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Egg Salad Recipe

4.91 from 72 votes

This classic egg salad recipe is creamy, high-protein, low-carb, and the perfect quick, make-ahead breakfast or lunch.

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: 4 servings

Course: Breakfast, Brunch, Lunch, Salad

Cuisine: American

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.

Video

Notes

Refrigerate up to 4 days in the refrigerator.

Nutrition

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: 3