Egg Salad Recipe Ree Drummond: Herb-Infused Creaminess With Zero Mayo

Ree Drummond’s egg salad recipe transforms simple ingredients into a herb-infused, creamy masterpiece—no mayo in sight. The secret lies in a tangy mustard base and fresh herbs that elevate every bite, creating a texture that’s rich yet light.

I’ve perfected this version after testing countless combinations, and it’s become a staple in my lunch rotation. What sets this recipe apart is the balance of flavors: bright lemon, sharp mustard, and fresh dill create a vibrant contrast to the tender eggs.

The method is straightforward—hard-boil eggs, chop them precisely, and fold in the dressing for a silky, cohesive texture. No lumps, no greasiness, just pure, clean flavor. By the time you’re done, you’ll have a salad that’s restaurant-worthy yet effortless to prepare.

The herbs stay fresh, the eggs hold their shape, and the dressing binds everything together perfectly. This isn’t just egg salad—it’s a versatile, protein-packed dish that works for sandwiches, wraps, or even as a standalone lunch. Serve it on crusty bread, with crackers, or straight from the bowl.

Here’s how to make it—step by step.

Ingredients for egg salad recipe ree drummond

Eight ingredients transform humble eggs into a restaurant-worthy herb salad without mayo.

The eggs are the foundation, so pick the freshest you can find—look for plump, unblemished shells. Store-brand eggs work fine, but organic or pasture-raised hold up better when boiling. For the herbs, farmers markets have the best dill and chives, but grocery store bunches work if they're bright green. The Greek yogurt is non-negotiable for creaminess—full-fat Fage is my go-to, but any plain yogurt will do. If you're short on time, pre-peeled hard-boiled eggs from the grocery store save 10 minutes of work.

No dill? Fresh parsley or tarragon at the same amount works in a pinch. Short on mustard? Substitute white vinegar at half the amount for tang. The mayo is truly optional—skip it for a lighter texture or add just a tablespoon for richness. For the onion, red or white both work, but red adds subtle color. If your eggs turn out too dry, add an extra tablespoon of olive oil to the dressing. The lemon juice can be bottled, but fresh is brighter—Trader Joe's sells concentrated bottles that last months.

Eggs keep 5 days in the fridge once boiled, but this salad is best fresh. Store the dressing separately if prepping ahead—combine just before serving. The herbs stay fresh 3-4 days wrapped in damp paper towels. For meal prep, portion into containers with the dressing on the side—stir before eating. This salad reheats beautifully, making it perfect for lunches all week.

Step-by-step instructions for herb-infused egg salad

Here's how to create a light, creamy egg salad with vibrant herbs and no mayo.

Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cook for exactly 9 minutes—this ensures firm whites with creamy yolks that won't break when chopped.

Transfer eggs to an ice bath for 10 minutes to stop cooking. The water should be cool enough to chill the eggs quickly. You'll know they're ready when they're completely cool to the touch and the shells peel away easily. This cooling step prevents overcooking and makes peeling effortless.

In a medium bowl, whisk together the 0.5 cup yellow mustard, 0.25 cup plain Greek yogurt, 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil. Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper, mixing until smooth. This base creates the creamy foundation without mayo.

Fold in the 0.25 cup finely chopped fresh dill and 2 tablespoons finely chopped fresh chives using a silicone spatula. The herbs should be evenly distributed—their bright flavors will cut through the richness of the eggs. Set this mixture aside while you prepare the eggs.

Peel the cooled eggs and carefully chop them into 1/4-inch pieces using a chef's knife. For even chopping, place halves cut-side down and rock the knife gently over the eggs. You want uniform pieces so every bite has consistent texture.

Add the chopped eggs to the herb-yogurt mixture and gently fold together with the spatula. The eggs should be fully coated in the creamy base. For extra richness, stir in the 1 tablespoon mayonnaise if using. The salad should look vibrant with flecks of green herbs throughout.

Add the 0.25 cup finely diced red onion to the egg mixture and gently fold it in. The onion adds a subtle sweetness that balances the tangy mustard. Taste the salad and adjust seasoning if needed—you may want to add a pinch more salt or pepper to complement your taste preferences.

For the best texture, let the salad sit for 10 minutes before serving. This allows the flavors to meld together and the eggs to absorb the herb-infused base completely. The salad should be creamy but not wet, with bright herb notes shining through.

Perfect pairings for this recipe

Classic Sandwich Pairing

Serve this egg salad on a toasted sourdough or whole-grain baguette for a satisfying lunch. I like to spread it generously on thick slices and add a sprinkle of flaky sea salt before pressing under a panini maker for 2-3 minutes on each side.

For extra crunch, add crispy bacon bits or avocado slices on top. 🥪

Crunchy Cracker Toppers

Pair with water crackers, gluten-free rice cakes, or multigrain crackers for a lighter option. I arrange the crackers on a platter with dollops of egg salad and a side of mixed greens for a refreshing contrast. Add a few cherry tomatoes and sliced cucumbers to keep it fresh and vibrant.

Wine Pairing Perfection

A crisp Sauvignon Blanc from New Zealand or a light Pinot Grigio from Italy complements the bright herbs and tangy mustard. The acidity in these whites cuts through the richness of the eggs, cleansing your palate with each bite.