Herbed Egg Salad

Herbed Egg Salad

Print Recipe
Servings 4


  • 8 The Farmer's Hen large eggs
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp grainy mustard
  • 1 tsp apple cider vinegar
  • 2 scallions thinly sliced
  • 2 tbsp chopped dill
  • sea salt
  • freshly ground black pepper


  • Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Chop the eggs.
  • In a large bowl, combine the mayonnaise, mustard, vinegar, scallions, dill, salt, and pepper to taste. Mix until smooth. Add the eggs and mix gently to coat with the dressing. Keep the egg salad refrigerated in an air-tight container.


This egg salad is so simple to make! The flavor is elevated with the addition of Dijon and grainy mustard, as well as fresh herbs, which perfectly counteract the creaminess of the eggs. You can chop the eggs into larger pieces, as pictured, or more finely, depending on your preference.