Enjoy this classic egg salad recipe as a quick and satisfying lunch or dinner.  Includes a couple of no-mayo options!

Image of egg salad on wheat bread with leaf lettuce. Pretzels are also on the plate.

I think there’s something just so comforting about an egg salad sandwich. Eggs are my “bestie” anyways. I don’t think I could live without eggs.

I eat them pretty much every day: fried, scrambled, hard boiled, deviled, or in an omelet, frittata, or quiche. I love them in a grain (Buddha) bowl. Eggs are definitely my go to breakfast, lunch, or dinner. 

Eggs keep well–they can hang out at least 3-5 weeks in the refrigerator. So no excuses for running out of eggs–keep a carton or two at all times and you’ll be prepared to make all kinds of yummy meals. No last minute thawing necessary, right?

Eating eggs is healthy for you, too. According to WebMD, an egg has only 75 calories, but 7 grams of protein and only 5 grams of fat, along with iron, vitamins, minerals, and carotenoids. An egg contains a “powerhouse” of disease-fighting nutrients like lutein and zeaxanthin, both of which are really good for your eyes and skin.

Make eggs your “bestie” too–I promise I won’t get jealous! You’ll love eating them in this egg salad recipe. This classic recipe is so simple: hard boiled eggs, chopped up, and mixed with mayo and Dijon. Eat egg salad on a sandwich or croissant, wrapped in a lettuce leaf, with crackers, or in a soft warm tortilla. 

There are tons of ways you can personalize this egg salad recipe to make it uniquely your own. Best friends forever!

Image of Rachel Gurk making an egg salad sandwich in her kitchen.

How to make perfect hard boiled eggs:

I love to use my Instant Pot for this. Follow this link to learn how to make pressure cooker hard boiled eggs. They turn out perfectly and best of all, are easy to peel. 

Pressure Cooker Hard Boiled Eggs are in my mind, THE ONLY way to make a boiled eggs. The egg shells slip right off and each egg is perfectly cooked. An Instant Pot will change the way you make boiled eggs! Get the method on RachelCooks.com!

My next favorite way to make hard boiled eggs: Add the desired amount of eggs to a saucepan. Cover with water, at least 1-2 inches over the top of the eggs. Bring to a full rolling boil over high heat. Turn the burner off, leaving the pan right on the burner, and set the timer for 10-12 minutes. Drain the hot water out of the pan and run cold water over the eggs to cool them down. Just let them set in the cold water for a few minutes. Peel them under running water for best results.

image of healthy egg salad on wheat bread

How to make perfect egg salad:

Whether you are serving one (yourself!) or a crowd, keep this ratio in mind:

  • 2 eggs
  • 1 tablespoon mayo
  • 1 teaspoon Dijon

So, for one, it would be the measurements above. For two, multiply all measurements by two. For three, multiply three. You with me? So, for four, it would be 8 eggs, 4 tablespoons (aka 1/4 cup) mayo, and 4 teaspoons Dijon mustard. 

Adjust it to taste and you have perfect, easy egg salad! Don’t forget to add salt and pepper to taste as well.

Image of Rachel Gurk putting together an egg salad sandwich, and pairing it with pretzels.

How to make this egg salad your own:

Oh wow, I love this part. Egg salad can be made just the way you like it. It’s such a basic recipe, and it’s just crying out for your unique touch. Here’s some ideas:

  • Make it healthier by substituting Greek yogurt (regular or nonfat) for the mayo. I make it this “no mayo” way all the time. There is very little difference in taste or texture. If you’re not sure, try making it half mayo, half yogurt.
  • Another healthier option is to replace the mayo with avocado. Simply mash an avocado and use it in place of all or part of the mayo. So yummy!
  • Add a dash of fresh lemon juice to brighten the flavors. Or use more Dijon to enhance the mustard flavor.
  • Try adding finely chopped celery, onion, green onions, olives, or pimento to your egg salad. 
  • Chopped fresh herbs are delicious, too. Try fresh dill, parsley, cilantro, or chives.
  • Add smoked or sweet paprika to the egg salad. Or add a southwestern flair with chili powder, cumin, or taco seasoning.

I’m sure you’re getting the idea–I bet your brain is thinking of all kinds of ways to make this classic egg salad recipe. I’d love to hear what some of your favorites are. 

Image of leaf lettuce being washed in a sink.

Storage Tips

Prepared egg salad can be stored in an airtight container in the refrigerator for 3-5 days.

Make ahead tip: Prepare hard boiled eggs, peel, and store them in an airtight container or zip top bag for up to 5 days in the refrigerator. 

Image of a healthy, hearty egg salad sandwich on a plate.

Are eggs your BFF?

Try some of these healthy ways to include eggs in your meals:

 

Egg Salad Recipe - with Healthy Option

Egg Salad Recipe - with Healthy Option

Yield: 4 sandwiches
Prep Time: 5 minutes
Total Time: 5 minutes

Enjoy this classic egg salad recipe as a quick and satisfying lunch or dinner. Includes a couple of no-mayo options!

Ingredients

  • 8 hard boiled eggs, chopped
  • ¼ cup plain Greek yogurt, or mayonnaise, or a mix of the two
  • 1 tablespoon Dijon mustard, or more to taste
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Bread, croissants, lettuce, or crackers for serving

Instructions

  1. Mix all ingredients. Add more yogurt or mayonnaise to achieve desired consistency. Serve immediately or refrigerate until needed. 
  2. Serve on bread or croissants for sandwiches, make into lettuce wraps, or spread on crackers.

Notes

  • Nutrition information is for egg salad only and does not include bread.
  • To increase or decrease servings, keep this ratio in mind: 2 eggs, 1 tablespoon mayo or yogurt, 1 teaspoon Dijon.

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Nutrition Information:
Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 375mgSodium: 517mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 14g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Love this classic egg salad recipe! It’s so versatile and I’ve been known to even eat it for breakfast.
Husband’s take: Honestly, egg salad isn’t Ben’s favorite. He usually passes on this if there are other options available.
Changes I would make: None are necessary!
Difficulty: So easy!