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Classic Egg Salad

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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!

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 or make this stove top Hard Boiled Eggs method.

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!

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!

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!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!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!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!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!

Classic Egg Salad

4.89 from 42 votes
3
Cals:185
Protein:9.5
Carbs:1
Fat:15.5
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!
Course: Breakfast, Brunch, Lunch, Salad
Cuisine: American
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!
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 1 /2 cup

Ingredients

  • 6 hard boiled eggs, peeled and chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon finely chopped red onion
  • 1/8 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.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 185 kcal, Carbohydrates: 1 g, Protein: 9.5 g, Fat: 15.5 g, Saturated Fat: 3.5 g, Cholesterol: 282 mg, Sodium: 215.5 mg, Sugar: 2 g

Categories:

Photo Credit: Jess Larson

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144 comments on “Classic Egg Salad”

  1. I like it pretty basic: eggs, mayo, mustard, salt and pepper.  Like the sandwiches at the Masters golf tournament. I’m not sure they even add mustard.  I often add pickle relish, but never any onions or celery. 

  2. Avatar photo
    April Saucedo

    I definitely want to try this but 6 eggs? For one person? Just for lunch? Did I miss something??

  3. Avatar photo
    Frances Prymac

    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 sandwiches 

  4. 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.

    1. Avatar photo
      Stephanie Gargiulo

      I love egg salad with chopped manzanilla olives (stuffed with pimento) added. It’s delicious. 

  5. Everyone’s tastes are different, but we like to add some finely diced celery into our Egg Salad.  For us, red onion is much too strong, so I use either mild white onion or shallot.  I prefer finely chopped Italian Parsley to garnish instead of chopped chives, since there’s already onion in the Egg Salad.  

    1. I soak my chopped red onion for at least 15 minutes before adding to a recipe. It mellows the flavor and is kinder to my stomach. I added celery to the recipe, too. Gina mentions it as an option.

  6. 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.

    1. 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!