• 10-12 large brown eggs – hard boiled, peeled, cooled
  • 1 Tbsp. distilled white vinegar
  • 1/4 cup mayonnaise, I use Hellman’s
  • 1 bunch of fresh dill
  • 1 Tbsp fresh tarragon
  • 1/2 a shallot, thinly sliced
  • 1 Tbsp. yellow mustard
  • 1 tsp. lemon zest
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt

All The Fixins

  • Crusty bread – Farmhouse, Sourdough, Hearty Grain
  • 4-8 leaves butter lettuce or arugula
  • 2 vine-ripened tomatoes, cut into 1/4-inch thick slices
  • Bread and butter pickle slices


  • Hard boil all the eggs, cool in cold water and peel.
  • Chop the eggs and set aside.
  • In a medium sized bowl, whisk together the vinegar, mayo, dill, tarragon, shallot, mustard, salt and pepper.
  • Add eggs to the mayonnaise mixture and gently fold in. Salt and pepper to taste.
  • Cover and chill in the refrigerator for at least 2 hours and up to 2 days.
  • To assemble, top bread with a generous amount of egg salad, lettuce, tomatoes and pickles. Serve as sandwich or open-faced or skip the bread and try lettuce wraps.

We often make this egg salad for dinner and serve with a salad, roasted broccoli or green beans, and a side of cous-cous. It also goes well with our scalloped potatoes!