Since I raise backyard chickens, I always have an abundance of eggs at my house. I serve them for breakfast and also incorporate them into many recipes, like this really good egg salad. This is also a favorite in my home because it’s one of those easy recipes that is a good one for kids to master. When my daughter started getting more interested in cooking, I used this egg salad recipe to help her learn simple kitchen skills, like boiling eggs, chopping onions, and measuring the seasonings.
Why This Recipe Is Worth Making
No cook time required: When starting with already cooked eggs, this lunch salad comes together without needing to use the stovetop or oven. And even if I’m making hard-boiled eggs at home, it just adds a few more minutes to the process. I simply cook 6 large eggs in boiling water over high heat, then plunge them into an ice bath of cold water, then peel eggs once they’re fully cooled.
Fast, make-ahead lunch: This easy egg salad requires just 10 minutes, so it’s simple to stir together when I just want something healthy and delicious in a pinch.
Family favorite: This kid-friendly recipe is enjoyed by everyone in my family. My daughter especially loves to help make it and create new recipes with various add-ins, like dill relish, shredded carrots, condiments, and different herbs from my garden.
Nutritious: I love that I can serve a recipe that I know will get eaten up while also providing key nutrients, such as protein, B vitamins, calcium, vitamin D, vitamin A, choline, and zinc. And by using avocado oil mayo, I’m getting heart-healthy unsaturated fats and keeping the saturated fat low
Ingredient Notes And Substitutions
Here are the main egg salad ingredients I use. In addition to these, feel free to add a variety of mix-ins to make it unique. Sweet pickle relish, hot sauce, and diced celery all taste great.
- Hard-boiled eggs – I can’t make egg salad without eggs, so they’re the most important ingredients. Whether I’m using leftover hard-boiled eggs from making Easter recipes, or purchasing them already cooked from the store, I always seek out high-quality eggs. When making them at home, I always use this technique to make perfect hard-cooked eggs.
- Mayonnaise – I use mayo made with avocado oil for all kinds of creamy salads like this one. Or, to make egg salad without mayo, use plain Greek yogurt instead.
- Dijon mustard – The tangy flavor and yellow color of Dijon mustard adds so much to egg salad, so I never skip it. But other types of mustard can be used, too, such as yellow mustard or whole grain mustard.
- Lemon juice – I find that a squeeze of fresh lemon juice brightens up the flavors and gives it some special pep. One teaspoon of white vinegar can be used, too.
- Dill – Fresh herbs pair great with egg salad, and I think fresh dill is especially good. If fresh dill isn’t available, use 1 teaspoon of dried dill.
- Chives – I love the flavor of fresh chives, and if I don’t have them on hand, I just use finely chopped green onion instead.
- Red onion – Just ¼ cup of finely chopped red onion adds the perfect little crunch to every bite. Other veggies can offer the same effect, such as shredded carrots, finely chopped red onion, or radishes.
Find the ingredient list with exact measurements in the recipe card below.
Combine All Ingredients Together And Serve
Making this classic egg salad recipe couldn’t be easier, especially once the hard-boiled eggs are done.
- In a medium bowl, stir together the chopped peeled eggs, red onion, mayo, mustard, dill, chives, lemon juice, salt, and pepper.
- Enjoy the egg salad right away or store it in the fridge for up to 4 days.
Some of my favorite ways to serve my best egg salad recipe are stuffed into croissants or between slices of whole grain white bread to make egg salad sandwiches topped with pickled red onions. I also serve it as a topping or side dish for a green salad. And it’s also really good simply scooped up with my favorite crackers.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Storage Instructions
This egg salad can be made up to 4 days before it will be served, and leftovers will store up to 4 days in the fridge, as well. Simply mix it all together and store the salad in an airtight container in the refrigerator.
Frequently Asked Questions
This is a pretty fail-proof and forgiving recipe, but there are a few things to keep in mind to make it just right every time. Some common mistakes are under-cooking the egg so the egg yolks are too jammy, over-cooking eggs which results in slightly green egg whites and yolks, or using eggs that are too fresh and harder to peel. Sometimes too much mayo gets added, so I always measure just ¼ cup. And mixing too vigorously would result in egg salad that is a paste instead of a nicely textured salad.
Personally, I like to make this recipe as a way to use up any veggies I have in my fridge, such as cucumbers, celery, dill pickles, pesto, or pickle relish. It’s also great with a variety of different herbs. I’ll usually add whatever is fresh in my garden, such as basil, savory, or thyme. When I make this egg salad in the spring, I tend to add some thinly sliced radishes and fresh chives to make it seasonal.
My trick for making egg salad that isn’t runny is to use full-fat mayo or full-fat Greek yogurt. Also, I cook the eggs a few days ahead so they’re completely cooled and dry before I chop them with my favorite 3-mode egg slicer.
Other Egg Recipes To Try
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Egg Salad Recipe
This simple egg salad is full of flavor, great texture, and good nutrition thanks to everyday ingredients and a few simple mix-ins. Serve it as egg salad sandwiches, over lettuce greens, or just for scooping with favorite crackers.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup finely diced red onion
- ¼ cup mayonnaise*
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill*
- 1 tablespoon chopped fresh chives*
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine salt
- Pinch of black pepper
- Optional for garnish: paprika or fresh herbs
Instructions
- In a medium bowl, combine the chopped eggs, red onion, mayonnaise, mustard, dill, chives, lemon juice, salt, and pepper; gently mix to incorporate.
- If desired, sprinkle paprika over top before serving.
- Serve egg salad over greens, on a sandwich, with crackers, or just straight from the bowl.
- Store in an airtight container in the refrigerator for up to 4 days.
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Notes
* Substitutions:
– May sub plain Greek yogurt for the mayonnaise
– May sub 1 teaspoon dried dill for the 1 tablespoon fresh dill
– May sub chopped green onions for the fresh chives
Nutrition Information
- Serving Size: ¼ of the recipe or a generous ½ cup
- Calories: 180
- Fat: 12 g
- (Sat Fat: 3 g)
- Sodium: 282 mg
- Carbohydrate: 4 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 10 g
- Cholesterol: 282 mg
Dietary
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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I’m not quite sure why you don’t substitute at least some of the mayo with Greek yogurt. This is healthier and the taste doesn’t change.
Hi Kristina, we do this sometimes and we also suggest it throughout the post.