Neiman Marcus Egg Salad Recipe: Luxury in Every Bite

Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 4-6 servings
Calories: Approximately 280 calories per serving

Neiman Marcus is known for upscale elegance, and their famous egg salad is no exception. This isn’t your average egg salad—it’s creamy, sophisticated, and features a secret ingredient that sets it apart from the rest.

The combination of perfectly cooked eggs, quality mayonnaise, and a touch of Dijon mustard creates a luxurious spread that’s perfect for tea sandwiches, croissants, or elegant luncheons. Once you try this version, ordinary egg salad will never satisfy you again.

What Makes This Egg Salad Special?

Neiman Marcus egg salad stands out with its perfectly balanced creaminess and subtle seasoning. The secret is in the details—using the right ratio of egg whites to yolks, adding a touch of fresh herbs, and achieving the ideal texture.

It’s refined without being fussy, rich without being heavy. This egg salad proves that simple ingredients, when treated with care, can create something truly exceptional.

Equipment Needed

• Medium saucepan with lid
• Large bowl
• Small bowl
• Fork or potato masher
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing spoon
• Timer

Ingredients You’ll Need

For the Egg Salad:

• 8 large eggs
• ½ cup mayonnaise (preferably Hellmann’s or Duke’s)
• 2 tablespoons sour cream
• 1½ teaspoons Dijon mustard
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped (optional)
• 1 tablespoon fresh lemon juice
• ¼ teaspoon celery salt
• ¼ teaspoon onion powder
• ⅛ teaspoon white pepper
• ¼ teaspoon salt (or to taste)
• Pinch of paprika

For Serving:

• Croissants, bread, or crackers
• Lettuce leaves
• Sliced tomatoes
• Fresh dill sprigs for garnish

Step-by-Step Instructions

Boil the Eggs: Place eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Add a pinch of salt to prevent cracking.

Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover with a lid, and let sit for 12 minutes exactly.

Ice Bath: While eggs are cooking, prepare a large bowl filled with ice water. After the 12 minutes, immediately transfer the eggs to the ice bath using a slotted spoon.

Let the eggs sit in the ice bath for at least 5 minutes. This stops the cooking process and makes peeling easier while preventing that green ring around the yolk.

Peel the Eggs: Gently tap each egg all over to crack the shell. Roll it gently on the counter to loosen the shell, then peel starting from the wider end where the air pocket is.

Rinse peeled eggs under cold water to remove any shell fragments. Pat dry with paper towels.

Chop the Eggs: Using a sharp knife, chop the eggs into small, uniform pieces. For traditional Neiman Marcus style, aim for pieces that are fairly fine but not mushy—about ¼-inch dice.

You can also use an egg slicer for uniform slices, then turn and slice again for a grid pattern, then chop once more for perfect consistency.

Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, celery salt, onion powder, white pepper, and salt until smooth and well combined.

The sour cream adds tang and keeps the salad from being too heavy. The Dijon provides subtle sharpness without overpowering the delicate egg flavor.

Combine Eggs and Dressing: Place the chopped eggs in a large bowl. Add the mayonnaise mixture and gently fold together with a spoon or rubber spatula until the eggs are evenly coated.

Be gentle—you want the eggs coated but not mashed into a paste. The texture should have distinct pieces of egg throughout.

Add Fresh Herbs: Fold in the chopped chives and dill (if using). The fresh herbs add brightness and a touch of elegance that elevates this beyond basic egg salad.

Mix gently just until the herbs are evenly distributed throughout the salad.

Season and Adjust: Taste the egg salad and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to your preference. The flavor should be balanced and well-seasoned but not overpowering.

For a creamier consistency, add another tablespoon of mayonnaise. For a tangier flavor, add more lemon juice or a touch more Dijon.

Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the salad to firm up slightly.

The egg salad can be made up to 2 days ahead, making it perfect for meal prep or party planning.

Garnish and Serve: When ready to serve, give the egg salad a gentle stir. Sprinkle with a pinch of paprika for color. Garnish with fresh dill sprigs if desired.

Serve on buttery croissants, between slices of white or wheat bread, on crackers, or in lettuce cups for a low-carb option.

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Ingredient Substitutions

Mayonnaise: Greek yogurt can replace half the mayo for a lighter version, though it won’t be quite as rich and creamy.

Sour Cream: Plain Greek yogurt or crème fraîche works well as substitutes witha slightly different tang.

Dijon Mustard: Yellow mustard can substitute (use 1 teaspoon), or whole grain mustard for texture and visual interest.

Fresh Chives: Green onions (white and light green parts only) or finely minced red onion work if chives aren’t available.

Fresh Dill: Fresh parsley, tarragon, or basil can substitute, each bringing a different flavor profile.

White Pepper: Black pepper works fine, though white pepper is more traditional for appearance and milder flavor.

Celery Salt: Use ¼ teaspoon regular salt plus a pinch of celery seed, or add finely minced celery for crunch.

Nutritional Information (Per Serving)

• Calories: 280
• Protein: 12g
• Carbohydrates: 3g
• Fat: 24g
• Saturated Fat: 5g
• Fiber: 0g
• Sugar: 2g
• Sodium: 420mg
• Cholesterol: 330mg

Note: Nutritional values are approximate and based on 6 servings, not including bread or croissants.

Tips for Success

Perfect Hard-Boiled Eggs: The 12-minute method with immediate ice bath produces perfectly cooked eggs with creamy yolks and no green ring. Don’t skip the ice bath.

Room Temperature Eggs: Let refrigerated eggs sit at room temperature for 10-15 minutes before boiling. This prevents cracking and ensures even cooking.

Quality Mayonnaise Matters: Use a good-quality mayonnaise like Hellmann’s, Best Foods, or Duke’s. The mayo is the base of the dressing, so quality makes a difference.

Don’t Overmix: Gently fold ingredients together. Overmixing breaks down the eggs and creates a mushy texture instead of distinct egg pieces.

Fresh Herbs are Key: Fresh chives and dill provide brightness that dried herbs can’t match. They’re what make this egg salad taste upscale.

Chill Before Serving: The hour of chilling isn’t just about temperature—it allows flavors to meld and the texture to firm up for better spreading.

Adjust Consistency: If too thick, add a tablespoon of mayo or sour cream. If too thin, add another chopped hard-boiled egg.

Serving Suggestions

Tea Sandwiches: Spread on crustless white bread, cut into triangles or fingers for elegant afternoon tea service. Perfect for bridal or baby showers.

Croissant Sandwiches: Serve on buttery croissants with lettuce and tomato for a luxurious lunch that feels special.

Lettuce Wraps: Spoon into butter lettuce or romaine leaves for a light, low-carb option that’s fresh and crisp.

Crackers and Crudités: Serve as part of an elegant appetizer spread with gourmet crackers, vegetables, and other spreads.

Deviled Egg Alternative: Pipe the egg salad into cooked egg white halves for a twist on deviled eggs that’s easier to make.

Avocado Boats: Fill halved avocados with egg salad for a protein-packed, Instagram-worthy breakfast or lunch.

Storage and Shelf Life

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. The quality is best within the first 2 days.

Not Freezer-Friendly: Egg salad doesn’t freeze well. The mayonnaise separates, and the eggs become rubbery when thawed.

Advance Preparation: Make the egg salad up to 2 days ahead. Store in an airtight container and stir gently before serving.

Food Safety: Keep egg salad refrigerated at all times. Don’t leave at room temperature for more than 2 hours (1 hour if temperature is above 90°F).

Variations to Try

Classic Celery Crunch: Add ¼ cup finely diced celery for traditional texture and crunch.

Bacon Lover’s: Fold in ¼ cup crumbled crispy bacon for a smoky, savory upgrade.

Spicy Kick: Add 1 teaspoon sriracha or ½ teaspoon cayenne pepper for heat, or fold in diced jalapeños.

Dill Pickle Addition: Add 2 tablespoons finely chopped dill pickles and 1 teaspoon pickle juice for tangy brightness.

Avocado Egg Salad: Mash in half an avocado for creaminess and healthy fats, reducing mayo slightly.

Mediterranean Style: Add chopped kalamata olives, sun-dried tomatoes, and a pinch of oregano.

Curry Egg Salad: Add 1 teaspoon curry powder and 2 tablespoons golden raisins for an exotic twist.

Common Mistakes to Avoid

Overcooking Eggs: Eggs cooked longer than 12 minutes develop a green-gray ring around the yolk and become rubbery. Set a timer and use an ice bath.

Not Using Ice Bath: Skipping the ice bath makes eggs hard to peel and can result in overcooked, chalky yolks.

Adding Ingredients While Eggs are Warm: Let eggs cool completely before mixing with mayonnaise. Warm eggs make the mayo runny and can spoil faster.

Over-chopping: Chopping eggs into a paste creates a baby food texture instead of an elegant egg salad. Aim for visible egg pieces.

Too Much Mayo: Start with less mayo than you think you need. You can always add more, but you can’t take it away.

Skipping Fresh Herbs: Dried herbs don’t provide the same fresh, bright flavor. Fresh chives and dill are what make this special.

Not Seasoning Enough: Eggs need more seasoning than you’d think. Taste and adjust until the flavors pop.

Frequently Asked Questions

How do I prevent the green ring around the yolk?

The green ring comes from overcooking. Use the 12-minute method with an immediate ice bath. The ice bath stops the cooking process instantly, preventing the sulfur and iron reaction that causes the green color.

Can I make this egg salad ahead of time?

Yes! This is perfect for making ahead. Prepare up to 2 days in advance and store covered in the refrigerator. The flavor actually improves after sitting for a few hours.

Why do my hard-boiled eggs crack while cooking?

Cracks usually happen when eggs go from cold to boiling water too quickly. Let eggs sit at room temperature for 10-15 minutes before cooking, or start with cold water.

Can I use less mayonnaise?

Yes, you can reduce the mayo and increase the sour cream or Greek yogurt for a lighter version. Start with ⅓ cup mayo and add more if needed.

What’s the best way to peel hard-boiled eggs?

The ice bath is key. After the ice bath, tap the egg all over, roll gently to crack the shell, and peel starting from the wide end. Older eggs (7-10 days old) peel more easily than very fresh ones.

How do I know if my egg salad has gone bad?

Signs of spoilage include off smell, watery separation, discoloration, or any mold. When in doubt, throw it out. Egg salad keeps safely for 3 days refrigerated.

Can I use egg whites only for a lower-fat version?

You can, but you’ll lose the rich, creamy texture and flavor that yolks provide. If trying to reduce fat, it’s better to use half the yolks rather than none.

Why is my egg salad watery?

This happens if eggs weren’t dried properly after peeling, or if too much lemon juice or wet ingredients were added. Pat eggs very dry before chopping.

What bread works best for egg salad sandwiches?

Soft white bread, wheat bread, or croissants are traditional. Avoid very dense or crusty bread that can be hard to bite through with the creamy filling.

Can I add vegetables to this recipe?

Absolutely! Finely diced celery, bell peppers, or radishes add crunch. Minced red onion adds bite. Just don’t add so much that it overshadows the eggs.

Elevating a Simple Classic

Neiman Marcus Egg Salad proves that the simplest dishes, when made with quality ingredients and proper technique, can be truly exceptional. This recipe transforms humble hard-boiled eggs into something elegant enough for the finest department store café.

The creamy texture, fresh herb flavor, and perfect seasoning make every bite feel luxurious. Whether you’re hosting an elegant tea party, packing a sophisticated lunch, or simply treating yourself to something special, this egg salad delivers restaurant-quality results at home. Master this recipe, and you’ll always have an impressive dish ready in your repertoire!