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
- 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
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
Great recipe !
My egg salad includes eggs (of course), salt and pepper, but I replace the mayo with 0 point Greek yogurt and include chopped pimento stuffed green olives. I add a bit of celery salt and sprinkle paprika on top of stuffed eggs.
This is so delicious you can eat it rights from the container. I hard boiled the eggs in the air fryer and made these for a low carb breakfast since I an going to wrap them in a butter leaf. I left out the raw onion and only used chives since I am not a fan of raw onions. I did add a tablespoon of pickle juice, lots of sweet paprika, and a tablespoon of Dijon mustard and it came out perfect.
Decent recipe, but the “steps” omit the mustard. I use just plain yellow mustard, because the
Dijon is overpowering.
Made this tonight using some of the side add-on ideas. Celery, Onion, Capers and a little Avocado (that was my own idea). The flavors mingled well. Great traditional taste with some crunch and texture. Highly recommend!
Love egg salad, and this recipe is excellent. I actually used Gina’s recipe without any modifications because then I wouldn’t be rating hers, would I?!!
I usually make mine with mayo and curry cuz that was how I was tut. Didn’t know there were other ways lol
Did anyone just try the recipe? It’s perfectly awesome.
Yes, totally agreed. All the variations people post are annoying… Just make her recipe and let it stand on its own merit. We all have our own ways, but gheesh, hers is great. I’d love to hear how this recipe tasted to others! Creamy delish.
I always add green olives and a little dill weed. SO delicious!! I’m going to try the egg loaf when I get home from work today and then make egg salad…can’t wait!!
A little sweet pickle relish juice!!
I used half mayo and miracle whip, yellow mustard, celery seed, salt, pepper and paprika. I never had egg salad with onion, but need to try it next time as I didn’t have any red onion.
I love egg salad with smoked paprika.
I use to use a lot of mayo in egg salad but tried this recipe today and it was delicious. I ate it on Dave’s killer bread and it was very satisfying. I did add in 1 tablespoon of bacon bits. The whole thing still came in under 400 calories. Hit the spot.
Thanks for this great variation. Steam cooking eggs is such a neat idea. I set my steamer for 15-17 minutes and if I forget to get them out right away, no big deal. The sulpher talst is no more.
I like to use 2 parts greek yogurt to 1 part mayonnaise. I also like dijon, relish, dash of white vinegar, red onions, garlic powder, salt/pepper.
This was awesome!! I added miracle whip, celery salt, dill pickle relish and a little bit of mustard. So good!! Gina, how do you get 3 FreeStyle points for this? When I enter it in the recipe creator I get 1 FSP per serving (4 servings). Are you counting the eggs?
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
SOO good..Will make egg salad like this every time now. Thanks Gina!
I love this recipe!
I’m not a cook and even I could make this and it was delicious ????
This was delicious! Another keeper. Thanks, Gina, for all your wonderful recipes!
Love this recipe — we added red onions, celery and diced pickles–it doesn’t last long!! Thanks for the mwal plans!
My pleasure
I replace some mayonnaise with Dijon mustard. Adds a little tang and reduces calories a bit
This recipe looks good. Would miracle whip be healthier than mayo?
2 eggs, 1 tbs Delouis Garlic Aioli Mayo (this mayo is key!), 1/2 tsp whole grain mustard, cayenne pepper, black pepper, dill. I eat this for breakfast almost every morning!
I always use chopped celery and onion, salt and pepper and Hellman’s Low Fat Mayonnaise. Lately I’ve been adding some curry powder and really enjoy the flavor
Mine is pretty basic…eggs, mayo, mustard, pickle relish.
Really liked this recipe. Excellent base recipe to be able to add any additional items that I cared for. But I kept it simple for the first making of it and stuck to exactly what was written. Thumbs up!
I just use mayo salt and pepper
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 was just going to mention that Lisa! the famous “Egg Loaf” from all the IP groups on Facebook!
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.
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 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.
Along with this recipe, I put a little bit of horseradish into it to give a little kick.
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.
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 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.
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 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 use light mayo, yellow mustard, sweet pickle relish, salt & pepper. I’ve never tried onion before, but I think I will!
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.
Onion and celery with light mayo for egg salad sandwiches. Deviled eggs I add mustard and paprika.
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!
I sometimes add bacon to mine, and it adds a nice salty crunch.
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!
How long do u steam?
When I use my steamer I steam for about 17 minutes.
Instead of using mayo in egg salad, I make it with hummus.
interesting idea!
Great idea, thanks for sharing.
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.
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 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 love me some minced green olives in my egg salad. So tasty!!!!
I love egg salad!! I always put in dried fill, onion flakes and mustard. Oh, and sweet pickles.
I love dill in my egg salad!
I make mine the same way. I have also added chopped leftover bacon which is seldom but delish
How can only 3 tablespoons cover 6 eggs and make it that creamy as the photo ?
It was super creamy!!
This looks delicious! Is there a way to lower the fat content?
I swap out the mayo for non fat plain Greek yogurt., lemon juice and dill pickles and grainy mustard.
I add a little celery salt to mine!
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!
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.
It’s not as good as mayo of course, but I’ve used Plain Greek Yogurt instead to make it “cleaner.”
Very basic – egg, light Hellmans, yellow mustard, onion powder … super on toast for breakfast.
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!!
My favorite way to make it is skp the mayo, using cottage cheese instead and topping it TJ’s everything but the bagel spice.
I hate to ask….but where are the 3 points coming from? Is it due to full fat Mayo? Thank you.
yes, correct
I just made it using Hellmans real mayonaisse, and for 4 servings at 1/2 cup, its calculating 2 freestyle points! It tastes amazing though!
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 use Fage 0% Greek Yogurt. You can strain it if you think it’s too watery. I think Fage is the best. I add Dijon mustard, celery, chopped kosher pickles. Zero WW. points!
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!
Delicious! Added to my recipe book. Took note of all the variations! Yum!
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 may have to try this!
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 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!
Looks delish! How long will this keep in the fridge?
5 days
My favorite addition to egg salad is Sriracha! It is unbelievably good, serve on toast with green onion – great lunch!
I do mayo, smidge of mustard, chopped pickles, and celery salt.
Yum!
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!
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.
How long will this keep in the fridge?
5 days
I use a tablespoon of Durkees and 2 tablespoons of mayo. I also add about 3 tablespoons of capers.
Yum!