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Classic Egg Salad

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This easy egg salad recipe is the perfect make-ahead dish for breakfast on toast, for lunch in a wrap, lettuce wrap, over salad or a slice of bread. Sometimes I just eat it with a spoon right out of the fridge!

Egg Salad

Best Egg Salad Recipe

I meal prep a batch of this egg salad practically every week! It’s such an easy, affordable, high-protein and great for breakfast or lunch. Make an egg salad sandwich on toast, a bagel, in lettuce wraps or eat it with a spoon! I make a batch of Instant Pot Hard Boiled Eggs (the shells come off so easy) or Air Fryer Hard Boiled Eggs, or you can use this stove top Hard Boiled Eggs method.

Egg Salad Sandwich

Why This Works

  • Budget Friendly: Making it from scratch saves even more money!
  • Easy: Just boil the eggs, peel and mix with the remaining ingredients.
  • Make Ahead: Make it once for meals to eat throughout the week.
  • Fast: Takes less than 30 minutes to make.
  • Fits many dietary restrictions:  gluten-free, low-carb, high protein, keto friendly

Ingredients

This simple salad has only 7 ingredients. Here’s what you’ll need!

  • Boiled Eggs: Use large eggs, preferably Organic and humanely raised if your budget allows.
  • Mayo: You can use regular or light mayo. If following Whole30 if you use compliant mayonnaise such homemade or this mayo by Primal Kitchen.
  • Scallions or Chives finely chopped
  • Spices: Sweet paprika, salt, black pepper

How To Make Egg Salad

  • Start by boiling the eggs. You can do this on the stove, instant pot or even the air fryer!
  • Once cooked, run them under cold water and peel the eggs.
  • Use an egg slice or a knife and chop the cooked eggs.
  • Combine the cooked eggs in a bowl with mayonnaise, red or green onion, salt, pepper and stir, and garnish with paprika.
  • Eat right away or refrigerate until ready to eat.

What Do You Put In Your Egg Salad?

I keep my salad pretty simple, a little mayonnaise, red onion, salt, pepper, paprika and some chives, for garnish. Here’s some variations:

  • Add pickle juice or diced pickles for extra flavor
  • Swap half the mayo for Greek yogurt to make it lighter
  • Include some veggies like chopped celery or carrots for texture
  • Add some Dijon mustard for flavor
  • Add some extra protein such as diced cooked shrimp, it’s delish!
  • Substitute red onion for scallions
  • Swap the chives for other fresh herbs like fresh dill or fresh parsley
  • Try adding a few capers

Ways To Serve

  • Make a sandwich on your favorite bread or bagel
  • Serve it in a lettuce wrap or tortilla
  • Serve it over lettuce and garden vegetables
  • Eat it with a spoon!

Storage

This will last in the refrigerator in an airtight container 4 to 5 days.

egg salad

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Egg Salad Recipe

4.87 from 53 votes
3
Cals:185
Protein:9.5
Carbs:1
Fat:15.5
This classic egg salad recipe is the perfect make-ahead dish for breakfast on toast, for lunch in a wrap, lettuce wrap, over salad or in a sandwich.
Course: Breakfast, Brunch, Lunch, Salad
Cuisine: American
egg salad
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 1 /2 cup

Ingredients

Instructions

  • Combine all the ingredients and refrigerate until ready to eat.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

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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160 comments on “Classic Egg Salad”

  1. I’ve been looking for more ways to add protein in at lunch and this is perfect! And it’s so simple to make. I didn’t have red onion on hand but I did have green onion and it was great with it.

  2. Egg salad reminds me of my childhood and love having back in my lunch routation. I liked this classic recipe then decided to create a new twist which made it even better for me. I thawed several frozen cooked shrimp, cut in bite-size pieces and added them. I also added a tsp of dijon mustard and substitued green onions for the red. It brought it up to a new level that I love. Thanks for bringing egg salad back into my life!

  3. Sooo good. I love your cooking style. Easy very tasty. Have all your books. Going to Costco & will pick up your latest book.

  4. 4eggs, 4 T Mayo or M. Whip, 1T.diced onion, 1T.diced celery and a can of TUNA (in water). Very tasty and different.
    Also, for plain egg salad add HOT pickle such as Wickles. Sooo good!

  5. Avatar photo
    Mary Ann Raia

    I love having this egg salad on hand. Yesterday I added canned chicken to make it chicken salad.

  6. 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. 

  7. Avatar photo
    April Saucedo

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

  8. 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 

  9. 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. 

  10. 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.

  11. 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!

  12. I make my egg salad with chopped celery, green pepper, radishes, and dill weed, sea salt & fresh cracked black pepper. I use just enough mayo to bind it together; I don’t like my egg salad (or tuna salad) runny. Sometimes I’ll add some chopped black olives to it.

  13. I am following the meal plan for this week. I enjoyed this quick salad with a side of mixed green topped with an orange and light vinaigrette. Thanks Gina!

  14. Sooo yummy. I ate it with 1 slice of toasted Saralee 45 calorie bread (1 green pt) and some pickle stackers. Soooo goooodddd!!! But my 6 eggs only made three 1/2 cup servings, which is no biggie. I have printed and placed in my WW cookbook. Thank you for all your recipes and meal plans, btw. Helps so much.

  15. This is so easy and delcision, especially if you already have the hard boiled eggs on hand. I added onion powder since I didn’t have red onion on hand. I spread it on toast with avocado underneath. Topped it with cherry tomatoes.

  16. Made this for lunch today.  It was a hit. Will be making way more next time!  

    Love all your recipes and cookbooks.  

  17. Excellent recipe! I check it every time to get the proportions right. In my opinion, great mayonnaise makes great egg salad, so I always make my own. I add mustard or pickles, sometimes sriracha or celery, always a lot of freshly ground black pepper and extra onion. I loved reading what everyone else likes in theirs – I will try horseradish and cream cheese when I make it again.

  18. This is a showstopper. So simple but with so much flavor! I typically add a bit of diced celery if I have it on hand. Also, I made it once with a bit of leftover bacon, and that almost got out of control.

    It’s great over toast. I’ve also packed it with a sandwich thin as a cold lunch to take to work in an insulated bag, helping me avoid microwaves and common spaces during Covid. Thanks Gina!

  19. My new go to for a quick egg salad!
    Delicious, creamy, good flavor.! I can eat multiple servings in one sitting. Just one serving is not enough for me unless it is as a sandwich.

  20. Thank-you for this simple and yummy recipe. I only had a shallot so I used that and added a little dijon mustard. I made a sandwich with ham and pickled red onions, it was delicious!

  21. Avatar photo
    Susan Peña-Salisbury

    I was talking to a friend about making egg salad & voila  I, found this tasty recipe.  Nice to know it will be good for 5 days although I doubt it will last that long. 😋   Thank you Gina!
    P.S. I use Dash to lower sodium intake.

  22. Mine is similar to your recipe without the paprika which I will try.  However, I add garlic powder and sometimes bacon to make my husband happy!!  It’s great either way and sometimes I use everything but the bagel.

  23. This is delicious and so easy. My daughter loves it too! I think we’ll be making a double recipe next time!

  24. My mom used to always add chopped iceberg lettuce. It sounds a little strange but the lettuce adds a nice crunch.

  25. Avatar photo
    DEBRA L VOELKER

    Instead of Mayo, I use plain yogurt or Tzaatziki sauce
    I love egg salad, I really need to plan my meals better

  26. I always add cress. It’s a classic addition here in the UK. I also like to add a little dijon mustard or even some wholegrain.

  27. Avatar photo
    Peggy Grosrenaud

    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. 

  28. 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.

      1. 270 for 15 minutes is how I make my eggs in the air fryer. Gina has a recipe for it too 

  29. Decent recipe, but the “steps” omit the mustard. I use just plain yellow mustard, because the

    Dijon is overpowering.

  30. 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!

  31. 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?!!

  32. I usually make mine with mayo and curry cuz that was how I was tut. Didn’t know there were other ways lol

    1. 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.

      1. The blogger actually asked for others to share their variations. Also I like hearing ideas from others. It helps me with how I might like to add things to boost nutrition or sub out ingredients that are not good me healthwise or because I don’t have all items in my pantry.
        I’ve not made it but it’s on my to do list for this afternoon.

  33. Avatar photo
    Cheryl Gentry

    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!!

  34. 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.

  35. 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.

  36. Avatar photo
    Mickie Johnson

    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.

  37. 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.

  38. 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?

    1. 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.

  39. Love this recipe — we added red onions, celery and diced pickles–it doesn’t last long!! Thanks for the mwal plans!

  40. 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!

  41. 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

  42. 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!

  43. 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.

    1. I was just going to mention that Lisa! the famous “Egg Loaf” from all the IP groups on Facebook!

  44. 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.

  45. Avatar photo
    Cassie M Conroy

    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!

  46. 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.

  47. 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.

  48. 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!!

  49. 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.

  50. Avatar photo
    ROSEMARIE FREY

    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.

  51. 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!

  52. I use light mayo, yellow mustard, sweet pickle relish, salt & pepper. I’ve never tried onion before, but I think I will!

  53. Avatar photo
    Diana @ Red Delicious Life

    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.

  54. Onion and celery with light mayo for egg salad sandwiches.  Deviled eggs I add mustard and paprika.

  55. Avatar photo
    Barbara Morrow

    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!

  56. Avatar photo
    Harriet Clark

    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.

  57. 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.

  58. 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!!!!!

  59. Avatar photo
    Sally Gregory

    I swap out the mayo for non fat plain Greek yogurt., lemon juice and dill pickles and grainy mustard.

  60. 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!

  61. Avatar photo
    Alice Ritchie

    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.

  62. It’s not as good as mayo of course, but I’ve used Plain Greek Yogurt instead to make it “cleaner.”

  63. Avatar photo
    Sherrill Pryor

    Very basic – egg, light Hellmans, yellow mustard, onion powder … super on toast for breakfast.

  64. 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!!

  65. My favorite way to make it is skp the mayo, using cottage cheese instead and topping it TJ’s everything but the bagel spice.

      1. 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!

    1. 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!

  66. 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! 

  67. I like to put finely diced pickled jalapeños in mine and I always sprinkle with chipotle powder at the end!  

  68. 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. 

  69. 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! 

  70. My favorite addition to egg salad is Sriracha! It is unbelievably good, serve on toast with green onion – great lunch!

  71. 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!

  72. Avatar photo
    Bonnie Zacovic

    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.