❤️ Oh, let me count the ways you’re going to adore this Egg Salad with Sun-Dried Tomatoes! It’s truly a standout, offering so much more than your average egg salad.

• A Flavor Explosion: This isn’t your grandma’s plain egg salad (no offense, Grandma!). The sun-dried tomatoes introduce a rich, tangy, and slightly sweet Mediterranean flair that is absolutely irresistible. They add a deep umami punch that elevates every bite.
• Creamy Dreamy Texture: We’re talking perfectly mashed eggs, enveloped in a luscious, well-seasoned dressing. The texture is consistently smooth with delightful little pockets of flavor from the other ingredients. It’s pure satisfaction!
• Effortlessly Easy: Seriously, if you can boil water, you can make this. The prep time is minimal, especially if your eggs are already cooked. It’s a perfect recipe for busy weeknights or lazy weekends when you crave something delicious without a lot of fuss.
• Incredibly Versatile: This egg salad is a chameleon! Serve it traditionally on your favorite bread, scoop it onto crisp lettuce leaves for a lighter meal, stuff it into bell peppers, or enjoy it with crackers as an appetizer. It’s fantastic in wraps, on croissants, or even as a unique side dish for a potluck.
• Perfect for Meal Prep: It tastes even better the next day after the flavors have had a chance to meld. Make a big batch at the beginning of the week, and you’ll have delicious, wholesome lunches ready to go. Hello, stress-free meal times!
• Kid-Friendly & Crowd-Pleasing: Even picky eaters tend to love egg salad, and the sweet-savory notes from the sun-dried tomatoes make this version particularly appealing. It’s a guaranteed hit at family gatherings, picnics, or school lunches.
• Nutrient-Packed: Eggs are a powerhouse of protein and essential nutrients, keeping you feeling full and energized. Combined with the healthy fats from the mayonnaise (choose a good quality one!) and the antioxidants from the tomatoes, it’s a wonderfully balanced meal.

Once you try this vibrant twist on a classic, you’ll find yourself making it again and again. It truly brings a ray of sunshine to your plate!

💡 Achieving the perfect Egg Salad with Sun-Dried Tomatoes is all about a few key techniques and thoughtful ingredient choices. Here are my top expert tips to ensure your batch is absolutely outstanding:

• Mastering Hard-Boiled Eggs: This is the foundation! Start with eggs that are a few days old; they peel easier. For perfectly cooked yolks that aren’t green-ringed, bring water to a rolling boil, gently lower eggs into the water, reduce heat to a gentle simmer, and cook for 10-12 minutes. Immediately transfer to an ice bath for 5 minutes to stop the cooking process. This prevents overcooking and makes peeling a breeze.
• The Perfect Chop: Avoid mashing your eggs into a paste. I prefer a slightly coarser chop for the eggs, which gives the salad a lovely texture and ensures you get distinct bites of egg white and yolk. Use a fork or a pastry blender for a consistent, chunky texture.
• Quality Sun-Dried Tomatoes Matter: Opt for oil-packed sun-dried tomatoes, as they are softer and more flavorful. Drain them well (you can reserve the oil for other uses!), and chop them finely. If using dry-packed, rehydrate them first in warm water for about 15-20 minutes, then pat dry and chop. The better the tomatoes, the richer the flavor of your salad.
• Don’t Skimp on Fresh Herbs: Fresh chives are a game-changer here, adding a delicate oniony bite and beautiful color. Fresh dill or parsley also work wonderfully. Dried herbs simply won’t give you the same vibrant freshness, so make the effort to use fresh!
• The Right Mayonnaise: Use a good quality mayonnaise you genuinely enjoy. It’s the primary binder and flavor carrier. Whether you prefer full-fat, light, or even homemade, choose one that complements the other ingredients without overpowering them.
• Balance Your Flavors: Taste as you go! Adjust the salt, pepper, and mustard to your liking. A touch of Dijon mustard adds a fantastic tang and depth. Sometimes a tiny pinch of sugar can balance the acidity of the tomatoes if needed, but usually, it’s not necessary.
• Chilling is Key: While tempting to dive in immediately, this egg salad truly benefits from chilling for at least 30 minutes (or even a few hours) in the refrigerator. This allows all the beautiful flavors to meld and deepen, resulting in a much more harmonious and delicious salad.
• Serving Temperature: Egg salad is best served chilled. If taking it to a picnic, keep it in an insulated cooler. Never leave it out at room temperature for more than 2 hours.
• Get Creative with Mix-ins: Don’t be afraid to experiment! A little finely minced red onion or shallot adds a subtle sharpness. Capers or finely chopped Kalamata olives can enhance the Mediterranean vibe. A touch of smoked paprika or a dash of hot sauce can introduce a delightful kick.

Follow these tips, and you’ll be making the most glorious Egg Salad with Sun-Dried Tomatoes every single time!

How do I make perfect hard-boiled eggs every time?

For flawless hard-boiled eggs, place them in a pot and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Transfer the eggs to an ice bath for at least 5 minutes to stop the cooking and make peeling easier. This method yields firm, fully cooked yolks without the dreaded green ring.

Can I make Egg Salad with Sun-Dried Tomatoes ahead of time?

Absolutely! This egg salad is an excellent make-ahead dish. Preparing it a few hours or even a day in advance allows the flavors to fully meld and deepen, making it even more delicious. Just store it in an airtight container in the refrigerator until ready to serve.

What kind of sun-dried tomatoes should I use?

I highly recommend using oil-packed sun-dried tomatoes. They are typically softer, more pliable, and have a richer, more concentrated flavor than their dry-packed counterparts. Be sure to drain them well before chopping. If you only have dry-packed, rehydrate them in warm water for about 20 minutes, then pat them completely dry before use.

What are the best serving suggestions for this egg salad?

This versatile egg salad shines in many ways! Serve it classic-style on toasted sourdough, whole wheat bread, or a fluffy croissant. It’s fantastic scooped into crisp lettuce cups (for a gluten-free or low-carb option), stuffed into hollowed-out bell peppers or tomatoes, or enjoyed with an assortment of crackers and veggie sticks for a healthy snack. It also makes a wonderful side dish for a light lunch or brunch spread.

How long does egg salad last in the fridge?

When stored properly in an airtight container in the refrigerator, Egg Salad with Sun-Dried Tomatoes will last safely for 3 to 4 days. Always use your best judgment; if it smells off or looks discolored, it’s best to discard it.