now ready to enjoy!
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