The Best Egg Salad Ever

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recipe by Sophie H.

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This egg salad is perfect for a picnic or lunch. Serve on toast with a green salad.

Inspired by:

recipe updated Jun 2, 2020


  • Egg icon
    6 (about 300 g)
  • Water icon
    as needed
  • Capers icon
    2 tsp (about 5.8 g)
  • Fresh chives icon
    Fresh chives
    2 tbsp (about 6 g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)
  • Salt icon
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Cayenne pepper icon
    Cayenne pepper
    1 pinch (about 0.13 g)
  • Mayonnaise icon
    ΒΌ cup (about 95.83 g)


  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Saucepan

Step preview

  1. Fill a clean saucepan with water
  2. Heat until simmering
  3. Add egg to the eggs
  4. Cook - 10 min
  5. Fill a clean large mixing bowl with ice water
  6. Transfer eggs to large mixing bowl
  7. Let cool
  8. Peel
  9. Chop
  10. Add capers, fresh chives, fresh parsley, salt, black pepper, cayenne pepper and mayonnaise to a clean large mixing bowl
  11. Mix together
  12. Transfer eggs to large mixing bowl
  13. Mix well
  14. Season to taste
  15. Serve
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