Neiman Marcus Egg Salad Recipe

It was a winter morning. I had a hot cup of coffee and was wrapped in a blanket, watching my kids play with their snow boots inside, as schools were delayed due to the snow.

I started craving something warm and comforting, but not soup. I wanted something creamy, tangy, and rich. That’s when I thought of the Neiman Marcus Egg Salad.

During winter breaks, I enjoyed cozy lunches at their café, where egg salad sandwiches were my favorite. I went to the kitchen and made my own chunky, fresh, and full-of-flavor egg salad.

Why This Neiman Marcus Egg Salad Stole My Heart

Neiman Marcus offers a unique egg salad that is smooth and slightly sweet; however, I prefer my own version, which has a bolder flavor.

I wanted to give a classic recipe a gourmet twist. My homemade egg salad is creamy, bright, and filled with herbs. It has a chunkier texture and a strong lemon-dill taste.

I enjoy both versions because they taste great, but the memories attached to them make them even more special. This dish reminds me of snow days, cozy kitchens, and family gatherings over lunch.

From the Past to My Plate

Egg salad has a long history. It started as a way to use leftover hard-boiled eggs and quickly became popular in American homes.

Some people think it was inspired by European spreads, while others consider it a Southern tradition.

My grandma made egg salad every Friday. Her recipe was simple, but it showed me that food can bring comfort and joy. Over the years, I added my own twist to it.

Neiman Marcus Egg Salad Recipe Ingredients

This recipe serves about 6 to 8 people, making it perfect for a cozy lunch or a small gathering.

• Egg: Twelve eggs are the central ingredient in making egg salad, and if you want to make a smaller batch, use eight eggs instead.
• ½ cup of mayonnaise: It adds creaminess. So I prefer avocado mayo, but you can use homemade mayo or mix half with plain Greek yogurt for a lighter version.
• ½ cup of finely diced red onion: it adds flavor and color. If you don’t have red onion, yellow or white onion will work too.
• ½ cup of finely diced green onions: for added freshness. If you want a different texture, chives or chopped celery are good substitutes.
• ¼ cup of finely chopped fresh dill: Stir this into the salad, as the herb adds a bright flavor to the egg salad. If you only have dried dill, use 2 to 3 teaspoons, adjusting to your taste. I use fresh dill from my garden or buy it from the store. These choices make a big difference in flavor.
• Two tablespoons of Dijon mustard: it add depth and tang. Yellow mustard can be used if needed, but Dijon adds a gourmet touch.
• Juice of 1 to 2 lemons: Squeeze it to brighten the dish. Start with one lemon and adjust if needed. Apple cider vinegar can be a substitute, but fresh lemon juice is the best option.
• Sea salt and pepper: Finally, add to taste as needed. These seasonings bring all the flavors together.

Kitchen Tools You’ll Need

1. Large pot for boiling eggs
2. Mixing bowl
3. Sharp knife
4. Cutting board
5. Citrus juicer
6. Fork (optional for meshing)
7. Spoon or spatula for mixing
8. Ice bath bowl

Make the Famous Neiman Marcus Egg Salad at Home

Step 1: Boil the Eggs

Fill a large pot with water and bring it to a boil. Gently add 12 eggs and boil for 7 minutes. Turn off the heat, cover the pot, and let the eggs sit for another 7 minutes.

Step 2: Ice Bath & Peel

Transfer the eggs to an ice water bath for 10 minutes. Crack them gently all around and peel under cold water, which helps avoid divots and keeps the whites smooth.

Step 3: Chop the Eggs

Decide on your texture: chunky or smooth. I prefer chunky, so I dice the eggs with a knife. Add them to a large mixing bowl.

Step 4: Prep the Veggies

Finely dice red onion, green onion, and fresh dill. Add them to the bowl with the eggs.

Step 5: Mix the Dressing

In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Pour over the egg mixture.

Step 6: Combine & Chill

Mix everything gently until well combined. Chill for at least 30 minutes before serving to let the flavors meld.

Perfecting the Classic Neiman Marcus Egg Salad

• Using an ice bath for the eggs makes them easier to peel and keeps the yolks creamy.
• Add lemon juice and mustard in small amounts to build flavor.
• Mix gently as you want some texture, not a mushy salad.
• You can also add smoked paprika and celery if you like.
• Common mistakes include overcooking the eggs, using too much mayo, and not chilling the eggs.

Preparing in Advance

You can make this egg salad up to 3 days in advance. Store it in an airtight container in the fridge.

If you want to prep the eggs ahead, boil and peel them, then store them separately until ready to mix.

Freezing isn’t recommended because the texture changes, and it gets watery.

Before reheating or serving, check for any sour smell or discoloration. If it smells off or looks slimy, toss it.

Tasty Complements for Your Egg Salad

This egg salad is super versatile. Serve it on toasted sourdough, inside lettuce cups, or as sandwiches.

I love pairing it with cucumber slices for crunch. It also goes great with a side of tomato soup or a fresh green salad.

For drinks, iced tea cut through the richness perfectly.

To make it look irresistible, sprinkle paprika on top and serve in a pretty bowl or plate with fresh herbs.

For sandwiches, trim the crusts and cut into triangles. For wraps, use spinach or whole wheat tortillas.

Common Questions About This Recipe

Your Top Questions Answered

1. Can I make it spicy?

Yes! Add a pinch of cayenne or diced jalapeños.

2. How do I make it smoky?

Try smoked paprika or a drop of liquid smoke.

3. How do I make a lighter version?

Use ¼ cup mayo and ¼ cup plain Greek yogurt. It cuts calories but keeps the creaminess. You can also skip the yolks if you want it even lighter.

4. How do I keep the yolks creamy, not chalky?

Don’t overcook. Boil for 7 minutes, then let it sit, covered, for an additional 7 minutes. An ice bath for 10 minutes seals the deal.

5. What’s the best way to serve at a party?

Make mini sandwiches or cucumber bites. Sprinkle paprika or fresh dill on top for color. Serve chilled on a platter with crackers.

Continue to Content

Yield: 8

Neiman Marcus Egg Salad Recipe

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Creamy, tangy Neiman Marcus Egg Salad Recipe, made in an hour, perfect for lunch or meal prep.

Prep Time: 15 minutes

Cook Time: 14 minutes

Chill Time: 40 minutes

Total Time: 1 hour 9 minutes

Ingredients

• 12 large eggs
• ½ cup mayonnaise (avocado mayo or homemade)
• ½ cup red onion, finely diced
• ½ cup green onion, finely diced
• ¼ cup fresh dill, finely chopped
• 2 tablespoons Dijon mustard
• Juice of 1–2 lemons (start with 1, adjust to taste)
• Sea salt and black pepper, to taste

Instructions

1. Fill a large pot with water and bring it to a boil. Gently add 12 eggs and boil for 7 minutes. Turn off the heat, cover the pot, and let the eggs sit for another 7 minutes.
2. Transfer the eggs to an ice water bath for 10 minutes. Crack them gently all around and peel under cold water, which helps avoid divots and keeps the whites smooth.
3. Decide on your texture: chunky or smooth. I prefer chunky, so I dice the eggs with a knife. Add them to a large mixing bowl.
4. Finely dice red onion, green onion, and fresh dill. Add them to the bowl with the eggs.
5. In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Pour over the egg mixture.
6. Mix everything gently until well combined. Chill for at least 30 minutes before serving to let the flavors meld.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 210

The magic happens when the eggs hit the lemony mayo mix and everything comes together. I used to overcook my eggs, but now I’ve nailed the timing.

Just remember: chill it, taste it, and enjoy every bite.