Enjoy this classic egg salad recipe as a quick and satisfying lunch or dinner. Includes a couple of no-mayo options!
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 fried eggs in a grain (Buddha) bowl. And what’s potato salad without hard-boiled eggs? 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!
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.
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.
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.
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.
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.
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
- 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
- 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.
- 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.
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.
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!