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Texas Fresh Egg Salad

Kaitlyn & Cindy with Big Mama

A few months ago, I took out on a hike with some friends to Lost Maples State park.  My friend Susan provided the lunch, which consisted of egg salad sandwiches crafted from her neighbor’s fresh laid eggs. I had forgotten how much I loved egg salad!

Last week, my friend Katelyn invited me into her backyard to meet her chickens and she graciously shared a dozen of her fresh laid eggs.  It was pure inspiration for this egg salad recipe.

This is Farm-to-Table month, and egg salad from fresh laid eggs couldn’t be more apropos.  Simple, with only a few ingredients this salad can be served on a sandwich or on top of greens.  A topping of sliced avocado adds a touch of perfection.  You will love having this in your fridge for a fast lunch.

Texas Fresh Egg Salad

Fresh laid eggs are the best!
Prep Time 20 minutes
Cook Time 10 minutes
Course brunch, Main Course, Salad
Cuisine American
Servings 4


  • 8 fresh hard boiled eggs
  • 1/2 cup Olive Oil mayonnaise
  • 1 1/2 tsp dijon mustard
  • 1/4 cup green onions, thinly sliced
  • 1 - 2 ribs celery, finely diced
  • 2 tsp fresh dill, finely chopped


To hard boil eggs

  •  Place eggs in a saucepan and cover with water 
    1/2 “ above eggs.  Bring to a rolling boil over high heat.  Cover and remove from heat.
  • Let stand, covered for 15 - 17 minutes
  • Place eggs in a bowl of ice water for 5 minutes

Egg Salad Instructions

  • Cut peeled eggs in half.  Remove yolks and chop whites.
  • Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy,
  • Add remaining ingredients and stir well.
  • Serve on crackers, bread, or over lettuce.  Add sliced avocado on top if desired



A dash of paprika, either as a garnish or mixed with the egg yolks is a nice touch
Keyword Fresh eggs, eggs, egg salad, egg sandwich,