Classic Egg Salad
This classic egg salad recipe is the perfect make ahead dish. Great for breakfast on toast, for lunch in a wrap, or over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!
It’s funny how I have so many variations of egg salad recipes on my site, like this Chickpea Egg Salad and this Avocado Egg Salad, yet don’t have this classic, which I eat all the time. Problem solved! I make a batch of Instant Pot Hard Boiled Eggs and make this on the weekend to have for the week. You can easily double or triple this recipe or make this stove top Hard Boiled Eggs method.
This is gluten-free, low-carb, keto friendly and Whole30 if you use compliant mayonnaise such homemade or this mayo by Primal Kitchen (affiliate link).
This will last in the refrigerator 4 to 5 days.
What Do You Put In Your Egg Salad?
I keep my egg salad pretty simple, a little mayonnaise, red onion, salt, pepper, paprika and some chives, for garnish. This is the way I like to make my egg salad but you can totally make this your own! Here’s some suggestions:
- Add pickle juice or diced pickles
- Include some veggies like chopped celery or carrots for texture
- Add some Dijon mustard
- Add some protein such as diced cooked shrimp, it’s delish!
- Swap the chives for fresh dill
- Try adding a few capers
I’d love to hear your favorite way to make egg salad!
Classic Egg Salad
Ingredients
- 6 hard boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped red onion
- 1/4 teaspoon kosher salt
- fresh black pepper, to taste
- 1/8 teaspoon sweet paprika, for garnish
- chopped chives, for garnish
Instructions
- Combine all the ingredients and refrigerate until ready to eat.
Nutrition
Photo Credit: Jess Larson
Under 30 Minutes
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I definitely want to try this but 6 eggs? For one person? Just for lunch? Did I miss something??
The recipe says 4 servings
I make my egg salad quite simple, the same way my Mom did. Eggs, scallions, salt and pepper with low fat Kraft Miracle Whip. It’s one of my favourite sandwichesÂ
I like to put curry powder in my egg salad. Adds a nice twist.
Eggcellent. (Sorry, I had to do it) Really, though, this is taty and easy. I used the InstantPot technique to hard boil the eggs and they came out perfect. I think the creamy consistency pressure cooking gives the yolks is the secret to this recipe. I added dill because I did not have chives.
Lol, thanks Tara.
Everyone’s tastes are different, but we like to add some finely diced celery into our Egg Salad. Â For us, red onion is much too strong, so I use either mild white onion or shallot. Â I prefer finely chopped Italian Parsley to garnish instead of chopped chives, since there’s already onion in the Egg Salad. Â
yummy! very easy to make. used my egg cooker and also used low fat mayo. i like to have it on toasted dave’s killer thin sliced bread.
Add horseradish sauce- leave red onion out. Â Forgot to mention earlier.
I am not a lover of mayonnaise person at all. I substitute 2% cottage cheese in place of the mayonnaise. Add in chopped celery, a little celery seed, touch of dill & a tablespoon of pickle juice. Think I’ll make some for lunch today!
Add a small amount of horseradish sauce to egg salad – deliciousÂ