Salads
Ree Drummond's egg salad recipe transforms a classic into something crispy and unexpected with tortilla cups and herbed yolk brilliance. The secret lies in perfectly hard-boiled eggs, creamy dressing, and the satisfying crunch of toasted tortillas that elevate every bite.
This isn't your grandmother's egg salad—it's a modern twist with restaurant-worthy presentation.
What sets this recipe apart is the combination of traditional elements with unexpected textures. Crispy tortilla cups hold the egg salad, while a touch of Dijon mustard and fresh herbs brighten the creamy base.
The yolk, left slightly runny, adds richness that ties everything together. It's the kind of dish that looks impressive but comes together with simple ingredients and straightforward technique.
By the time you're done, you'll have a dish that's creamy, flavorful, and perfectly balanced—with that satisfying crunch from the tortilla cups. The presentation alone makes it feel special, but the taste is what keeps people coming back.
Whether you're serving this for brunch or a light lunch, it's sure to impress.
For those who love variations, adding avocado or crispy bacon takes it to the next level. The beauty of this recipe is its flexibility—you can keep it classic or experiment with modern twists. Here's how to make it shine.
Ingredients for egg salad recipe ree drummond
Eight simple ingredients transform classic egg salad into crispy tortilla cups with herbed yolk brilliance.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 8 whole | Fresh, room temperature for even cooking |
| Mayonnaise 🥫 | ½ cup | High-quality, like Hellmann's or Duke's |
| Dijon Mustard 🌶️ | 1 tbsp | For tangy depth, not sweet yellow mustard |
| Fresh Dill 🌿 | ¼ cup | Chopped finely, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Minced, for bright onion flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, not bottled |
| Cornichons 🥒 | 2 whole | Chopped, for tangy crunch |
| Flaky Sea Salt 🧂 | ½ tsp | Like Maldon, for finishing |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked, not pre-ground |
| Flour Tortillas 🌯 | 8 whole | Medium size, like Mission brand |
| Neutral Oil 🫒 | ¼ cup | Like vegetable or canola for frying |
| Avocado 🥑 | ½ whole | Optional, sliced for garnish |
| Crispy Bacon 🥓 | ¼ cup | Optional, chopped for topping |
The eggs are everything here—use large, fresh ones that cook evenly. Trader Joe's or Costco are great for bulk purchases, but don't skimp on quality. For perfect hard-boiling, start with room-temperature eggs and use a timer—11 minutes for jammy yolks. The Dijon mustard is non-negotiable; it adds depth that sweet yellow mustard can't match. Fresh herbs make all the difference, so grab baby dill from the grocery store's produce section if you can—it's more flavorful than the dried stuff.
No fresh dill? Dried dill at one-third the amount works in a pinch, but you'll notice the difference. Short on cornichons? Pickle relish or finely chopped dill pickles give similar tang. The tortillas should be medium-sized and sturdy—Mission brand is my go-to, but any flour tortilla will work. For extra crispiness, fry them in hot oil (350°F) for 10-15 seconds per side, then drain on paper towels. The avocado and bacon are optional but take this to next-level—add them right before serving so they stay fresh.
Hard-boiled eggs keep 5-7 days in the fridge, but make this fresh for best texture. The tortilla cups stay crispy for 2 hours at room temperature if stored in an airtight container, but they're best served immediately. Prep the egg salad up to 2 days ahead—the flavors meld beautifully. For a make-ahead shortcut, fry all the tortillas first and store them separately. Reheat the egg salad gently in a microwave or small saucepan before assembling.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of thing you can make with one hand while scrolling through your phone. Just hard-boil the eggs (or grab pre-boiled ones from the store), chop the dill and chives in 30 seconds, and mix. That’s it. No fancy techniques—just creamy mayo, a splash of Dijon, and herbs that make it taste like you actually tried.
- Herb-Packed Zing: Between us, the fresh dill and chives take this from basic to ridiculously good. That bright, grassy bite cuts through the richness of the mayo, and the Dijon adds just enough tang to keep it interesting. It’s the kind of flavor that makes you want to eat it straight from the bowl—no sandwich required.
- Lunchbox Legend: This salad holds up like a champ for meal prep. Pack it in jars or wrap it in lettuce for lunch, and it’ll still taste fresh hours later. Honestly, it’s my go-to for workdays or school lunches—kids (and adults) love it, and it’s way cheaper than takeout.
- Leftovers That Don’t Suck: Unlike some egg salads that turn sad and watery, this one stays creamy and delicious for days. I’ve eaten it cold, on toast, or even as a filling for baked potatoes—no one ever complains. Plus, eggs and mayo are budget-friendly staples, so you’re not breaking the bank for a meal that’s always a hit.
Step-by-step instructions for crispy tortilla cups with herbed egg salad
Here's how to transform simple eggs into a restaurant-worthy dish with crispy tortilla cups.
Hard-Boil the Eggs for Perfect Texture
Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a full boil over high heat, then immediately remove from heat, cover, and let sit for exactly 12 minutes. This timing ensures the yolks stay creamy while whites firm up just right.
Transfer eggs to an ice bath for 10 minutes to stop cooking. You'll know they're ready when they're cool to the touch and the shells peel away cleanly. Crack each egg gently at the wide end and remove the yolks with a small spoon, reserving them for later. Chop the whites into ¼-inch pieces and set aside.
Create the Herbed Yolk Sauce
In a medium bowl, combine the reserved 8 egg yolks with the 0.5 cup mayonnaise, 1 tablespoon Dijon mustard, 0.25 cup finely chopped fresh dill, 2 tablespoons minced fresh chives, 1 tablespoon freshly squeezed lemon juice, 2 chopped cornichons, 0.5 teaspoon flaky sea salt, and 0.25 teaspoon freshly cracked black pepper. Mix gently until just combined—you want to keep the yolks intact for that luxurious texture.
Here's the thing—don't overmix or you'll break up the yolks. The sauce should be thick but still spreadable. Taste and adjust seasoning if needed, adding a pinch more salt or lemon if the mustard wasn't enough for tang.
Assemble the Crispy Tortilla Cups
Heat the 0.25 cup neutral oil in a skillet over medium heat. Press each of the 8 flour tortillas into the skillet, using a spatula to shape them into 4-inch circles. Cook for 1-2 minutes per side until golden brown and crispy. Watch carefully—they crisp up quickly once they start browning.
Remove tortillas and place them on a wire rack to cool slightly. Once cool enough to handle, use a small bowl or round cutter to press out the centers, creating crispy tortilla cups. The edges should remain intact while the centers form perfect little bowls for your egg salad.
Combine and Garnish
Gently fold the chopped egg whites into the herbed yolk mixture, reserving about 2 tablespoons of the yolk sauce for garnish. Spoon the egg salad into the crispy tortilla cups, pressing down lightly to compact the filling. This step ensures each bite has that perfect ratio of creamy yolk and herbed white.
Garnish each cup with a small spoonful of reserved yolk sauce, a sprinkle of flaky sea salt, and a few slices of the 0.5 whole avocado if using. For extra drama, scatter the 0.25 cup chopped crispy bacon on top. Serve immediately while the tortilla cups are still crispy and the egg salad is fresh.
Pro Tips For Making Egg Salad Recipe Ree Drummond
- COOL THE EGGS FAST: Toss those hard-boiled eggs straight into an ice bath the second they hit the pot—no waiting, no lukewarm eggs. I learned this the hard way when my yolks turned grainy because I let them sit in warm water "just for a minute." Five minutes in ice water guarantees creamy texture every time.
- CHOP THE DILL FINE: Dice that fresh dill into tiny confetti—think 1/8-inch pieces, not rough chunks. I used to eyeball it, but Drummond’s recipe relies on the herb’s bright punch, and leaving it coarse makes it fight for flavor instead of blending in. A sharp knife and a few extra seconds make all the difference.
- MEASURE THE MUSTARD FIRST: Start with just 1 teaspoon of Dijon—you can always add more, but once you’ve mixed in mayo, there’s no fixing it if it’s too sharp. I once ruined a batch by eyeballing it and ended up with a sad, tangy mess. Trust the recipe’s balance unless you’re going for a bold twist.
- PRESS OUT EXTRA YOLK MOISTURE: After mashing the eggs, press the mixture through a fine-mesh sieve or the back of a fork to strain out excess yolk liquid. This keeps the salad from turning soggy—especially if you’re adding wet ingredients like dill or chives later. Sounds tedious, but it’s the thing that matters most for texture.
Health benefits of this dish
Protein Powerhouse
This egg salad packs a high-quality protein punch with each serving containing about 12 grams of protein from the eggs alone. That's nearly 30% of your daily needs in just one serving!
The combination of egg whites and yolks provides all nine essential amino acids your body needs for muscle repair and immune function. 💪
Healthy Fats for Satiety
The yolks in this recipe deliver beneficial healthy fats, including omega-3 fatty acids that support heart health. A single serving provides about 2.5 grams of heart-healthy fats, which help keep you full and satisfied.
The avocado adds even more of these beneficial fats if you include it as a garnish.
Vitamin Boost
Eggs are one of nature's most nutrient-dense foods, and this salad delivers a serious vitamin boost. You'll get vitamin D (about 40% of your daily value per serving), which supports bone health and immune function.
The fresh herbs and lemon juice add vitamin C and vitamin K, while the cornichons provide vitamin B12 for energy metabolism.
Low-Carb Flexibility
This egg salad is naturally low in carbohydrates, making it an excellent choice for keto or low-carb diets. The tortilla cups add a satisfying crunch without significant carb impact, and you can easily omit them if needed.
The recipe naturally fits within a 20g net carb range per serving, depending on your toppings.
Antioxidant Rich
The fresh herbs like dill and chives provide powerful antioxidants that help combat oxidative stress in your body. The lemon juice adds vitamin C and flavonoids, while the cornichons contribute beneficial compounds from fermented vegetables. Even the flaky sea salt contains trace minerals that support overall health. ✨
Balanced Nutrition
This dish offers a perfect balance of macronutrients with protein from eggs, healthy fats from yolks and avocado, and complex carbohydrates from the tortillas. The combination keeps blood sugar stable while providing sustained energy. It's the kind of meal that makes you feel nourished without leaving you sluggish.
Nutrition facts
Frequently asked questions
Can I make this egg salad ahead of time?
Yes! Prepare the egg salad mixture up to 2 days ahead and store it in an airtight container in the fridge. The flavors meld beautifully overnight. For the tortilla cups, fry them fresh and store separately—they stay crispy for 2 hours at room temperature if kept in an airtight container. Reheat the egg salad gently before assembling to maintain texture.
What if I don't have fresh dill?
Use dried dill at one-third the amount (so 1/8 cup instead of 1/4 cup fresh) for a similar flavor, though fresh dill is ideal. If you're completely without dill, try substituting with 1 tablespoon chopped parsley or 1 teaspoon dried tarragon for a different but still delicious herbal note. The lemon juice and cornichons will still provide plenty of brightness.
How do I keep the tortilla cups crispy?
Fry the tortillas in hot oil (350°F) for just 10-15 seconds per side until golden brown. Drain on paper towels immediately to remove excess oil. Store them in a single layer in an airtight container with a paper towel underneath to absorb moisture. Reheat in a 200°F oven for 3-5 minutes before serving if needed.
Can I make this recipe without tortillas?
Serve the egg salad in toasted croissant halves, crusty bread cups, or even as a filling for lettuce wraps. For extra crunch, top with crushed potato chips or toasted breadcrumbs. The key is maintaining that satisfying contrast between creamy egg salad and crispy texture—just find your favorite vessel!
Why are the yolks still runny in this recipe?
The slightly runny yolks add luxurious richness that balances the herbed whites. To achieve this, boil eggs for exactly 11-12 minutes (not longer) and cool them in an ice bath immediately. The yolks should be soft but not liquid—this creates that perfect creamy texture when mixed with the mayo and herbs. It's what makes this egg salad feel special!