Herbed Egg Salad

Ryan Eckles, Project Bread

School Lunch

School Lunch

Herbed Egg Salad

This egg salad recipe is a play off of a gribiche which is a French egg salad. Sometimes used as a condiment, a salad dressing, or on open face toast, this recipe utilizes fresh herbs like tarragon and parsley combined with the briny capers and bold Dijon to elevate this dish beyond what we grew up eating. Traditionally the yolks are emulsified with the mayonnaise, mustard and vinegar to create a dressing for the whites; if you have the time, I recommend doing this. Also try using fresh basil if you cannot find tarragon.

Yield: 100 servings, 2 oz. portions


1 ¼ cup Dijon mustard
1 ½ cup red wine vinegar/rice vinegar
1 cup olive oil
4 cups low-fat mayonnaise
4 cups pickles (sweet relish or gherkins, chopped)
1 ½ cups capers
100 eggs (hard boiled, shelled, chopped)
1 ½ cups parsley, finely chopped
1 ½ cups tarragon, finely chopped
2 Tbsp kosher salt
2 Tbsp black pepper


  1. Whisk mustard, vinegar, mayonnaise and oil
  2. Fold in pickles, capers, and eggs
  3. Gently stir in parsley and tarragon, then add salt and pepper. Serve immediately or cover and refrigerate until service.

USDA Requirement

2 oz. meat/meat alternative

Nutritional Information

Calories 135 calories Saturated Fat 2.1 g Sodium 355 mg Carbohydrate 5.7 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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