Welcome to the ultimate guide for crafting a truly exceptional Basil Egg Salad, a dish that transforms the humble hard-boiled egg into a vibrant, flavorful experience. Forget everything you thought you knew about classic egg salad; this recipe introduces a creamy, aromatic garlic-basil mayonnaise that elevates every bite. Perfect for a quick, satisfying lunch, a sophisticated brunch, or elegant canapés for your spring and summer gatherings, this basil egg salad is a versatile culinary delight. And for those annual post-Easter dilemmas, it’s the ideal solution for repurposing a bounty of beautifully dyed eggs into something utterly delicious.
This post contains affiliate links. As an Amazon Associate, I earn a commission (at no additional cost to you) from qualifying purchases made by clicking these links. As always, all recommendations and opinions expressed are my own.
There’s a universally acknowledged challenge that arises shortly after Easter: what to do with all those hard-boiled eggs? For many, the answer is a predictable routine, perhaps involving a basic egg salad. But what if you could transform this post-holiday necessity into an exciting culinary adventure? This Basil Egg Salad recipe offers just that – a refreshing departure from the ordinary, promising to become a cherished addition to your recipe repertoire, not just for Easter leftovers but for any time of year.
This particular Basil Egg Salad is a personal favorite, cherished for its delightful creaminess, its bright and fresh character, and the invigorating aroma of chopped basil. It’s perfectly balanced with a subtle pop of peppery garlic and a touch of zesty lemon juice, creating a symphony of flavors that is both comforting and exhilarating. Imagine a generous scoop of this vibrant egg salad nestled between slices of toasted brioche or artisanal bread, complemented by a juicy, ripe tomato slice. Pure culinary bliss awaits.
The inspiration for this unique creation struck me while watching an episode of Barefoot Contessa. Ina Garten was crafting a tomato sandwich featuring a delectable basil mayonnaise. A lightbulb went off: why not adapt this exquisite basil mayo as the foundation for an egg salad? The thought alone was enticing, and the moment I tried it a few days later, my family’s enthusiastic response confirmed it was a resounding success. They devoured it, and I knew I had stumbled upon something special that I needed to share.
Essential Ingredients for the Best Basil Egg Salad
Crafting this delightful Basil Egg Salad requires a handful of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors and achieving the perfect texture. Here’s a detailed look at what you’ll need:
- Hard-Boiled Eggs: While this recipe is an excellent way to use up your post-Easter eggs, its appeal extends throughout the year. For the best results, ensure your eggs are perfectly cooked – neither rubbery from overcooking nor too soft. After cooking, cool and peel them thoroughly. The texture of your egg yolks and whites is paramount to a superior egg salad. We especially enjoy this dish during the summer months when garden-fresh tomatoes are at their peak, pairing beautifully with the eggs.
- Mayonnaise: The base of our creamy dressing hinges on the quality of your mayonnaise. Opt for a premium brand like Duke’s or Hellmann’s for their rich flavor and smooth consistency. If you’re feeling ambitious, homemade mayonnaise will elevate this recipe to an entirely new level, offering unparalleled freshness and depth.
- Extra Virgin Olive Oil: A drizzle of good quality extra virgin olive oil not only adds a fruity, slightly peppery complexity to the mayonnaise base but also contributes to its luxurious texture. Choose a robust, flavorful olive oil that complements the other ingredients without overpowering them.
- Sweet Basil: The star of the show, fresh sweet basil (such as Genovese or Napoletano varieties) infuses the salad with its distinctive sweet, savory, and lightly peppery notes. Always use fresh basil for this recipe; dried basil simply won’t deliver the same vibrant flavor or aromatic punch. Chop the leaves finely with a sharp knife just before mixing them into the dressing to maximize their fresh essence.
- Fresh Garlic: Just a small amount of freshly minced garlic is enough to impart a wonderful depth of flavor and a pungent aroma. It provides a subtle kick that beautifully balances the richness of the eggs and mayo. If you’re a devoted garlic enthusiast, you can certainly increase the amount, but exercise caution to ensure it doesn’t dominate the delicate flavors of the egg salad.
- Lemon Juice: A splash of freshly-squeezed lemon juice is essential. It cuts through the richness, adding a bright, zesty lift that makes the entire salad feel incredibly fresh and balanced. Always opt for fresh lemon juice over bottled for the best, most authentic flavor profile.
- Kosher Salt and Freshly-Ground Black Pepper: These foundational seasonings allow you to fine-tune the flavor of your Basil Egg Salad to perfection. Season gradually, tasting as you go, to achieve the ideal balance. Kosher salt offers a cleaner taste compared to table salt, and freshly ground black pepper provides a more potent and aromatic spice.
Year-Round Herb Gardening at Home: For basil lovers, having a constant supply of fresh herbs is a game-changer. During the warmer months, I cultivate basil in my outdoor garden. However, when fall, winter, and early spring arrive, my Aerogarden Bounty Elite model ensures a continuous harvest. It’s particularly fantastic for growing basil, parsley, and thyme, which are staples in my kitchen.
Crafting Your Delicious Basil Egg Salad: A Simple Guide
Making Basil Egg Salad is refreshingly straightforward, proving that extraordinary flavors don’t always require complicated techniques. This recipe adheres to the classic “chop, stir, and serve” philosophy, making it accessible for even novice cooks. Here’s how to assemble this incredible dish:
Step 1: Prepare the Aromatic Dressing. In a small bowl, combine your mayonnaise, extra virgin olive oil, fresh lemon juice, chopped fresh basil, minced garlic, and kosher salt. Whisk these ingredients vigorously until they are thoroughly blended and the dressing is smooth and creamy. Allow the flavors to meld for a few minutes while you prepare the eggs; this brief rest will allow the basil and garlic to infuse the mayonnaise beautifully.
Step 2: Chop the Hard-Boiled Eggs. Once your hard-boiled eggs are cooled and peeled, it’s time to chop them. The size of your egg pieces is entirely a matter of personal preference. You can chop them finely for a more uniformly textured salad that’s easy to spread, or leave them with a coarser texture for a heartier, chunkier bite. For more specific guidance on achieving your desired egg texture, refer to the “Customizing the Recipe” section below.
Step 3: Combine and Season. Transfer the chopped eggs to a medium-sized mixing bowl. Gradually add the prepared basil mayonnaise to the eggs, folding gently until everything is well combined. Start with a conservative amount of dressing and add more as needed to reach your preferred level of creaminess. Finally, taste the egg salad and adjust the seasoning with additional salt and freshly-ground black pepper as required. The goal is a harmonious blend of creamy, tangy, and herbal notes.
Customizing Your Basil Egg Salad to Perfection
One of the beautiful aspects of Basil Egg Salad is its adaptability. This recipe can be easily tailored to suit individual preferences, particularly regarding texture and creaminess. Whether you prefer a chunky, robust salad or a smooth, spreadable consistency, here’s how to make it truly your own:
Egg Texture Preferences: The way you chop your hard-boiled eggs significantly impacts the final texture of the salad. Some people favor large, distinct pieces of egg, celebrating the individual components. Others prefer a finer chop, creating a more uniform, cohesive mixture. My personal preference leans towards a well-chopped but not obliterated egg, resulting in a spreadable consistency that still offers a pleasant bite. To achieve this, I often utilize a mezzaluna on a concave mincing board, like this excellent Checkered Chef Mezzaluna Knife and Round Cutting Board set. Alternatively, my trusty OXO Good Grips Egg Slicer is fantastic for creating perfectly diced eggs by simply slicing the egg in one direction, then rotating it and slicing again.
Achieving Your Ideal Creaminess: The amount of basil mayonnaise you incorporate dictates the salad’s creaminess. To ensure you achieve your preferred consistency, I highly recommend preparing the dressing in a separate bowl first. This allows you to add the mayonnaise to the chopped eggs gradually, mixing until you reach your desired level of creaminess. If you prefer a drier, firmer egg salad, use less dressing; for a lusciously creamy version, you might use almost all of it. Don’t worry about leftover dressing; it’s a delicious condiment for other sandwiches or even as a dip!
Beyond the Basics: Feel free to experiment with other subtle additions. A tiny pinch of Dijon mustard can add a lovely tang, while a whisper of finely diced red onion or fresh chives can introduce another layer of fresh, savory flavor. Just remember that basil is the star here, so ensure any additions enhance, rather than overshadow, its vibrant presence.
Creative Ways to Serve Basil Egg Salad
Basil Egg Salad is wonderfully versatile, making it suitable for a variety of culinary applications, from casual lunches to elegant appetizers. Here are some of our favorite ways to enjoy this flavorful dish:
The Perfect Sandwich: As a sandwich, this egg salad truly shines. We adore it on a selection of breads, including lightly toasted white bread, rich brioche (as pictured), flaky croissants, rustic ciabatta rolls, or soft Kaiser rolls. For an extra special touch, try it on my Homemade White Bread recipe – the fresh-baked aroma and tender crumb are an unbeatable combination. For entertaining or buffet-style meals, consider making miniature two-to-three-bite sandwiches using small Kaiser or brioche slider buns, or tiny croissants. These create an inviting and easy-to-manage platter for any gathering.
Enhanced with Fresh Produce: A thick slice of ripe heirloom tomato is a magnificent addition to any Basil Egg Salad sandwich, especially during the summer months when tomatoes are bursting with flavor. Cut the tomato about 1/4 inch thick and sprinkle it with a pinch of sea salt and a few grinds of fresh black pepper just before assembling. To prevent the bread from becoming soggy beneath the creamy egg salad, I often add a few pieces of tender butter lettuce. Not only does it act as a protective layer, but it also adds a refreshing crunch and a hint of green vibrancy.
Elegant Appetizers and Beyond: If you’re looking to bypass the sandwich route, Basil Egg Salad is equally delightful spread onto your favorite crackers. For a charming and sophisticated appetizer or canapé, dollop the egg salad onto crisp crackers (we particularly enjoy Toasteds Buttercrisp for their buttery flavor and sturdy texture). Garnish each canapé with a halved cherry tomato and a tiny sprinkle of extra chopped basil for a burst of color and enhanced flavor. Beyond crackers, consider serving it in crisp lettuce cups for a low-carb option, scooping it into hollowed-out avocado halves, or even presenting it as a side dish alongside a fresh green salad.
Recipe Frequently Asked Questions (FAQ’s)
Q. Can I make Basil Egg Salad ahead of time?
A. For the absolute best flavor and texture, I find that Basil Egg Salad is most enjoyable when served soon after it’s assembled, ideally within a couple of hours. If you need to prepare it slightly in advance, cover it tightly and store it in the refrigerator until you’re ready to serve. Personally, I don’t love this particular egg salad quite as much when it’s left overnight. The strong flavor of garlic tends to intensify and infuse more deeply into the eggs over time, which can become overpowering for some palates. Additionally, the dressing can sometimes lose a bit of its initial creaminess and vibrancy. However, if you’re looking to save some precious prep time, you can certainly cook and peel your hard-boiled eggs up to 3 days in advance. Store them covered in the refrigerator, and then simply assemble the salad with the fresh dressing just before serving for optimal results.
Q. What’s the best way to make hard-boiled eggs for this egg salad?
A. Achieving perfectly cooked, easy-to-peel hard-boiled eggs is key to a great egg salad. My preferred method often involves using my electric pressure cooker. I rely on the 6 Quart Instant Pot Duo Plus for consistent results, producing eggs with tender whites and creamy, not chalky, yolks.
To cook the eggs in the Instant Pot: Begin by adding 1 cup of cool water to the Instant Pot insert. Carefully place large, cold eggs on a trivet or rack (I use the OXO Good Grips Silicone Egg Rack to keep them stable). Secure the lid, ensure the venting knob is sealed, and pressure cook the eggs on HIGH for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a manual quick release for any remaining pressure. Immediately transfer the cooked eggs to a bowl filled with ice water for at least 5 minutes; this “ice bath” step is crucial for stopping the cooking process and making the eggs much easier to peel.
To make hard-boiled eggs on the stovetop: Place large eggs in a heavy-bottomed saucepan. Add enough room temperature water to cover the eggs by 1-2 inches. Bring the water to a rolling boil over high heat, then maintain a gentle bubble for precisely 30 seconds. Remove the saucepan from the heat, cover it tightly with a lid, and let the eggs stand in the hot water for 12 minutes. Promptly use a slotted spoon to transfer the eggs to a bowl of ice water and let them chill for 10-15 minutes before peeling. The rapid cooling helps prevent the green ring around the yolk and makes peeling a breeze.
Basil Egg Salad
Ingredients
- 6 large hard boiled eggs , peeled and cooled*
- ⅓ cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon minced garlic
- ¼ teaspoon Diamond kosher salt
- freshly ground black pepper
Instructions
- In a small bowl, whisk together mayonnaise, basil, extra virgin olive oil, lemon juice, garlic, and salt. Set aside.
- Chop eggs to desired size (I prefer mine on the finely-chopped side). In a medium bowl, fold together chopped eggs and enough basil mayonnaise to your liking.** Season the egg salad to taste with salt and pepper.
- Serve on toasted bread, rolls, or croissants with sliced tomato and spring greens. The salad is also delicious spread onto crackers, or made into cracker canapés, topped with a halved cherry tomato and a sprinkling of fresh basil for garnish.
Notes
**I prefer a creamy egg salad, so I use most of the basil mayonnaise, usually only having a tablespoon or two leftover. If you prefer your egg salad to be drier, add less. Leftover mayonnaise is delicious on chicken or roast beef sandwiches, or even as a dip for French fries, so don’t throw it away! The mayo keeps well, covered, in the refrigerator, for a few days.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This recipe originally appeared on Striped Spatula in April, 2015. We have since updated the post to best serve our readers.