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!

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!
Print WW Personal Points
4.88 from 39 votes
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Classic Egg Salad

185 Cals 9.5 Protein 1 Carbs 15.5 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
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!


  • 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


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


Serving: 1/2 cup, Calories: 185kcal, Carbohydrates: 1g, Protein: 9.5g, Fat: 15.5g, Saturated Fat: 3.5g, Cholesterol: 282mg, Sodium: 215.5mg, Sugar: 2g
WW Points Plus: 5
Keywords: classic egg salad, egg salad, egg salad recipe

Photo Credit: Jess Larson

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  1. I like to put curry powder in my egg salad. Adds a nice twist.

  2. 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.

  3. 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.  

  4. 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.

  5. Add horseradish sauce- leave red onion out.  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!

  6. Add a small amount of horseradish sauce to egg salad – delicious 

  7. 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.

  8. 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!

  9. Why is the egg salad 3 points on Purple? Only the mayo has points correct? Thank you.

  10. Excellent!!!

  11. I keep mine pretty simple too. Mayo, mustard, pickle relish, salt & pepper.

  12. So simple yet so good. I subbed fresh dill for the chives, added dill relish and had extra onion.  

  13. 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.

  14. 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.

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

    Love all your recipes and cookbooks.  

  16. Hello! How long will this keep in the fridge?

  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. LOVE!

  20. 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.

  21. 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!

  22. My whole family loves this recipe. It’s easy and quick. I have to double the recipe each time.

  23. 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.

  24. 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.

  25. Hi!
    If you’re measuring out portions how much (cup wise) is safe to portion out? 

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

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

  28. I like mustard instead of mayo in egg salad. It gives it a little zing and less fat and calories. 

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

  30. What to give you my egg salad recipe but don’t see where I can text it.

  31. 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.

  32. Great recipe !

  33. 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. 

  34. 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.

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

    Dijon is overpowering.

  36. 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!

  37. 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?!!

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

  39. 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.

      • 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.

  40. 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!!

  41. A little sweet pickle relish juice!!

  42. 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.

  43. I love egg salad with smoked paprika.

  44. 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.

  45. 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.

  46. 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.

  47. 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.

  48. SOO good..Will make egg salad like this every time now. Thanks Gina!

  49. I love this recipe!

  50. I’m not a cook and even I could make this and it was delicious ????

  51. This was delicious! Another keeper. Thanks, Gina, for all your wonderful recipes!

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

  53. I replace some mayonnaise with Dijon mustard. Adds a little tang and reduces calories a bit

  54. This recipe looks good.  Would miracle whip be healthier than mayo?

  55. 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!

  56. 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

  57. Mine is pretty basic…eggs, mayo, mustard, pickle relish.

  58. 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!

  59. I just use mayo salt and pepper

  60. 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.

  61. 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.

  62. 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!

  63. 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.

  64. Along with this recipe, I put a little bit of horseradish into it to give a little kick.

  65. 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.

  66. 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!!

  67. 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.

  68. 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.

  69. 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!

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

  71. 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.

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

  73. I add finely chopped red pepper and cilantro to mine, and lots of freshly ground black pepper. 

  74. I sometimes add bacon to mine, and it adds a nice salty crunch.

  75. 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!

  76. Instead of using mayo in egg salad, I make it with hummus.

  77. 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.

  78. 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.

  79. 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!!!!!

  80. I love me some minced green olives in my egg salad. So tasty!!!!

  81. I love egg salad!! I always put in dried fill, onion flakes and mustard. Oh, and sweet pickles. 

  82. I love dill in my egg salad!

  83. I make mine the same way. I have also added chopped leftover bacon which is seldom but delish

  84. How can only 3 tablespoons cover 6 eggs and make it that creamy as the photo ?

  85. This looks delicious! Is there a way to lower the fat content? 

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

  87. I add a little celery salt to mine! 

  88. 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!

  89. 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.

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

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

  92. 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!!

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

  94. I hate to ask….but where are the 3 points coming from? Is it due to full fat Mayo? Thank you.

  95. I use Greek yogurt and Dijon mustard instead of mayo to make it 0 WW points.

  96. 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! 

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

  98. 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. 

  99. 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! 

  100. Looks delish! How long will this keep in the fridge?

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

  102. I do mayo, smidge of mustard, chopped pickles, and celery salt.

  103. 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!

  104. 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. 

  105. How long will this keep in the fridge? 

  106. I use a tablespoon of Durkees and 2 tablespoons of mayo. I also add about 3 tablespoons of capers.