The combination of lemon juice and fresh herbs creates an acidic, light herbal flavour comparable to a rich sauce of eggs and mayonnaise. For the version without mayonnaise, try adding plain or Greek yogurt, or replacing some or all of mayonnaise with mashed avocado.


8 large hard boiled eggs

1/3 cup mayonnaise

1 1/2 teaspoon fresh or dried herbs

1 tablespoon mustard

2 tablespoon lemon juice 

1/2 teaspoon salt and pepper or as per taste


  • Peel the hard-boiled egg and cut it into 1/2 inch cubes. In a medium bowl, prepare the filling by mixing mayonnaise and mustard. Stir until smooth. 
  • Add Salt and pepper to taste. A pinch of salt and pepper helps a lot to make the egg salad delicious. Add lemon juice. Squeezing the fresh lemon gives it an amazing flavor.
  • Roughly chop the vegetables and add the dried or fresh herbs. Start with a teaspoon, season to taste, then add more to taste. The herbal taste becomes sharper after cooling.
  • Add the sliced eggs and refrigerate until ready to serve or serve immediately.  

Serve the egg salad on sandwiches or wrapped in a green salad for a light lunch. The way to enjoy this mayonnaise lemon egg is on a piece of toast topped with slices of avocado.

Mayonnaise lemon egg salad can be stored for 3 days in an airtight container in the refrigerator. Place in the refrigerator immediately and never leave at room temperature for more than 2 hours.