This light egg salad combines diced boiled eggs, red onions, chives, light mayonnaise, mustard, fresh lemon juice, and fresh thyme leaves.

Diced egg mixed with thyme, diced red onions, capers, and sliced chives on a bed of butter lettuce.

Eggs are one of my favorite ingredients and a "go to" dish when there's nothing else in the 'fridge. Boil some eggs every week and have them on hand for quick snacks or this simple egg salad recipe with thyme.

Egg salads are easy, versatile, and affordable to make. Serve this simple egg salad over lettuce or on toast or crackers.

12 boiled eggs on a wood cutting board with chopped pickles, onions, and celery in the background.

Egg Salad with Thyme Is Versatile

Don't have all these ingredients for this egg salad recipe? No worries.

Try pepperoncini's, capers, red peppers, celery, pickles, or radishes in egg salad.

12 eggs in a stainless steel bowl filled with ice and water. Tongs on the side. On a white table. Top view. Close up. — Submerge hot boiled eggs immediately into ice and water. This ice water bath will cool the eggs down fast and also pull the eggshell and membrane a wee bit away from the egg. This makes it a little easier to peel generally.

How To Boil and Peel Eggs For Egg Salad

Check out my post on boiled eggs 101.

Here's the jist: I boil eggs in just water (no vinegar, no baking soda, and no holes poked in the egg).

I have learned that the faster the egg cools (ice water bath) and how long you let it stay in the cold water in the fridge (~ 1 hour) are the defining factors.

Lastly, gently crack the entire egg lovingly and seduce the peel off with your gentle touch and patience! This is easiest to do under a gentle flow of water from the faucet.

Eggs aren’t peeling? Bummer… Take a breathe and do the best you can. You are gonna chop them up anyway!

Simple Egg Salad with Thyme and Chives

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EatSimpleFood.com

This light egg salad combines diced boiled eggs, red onions, chives, light mayonnaise, mustard, fresh lemon juice, and fresh thyme leaves.

Author: beckie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 3
Category: Main Dish
Method: Stovetop
Cuisine: International
Diet: Gluten-Free, Keto, Low-Carb, Paleo, Vegetarian

Ingredients

6 boiled peeled eggs, diced
¼ cup red onions, diced
¼ cup chives, sliced
2 teaspoon dijon mustard
⅓ cup mayonnaise
1 tablespoon lemon juice
1 ½ teaspoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon black pepper
1 head butter lettuce

Instructions

Place eggs in a large pot and fill with enough water to cover the eggs by one inch. Turn the heat to high, set a timer for 18 minutes, and leave pot uncovered. When eggs begin to boil, reduce heat to a simmer and boil uncovered.
Shock the eggs in an ice cold bath ~ 5 minutes. Peel and dice.
Mix all ingredients together in a bowl. Serve over a bed of lettuce or on toasted bread. Add a little e.v. olive oil if you'd like it a little thinner and add salt to taste. Happy Eating! - Beckie

Notes

Don't have these ingredients? No worries. Try pepperoncini's, capers, red peppers, celery, pickles, radishes!
Eggs aren't peeling and playing nice? Bummer... There are several tricks but I have found none to be consistent. You have fresh eggs and that makes them hard to peel. Take a breathe, gently crack them all over, pry apart the shell, and do the best you can.