Neiman Marcus Egg Salad Recipe
If you’re looking for a standout egg salad recipe that elevates the everyday into something special, you’re in the right place. This Neiman Marcus Egg Salad Recipe captures the elegance of a classic with subtle twists—herbs, smoked paprika, and champagne vinegar—to turn a simple dish into a memorable one. This version uses 8 eggs, creamy mayonnaise, Dijon mustard, champagne vinegar, red onion, celery, fresh tarragon, chives, and smoked paprika.
Below you’ll find a full recipe, step‑by‑step instructions, serving ideas, variations, and tips so you can make this at home and get that “Neiman Marcus café” feel without the department‑store price tag.
Why this version stands out
Egg salad is widely known—chopped hard‑boiled eggs + mayonnaise + mustard + celery/onion is the standard. But this version lifts it with:
- Fresh herbs (tarragon & chives) which add brightness and lift the richness.
- Smoked paprika, which provides a subtle smoky depth.
- Champagne vinegar rather than basic white vinegar, giving a delicate acidic edge.
- Large‑chunked eggs and a good texture: not too mushy, so you get bite.
These touches help transform a “simple” salad into one that tastes luxurious and deliberate.
Ingredients for Neiman Marcus Egg Salad Recipe
Here are the ingredients you’ll need for the Neiman Marcus style egg salad:
- 8 large fresh eggs
- ½ cup creamy mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon champagne vinegar
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup finely diced celery
- ¼ cup minced red onion
- 2 teaspoons fresh tarragon, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Method – step by step for Neiman Marcus Egg Salad Recipe
1. Boil the eggs
Place your 8 eggs in a pot and cover with cold water so there’s about an inch above the eggs. Bring to a boil on high heat. Once it’s boiling, cover the pot, remove from the heat, and let the eggs sit for approximately 12 minutes. This method helps you get firm yolks without the greyish ring.
2. Prepare an ice bath
While the eggs are cooking, fill a large bowl with ice and cold water. When the 12 minutes are up, transfer the eggs into the ice bath for 5‑10 minutes. This stops the cooking, cools the eggs and makes peeling easier.
3. Peel the eggs
Gently tap each egg on a surface, crack the shell, and peel, starting from the wider end. Try to remove the shell in one piece when possible to avoid shell bits in your salad.
4. Chop and mix base
Chop the peeled eggs into largeish chunks (you want some texture). In a large mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, champagne vinegar and lemon juice. Fold gently so you don’t over‑mash the eggs—some chunks are good.
5. Add veggies and herbs
Add the diced celery, minced red onion, chopped tarragon and chives. Gently stir them into the egg‑mixture so they’re evenly distributed. The celery gives crunch, the red onion a little bite, and the herbs freshness.
6. Season
Sprinkle in the smoked paprika, sea salt and black pepper. Mix once more, then taste. Adjust salt or vinegar if you like it sharper or more mellow.
7. Chill
Cover your bowl and refrigerate for about 30 minutes (or up to a few hours). Chilling helps the flavours meld and gives a firmer texture when you serve.
8. Serve
There are many delicious ways to serve this egg salad:
- On toasted bread or baguette slices
- In a sandwich with lettuce and tomato
- On a bed of arugula or mixed salad greens
- In lettuce wraps for a lighter version
- Alongside crunchy cucumber slices or carrot sticks
Serving ideas & pairings
- Classic sandwich: Spread the egg salad between lightly toasted whole‑wheat or sourdough bread, add crisp lettuce (like Romaine or butter‑lettuce) and maybe a thin tomato slice.
- Low carb option: Serve the egg salad in large butter‑leaf or iceberg lettuce cups.
- Salad bowl: Build a salad with greens, cucumber ribbons, cherry tomatoes and a scoop of the egg salad in the centre. Drizzle a touch extra vinaigrette if desired.
- Snack tray: Use tablespoons of egg salad scooped onto crackers or cucumber rounds—great for brunch or a light appetizer.
Variations & tweaks
- Avocado version: Replace half the mayonnaise with mashed avocado for a creamy, slightly green twist.
- Spicy kick: Add a pinch of chilli flakes or a dash of hot sauce in step 6.
- Curried egg salad: Use ½ tsp curry powder and swap smoked paprika for regular paprika for an Indian‐inspired flavor.
- Bacon cheddar version: Stir in crumbled crisp bacon and shredded cheddar for richness and texture.
- Greek twist: Add chopped kalamata olives and crumbled feta; swap tarragon for dill or oregano.
- Light version: Use light mayonnaise or plain Greek yogurt instead of full‑fat mayo; omit bacon/cheese.
Notes & tips for success
- Using fresh eggs helps: fresher eggs tend to peel more cleanly and have better flavour.
- The ice bath is key for easy peeling and good texture.
- Don’t over‑mash the eggs—chunky texture gives a better mouth‑feel.
- Adjust the acidity (vinegar + lemon) to your taste; if it seems too rich, a touch more vinegar brightens it up.
- Don’t serve bread that’s soggy—if making ahead, toast bread just before assembling.
- This salad gets better after a bit of time in the fridge, but try to serve it within 2‑3 days.
FAQ
Can I make this ahead of time?
Yes — you can make it a few hours ahead (or even the night before). The flavours deepen and the texture firms up slightly when chilled.
How long does egg salad last?
Stored in an airtight container in the fridge, about 3‑4 days is safe.
Can I freeze egg salad?
Not recommended. The texture of eggs, mayo, and herbs tends to suffer when frozen and thawed—they separate or become watery.
Can I lighten this recipe?
Yes—use Greek yogurt or half yogurt + half mayo; use fewer egg yolks (or more whites); serve in lettuce wraps instead of bread.
Is this suitable for vegetarians?
Yes, as described, it’s vegetarian (not vegan). To make vegan, you’d need to use vegan mayo and an egg substitute—though it would shift the texture and flavour away from the classic egg salad feel.
Final thoughts
The Neiman Marcus Egg Salad Recipe takes a humble dish and gives it elegance without complexity. With premium touches like tarragon, chives, smoked paprika, and champagne vinegar, you’re not just making egg salad—you’re creating a memorable, refined dish that works for brunch, lunch, potlucks or a light dinner.
Try it this week—you’ll likely find yourself making it again and again. Enjoy!
