Classic Egg Salad
This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, 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.
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
- Add 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
This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!
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
Directions:
- Combine all the ingredients and refrigerate until ready to eat.
Nutrition Information
Yield: 4 servings, Serving Size: 1/2 cup
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 5
- Calories: 185 calories
- Total Fat: 15.5g
- Saturated Fat: 3.5g
- Cholesterol: 282mg
- Sodium: 215.5mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 2g
- Protein: 9.5g
Photo Credit: Jess Larson
Under 30 Minutes
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I use a tablespoon of Durkees and 2 tablespoons of mayo. I also add about 3 tablespoons of capers.
Yum!
How long will this keep in the fridge?
5 days
Love egg salad, I sometimes put either chopped up green olives or capers in, or sometimes water packed tuna and eat stuffed into a to a tomato.
I use Wickles and their juice. They are pickles that are on the zesty side so they a nice kick to egg salad and tuna salad. You can use their relish to avoid having to chop!
I do mayo, smidge of mustard, chopped pickles, and celery salt.
Yum!
My favorite addition to egg salad is Sriracha! It is unbelievably good, serve on toast with green onion – great lunch!
Looks delish! How long will this keep in the fridge?
5 days
I always add some diced up celery to my egg salad, gives it a good crunch! Also either dice up some pickles or use fresh dill. Yum!
I always add some diced up celery to my egg salad, gives it a good crunch! Also either dice up some pickles or use fresh dill. Yum! Oh, and plain old yellow mustard.
I like to put finely diced pickled jalapeños in mine and I always sprinkle with chipotle powder at the end!
Yummy!! That one is right up my alley!!
I pretty much make mine the same way except I add a bit of spicy brown (ie Guldens) mustard, too. Gotta have the red onion and paprika tho!
I use Greek yogurt and Dijon mustard instead of mayo to make it 0 WW points.
I find the yogurt makes it watery and doesn’t last as long.
I hate to ask….but where are the 3 points coming from? Is it due to full fat Mayo? Thank you.
yes, correct
My favorite way to make it is skp the mayo, using cottage cheese instead and topping it TJ’s everything but the bagel spice.
On WW, I eat a LOT of egg salad and have managed to decrease the points considerably by using half Kraft avocado mayo and half 0% Fage. The avocado mayo is the first “light” mayo that I have really liked. Otherwise, I pretty much follow your recipe. Delicious!! Thanks for making weight loss/control so much easier and more tasty!!
Very basic – egg, light Hellmans, yellow mustard, onion powder … super on toast for breakfast.
It’s not as good as mayo of course, but I’ve used Plain Greek Yogurt instead to make it “cleaner.”
My egg salad is quite simple….6 eggs, 2 TBS light mayo, 2 TBS yellow mustard which ends up being zero points Freestyle for a 1/4 cup serving.
In my moms hometown, in Maine, there was this little diner that made egg and olive sandwiches. It was just regular egg salad with sliced green olives mixed in. It’s probably my favorite nostalgic dish. Mmm… I love egg salad. I will be trying your recipe soon!
Love it!
I add a little celery salt to mine!
I swap out the mayo for non fat plain Greek yogurt., lemon juice and dill pickles and grainy mustard.
This looks delicious! Is there a way to lower the fat content?
How can only 3 tablespoons cover 6 eggs and make it that creamy as the photo ?
I make mine the same way. I have also added chopped leftover bacon which is seldom but delish
I love dill in my egg salad!
I love egg salad!! I always put in dried fill, onion flakes and mustard. Oh, and sweet pickles.
I love me some minced green olives in my egg salad. So tasty!!!!
My wife uses chopped green olives with pimento and pours a little olive juice into the mix; a little butter on the bread and some Boston lettuce – delicious!!!!!
I like to amp up my egg salad a bit, too – but instead of adding sriracha or other hot sauce, I use wasabi mayonnaise – or replace half the mayo with horseradish sauce.
My egg salad has yellow mustard, sugar-free sweet pickle cubes, dried minced onion, celery, light Duke’s mayo. I often serve it on toasted Melba-Thin Rye bread (3 Free-style points for the 2 slices of bread). We sometimes use the crunchy toasted bread as “dippers” for the egg salad rather than piling it on top of the toast. The addition of green stuffed olives sounds good, too! Just learned about pre-cooked chicken baon–1 point for 2 slices. That wiould probably make a good addition, too.
Instead of using mayo in egg salad, I make it with hummus.
interesting idea!
For those who still don’t have an InstaPot (guilty), steaming instead of boiling eggs makes a huge difference. I plunge them into ice water from the steam. They shell SO easily and cleanly and are perfectly done…plus I swear they smell less sulfur-y. Well, I guess I know what I’m having for a few meals this week! And it’s celery rather than onions. And yes, a good quality tuna stretches. Thanks, Ms. SknnyTaste!
I sometimes add bacon to mine, and it adds a nice salty crunch.
I add finely chopped red pepper and cilantro to mine, and lots of freshly ground black pepper.
Finally someone brought up freshly ground black pepper. Essential as the eggs!
Onion and celery with light mayo for egg salad sandwiches. Deviled eggs I add mustard and paprika.
I sometimes add soy sauce (and less salt). Like the idea of red onion. Might try this tomorrow as I have hard cooked eggs in the fridge.
I use light mayo, yellow mustard, sweet pickle relish, salt & pepper. I’ve never tried onion before, but I think I will!
I grew up with sliced black olives in my egg salad sandwiches. That’s how made it for my children that are now grown adults. I now make it that way for my grandson. I look forward to making your healthy recipe. Thank you so much for all of your recipes. It’s so nice that my husband loves them all too!
I always add chopped green onion and let it sit for about 1 hour before serving. The added green onion gives it a wonderful flavor.
I sometimes add curry powder when I think of it, it is yummy. I make mine with mayo and yogurt combo, sometimes with a can of tuna and about 3 or 4 eggs. When combined with tuna I add sweet pickle and celery. When I don’t have celery I add diced apple.
My grandmother & mother always used cream cheese (or neufchatel) instead of mayo in their egg salad. I know it sounds strange, but believe me, it’s amazing. They would mince the eggs & some onion, combine it with the softened cream cheese & salt & pepper & that’s it. Delicious!!
I make mine with yellow mustard, mayo, horseradish, salt and pepper. The horseradish gives it a nice kick.
I used to work in a restaurant that used Durkee’s in theirs and I loved it but it’s hard to find where I live.
Along with this recipe, I put a little bit of horseradish into it to give a little kick.
I use 6 eggs, 2 tbsp. mayo, 1 tbsp. garlic dill pickle juice, a dash of worstershire, 1/2 tsp Guldens spicey brown mustard, shake of salt. Onion on occasion since I’m not the only one eating it.
This is also how I make traditional egg salad, but when I want to mix it up a bit, I add some dry mustard. Tastes just like devilled eggs! YUM!
I swap out some of the mayo with low-fat plain yogurt. Adds a bit of tang. I also sometimes use a little grey poupon and horseradish and extra paprika to make a devil’s egg salad.
You can just crack open the eggs in a sprayed pan that fits the intstant pot to make an egg loaf and chop that up. No peeling hard boiled eggs.
I just use mayo salt and pepper