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30 30 Minutes or Less VG Vegetarian 5I 5 ingredients or less

Egg Salad Recipe – with Healthy Option

5
/5
5 mins
10 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/24/2020Updated: 01/05/2023

This post may contain affiliate links. Please read my disclosure policy.

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

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

Recipe Overview

Why you’ll love it: Egg salad sandwiches are nutritious, economical, and so delicious!

How long it takes: 5 minutes (plus more time to boil the eggs)
Equipment you’ll need: mixing bowl
Servings: 4

Healthy egg salad on whole grain bread.
Table of Contents
open
  • 1 Recipe Overview
  • 2 How to make perfect hard boiled eggs
  • 3 How to make perfect egg salad
  • 4 Make It Your Own
  • 5 Make-Ahead Ideas
  • 6 Storage Tips
  • 7 More Egg Recipes
  • 8 Get the Recipe: Egg Salad Recipe – with Healthy Option

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.

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

Eggs keep well. They can hang out at least 3 to 5 weeks in the refrigerator. So there’s 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 either, right?

Eggs are good for you. According to WebMD, an egg has only 75 calories with 7 grams of protein and 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

To make egg salad, you need hard boiled eggs. They can be made ahead and refrigerated until you’re ready to make your egg salad.

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. 

Boiled egg with shell removed, more eggs in background.

My next favorite way to make hard boiled eggs: Add the desired amount of eggs to a saucepan. Cover with water, at least 1 to 2 inches over the top of the eggs. Bring the water 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 to 12 minutes.

When the timer goes off, drain the hot water out of the pan and run cold water over the eggs to cool them down. Fill the pan with cold water and just let the eggs set in the cold water for a few minutes. Another method is to place them into a bowl of ice water. The cold water stops the eggs from cooking further and becoming overdone.

Peel them under running water for best results. I like to crack them lightly all over so that the shell is almost falling off and then peel them under running water. Dry the eggs with paper towel or a clean dish towel so you don’t get water in the salad.

Egg salad sandwich with leaf lettuce.

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

For one serving, it’s the measurements above. For two servings, multiply all measurements by two. For three servings, multiply by three. I’m sure you’re getting it. So, for four servings, you’ll need 8 eggs, 4 tablespoons (¼ cup) mayo, and 4 teaspoons Dijon mustard. 

Taste the egg salad and adjust the seasonings, if necessary, by adding more salt or pepper.

Serve the egg salad on homemade no knead whole wheat bread or another bread of your choice. Egg salad can be served on lettuce leaves, too, for a no-carb alternative.

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

Make It 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 are some ideas:

  • Make it healthier. Substitute Greek yogurt (regular or nonfat) for the mayo. I make it this the “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. Regular yellow mustard is good, too.
  • 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.
  • Take it to the next step and learn how to make deviled eggs. It’s such an easy and popular appetizer or snack.

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.

Make-Ahead Ideas

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

Can you freeze hard-boiled eggs? According to The Incredible Egg website, hard-boiled eggs do not freeze well. The whites become watery and rubbery.

Storage Tips

Prepared egg salad can be stored in an airtight container in the refrigerator for 3 to 5 days. It does not freeze well.

Egg salad on whole grain bread with leaf lettuce.

More Egg Recipes

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

  • Southwest Deviled Eggs (good for appetizers or lunch)
  • Egg White Frittata with Green Chiles and Spinach
  • Ham & Egg Wrap with Herbs
  • Egg White Casserole with Sweet Potato Crust
  • Spinach Quiche with Cornmeal Crust (this crust is so good! Easy, too)
  • Roasted Broccoli and Cheddar Quiche
  • Turkey Sausage and Asparagus Quiche
  • Mini Frittatas with Spinach and Red Pepper
  • White Pizza Frittata

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Egg salad on whole grain bread.
Recipe

Get the Recipe: Egg Salad Recipe – with Healthy Option

5 from 3 votes
Prep Time: 5 mins
Total Time: 5 mins
4 sandwiches
Print Rate Recipe
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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

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

Notes

  • Nutrition information is for egg salad only, made with plain Greek yogurt, and does not include bread.
  • To decrease sodium content, use regular yellow mustard instead of Dijon mustard, and decrease the amount of salt. 
  • To increase or decrease servings, keep this ratio in mind: 2 eggs, 1 tablespoon mayo or yogurt, 1 teaspoon Dijon.
  • Refrigerate egg salad in a tightly covered container for up to 5 days. It does not freeze well.

Nutrition Information

Calories: 165kcal, Carbohydrates: 2g, Protein: 14g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 374mg, Sodium: 460mg, Potassium: 151mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 524IU, Vitamin C: 0.01mg, Calcium: 67mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Bill says

    December 3, 2022 at 2:27 pm

    5 stars
    Just got the Instant pot for my birthday, first recipe I made was your egg salad , came out perfect. First time eggs peeled perfectly, and we have tried every method there is for cooking them , they hardly ever peel right. Thanks, looking forward to try more of your recipes.

    Reply
    • Rachel Gurk says

      December 5, 2022 at 7:00 am

      Isn’t it just the best?! It’s the only way I’ll ever make boiled eggs now.

      Reply
  2. Jeanne Gray says

    September 5, 2020 at 11:15 pm

    Rachel, I used to get recipes down in the corner of my computer when I first logged on each morning. I haven’t received any in a week or more. I don’t know if you simply havn’t been sending them or if I inadvertently hit something to make them stop! Rest assured I’d like to have them. I have several recipes of yours to try, and today enjoyed a lovely salad with your favorite delicious vinaigrette!! Thank you for sharing!!!

    Also, I just boiled eggs today and will make this salad tomorrow, adding green onions.

    Reply
    • Rachel Gurk says

      September 7, 2020 at 8:44 am

      Hmm, they shouldn’t have stopped, sorry about that! You can sign up here to get email updates. If you want the notifications, you’ll have to go into your browser settings and see if my site is blocked or allowed for notifications.

      Reply
  3. Ivy Edwarfs says

    February 4, 2020 at 4:30 pm

    What would eggs be without bacon? Add some bacon bits!

    Reply
    • Rachel Gurk says

      February 6, 2020 at 6:14 am

      That sounds like a delicious addition, Ivy! You can’t ever go wrong with bacon, right?

      Reply
  4. Dale says

    January 26, 2020 at 1:20 pm

    Very good recipe. Thanks for sharing

    Reply
    • Rachel Gurk says

      January 27, 2020 at 4:40 pm

      You’re welcome! I’m glad you like it!

      Reply
  5. denise says

    January 24, 2020 at 2:49 pm

    I love egg salad.

    Some people add chopped pickles or relish to theirs–I think it’s a Southern thing. I prefer it without, but my husband likes it in. Of course, he claims he doesn’t like mustard in it, so I don’t tell him I add it.

    Reply
    • Rachel Gurk says

      January 25, 2020 at 3:54 pm

      Yes! I love how versatile of a recipe it is.

      Reply

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