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Egg Salad

The perfect cold lunch for hot summer days!

Course Main Course
Prep Time 20 minutes
Cook Time 0 minutes
Servings 4


  • 1/4 cup mayonnaise*
  • 1 tsp olive oil
  • 2 tsp dijon mustard
  • 1 tsp capers
  • 1 tsp fresh lemon juice
  • 1 clove garlic minced
  • 1/4 tsp turmeric
  • 1/4 tsp sea salt
  • black pepper to taste
  • 2 Tbsp fresh dill chopped
  • 2 Tbsp fresh chives chopped
  • 6 hard boiled eggs*


  1. To ensure even coating and distribution of flavor, start by whisking the mayo, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt and pepper in a mixing bowl.

  2. Add in chopped eggs and gently stir to mix them into the sauce. Stir in the dill and chives and chill until ready to serve.

  3. Assemble sandwiches with desired toppings or create lettuce boats using whole romaine leaves. Enjoy!

Recipe Notes

*The original recipe from Love&Lemons also suggests using vegan mayonnaise and tofu in place of eggs if you're looking to make the recipe vegan!

**She also includes celery seed (just a few pinches) which I haven't tried, but believe that it adds a nice depth of flavor like she mentions :)