Creamy Garlic Herb Egg Salad
Egg Salad is a timeless favorite for its simplicity, versatility, and delicious flavor. This version takes it up a notch with the addition of creamy garlic and herb cheese, fresh dill, and crunchy celery for an egg salad that’s rich, savory, and just a little bit fancy. Whether served as a dip with crackers, in sandwiches, or with fresh veggies, it’s a perfect option for brunches, parties, or a quick, satisfying snack.
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Made with a blend of Dijon and yellow mustard, this recipe brings a hint of tanginess that pairs beautifully with the creamy textures and herbal notes. It’s a refreshing twist on a classic that everyone will love!
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Why You’ll Love This Egg Salad
- Rich and Creamy Texture: Garlic and herb cheese makes it incredibly smooth and flavorful.
- Quick and Easy: Simple ingredients and just a few steps for a delicious result.
- Perfect for Entertaining: Serve with crackers or veggies as an appetizer, or make it a main course in sandwiches.
- Full of Flavor: With dill, chives, and garlic, this egg salad has a fresh, savory taste.
- Customizable: Adjust the spices or add-ins to make it your own.
What You Need to Make Creamy Garlic Herb Egg Salad
For ingredient quantities, see the recipe card below.
- Eggs: Hard-boiled, for a creamy, protein-packed base.
- Cheese: Boursin Garlic & Herb or Alouette spreadable garlic and herb cheese for added flavor.
- Creamy Additions: Mayo for smoothness.
- Herbs and Seasonings: Fresh dill, chives, and a pinch of paprika for garnish.
- Flavor Enhancers: Dijon and yellow mustard, garlic, and crunchy celery.
How to Make Creamy Garlic Herb Egg Salad
1
Chop the Eggs: In a food processor, add the boiled eggs (whites and yolks). Process until finely chopped.
2
Add Remaining Ingredients: To the food processor, add the cheese, mayo, minced garlic, Dijon mustard, yellow mustard, salt, pepper, dill, chives, and chopped celery. Process until smooth and creamy.
3
Garnish and Serve: Transfer the egg salad to a serving bowl, and garnish with extra dill, chives, and a sprinkle of paprika. Serve with crackers or fresh veggies, or use as a filling for sandwiches.
Commonly Asked Questions
Can I make this egg salad ahead of time?
Yes! This egg salad can be made a day in advance. Store it in an airtight container in the fridge and give it a good stir before serving.
How long does this egg salad keep?
It will keep well in the refrigerator for up to 3 days. For best results, garnish just before serving.
What else can I add to this egg salad?
Feel free to add chopped pickles, red onion, or even a dash of hot sauce if you like a little kick.
Can I use Greek yogurt instead of mayo?
Yes, Greek yogurt can be used as a lighter alternative to mayo.
Egg Salad
Ingredients
- 12 eggs boiled
- 5.2 oz Boursin Cheese Garlic & Herb or 6.5 oz Alouette spreadable garlic and herb
- ½ cup mayo
- 1 garlic clove minced
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- Salt and pepper to taste
- 1 tablespoon fresh dill chopped
- 1 tablespoon chives chopped
- 3-4 celery sticks chopped
- Paprika for garnish
Instructions
- Add the boiled eggs (both whites and yolks) to a food processor and blend until finely chopped.
- Add the Boursin or Alouette cheese, mayo, garlic, Dijon mustard, yellow mustard, salt, pepper, dill, chives, and celery to the food processor. Process until smooth and well combined.
- Transfer the egg salad to a bowl. Garnish with additional fresh dill, chopped chives, and a sprinkle of paprika. Serve with veggies or crackers for dipping.
