Egg Salad Recipe
This easy egg salad recipe makes the best egg salad sandwiches! It starts with perfectly hard boiled eggs and a simple, creamy dressing.
Growing up, we would often have egg salad sandwiches for lunch. My mom’s recipe for egg salad was simple, with just eggs, mayonnaise, mustard, salt and pepper.
I’ve made a few changes to her simple recipe but I’ve kept everything that you crave in a classic egg salad recipe. This egg salad is packed with flavor, yet so easy to make!
You can make this egg salad ahead and refrigerate it for up to three days, so it’s great for meal prep. If you cook your eggs ahead of time, this egg salad recipe comes together in just minutes. It’s perfect for a quick lunch. For more delicious sandwich ideas, try this Chicken Salad Recipe or my classic Tuna Salad.
Why You’ll Love this Egg Salad Recipe
- Easy! It’s quick to make with just 5 ingredients, plus salt and pepper.
- So Flavorful. This egg salad recipe is packed with flavor and has the perfect amount of creamy dressing. Your egg salad sandwich will be creamy and flavorful, not soggy.
- Make-Ahead Friendly. It’s great to meal prep for make ahead meals and snacks.
How Healthy is Egg Salad?
Egg salad is a healthy meal option. Eggs are a relatively inexpensive, high protein food. They are nutrient-dense and fill you up so you won’t be hungry again right away.
You can use either plain Greek yogurt or mayonnaise in this recipe. Greek yogurt is a healthier option and I bet you won’t taste the difference. You can use mayonnaise if you prefer.
You might also like this Deviled Eggs recipe. If you find yourself with extra hard boiled eggs, they’re great to make for quick snacks.
You’ll need only a few ingredients for this egg salad recipe. If you have a favorite egg salad ingredient, add it in! This recipe is easy to customize to your tastes.
- Hard Boiled Eggs: I use 6 eggs to serve 4 people. You can scale the recipe up or down to make more or fewer servings.
- Plain Greek Yogurt or Mayo: Both mayonnaise and plain Greek yogurt work well to make a creamy dressing.
- Dijon Mustard: I usually use smooth Dijon mustard, but grainy mustard or even yellow mustard work well too if that’s your preference.
- Red Onion: Chop it finely so that its sharp flavor doesn’t overwhelm the other ingredients.
- Fresh Chives: For a pop of flavor and color.
- Salt & Pepper: Adjust the amounts to your tastes.
How to Make Egg Salad
There are only a few steps to making the best egg salad. You can find the full recipe with ingredient amounts and instructions in the recipe card below.
Hard boil your eggs. You can cook the hard boiled eggs on the stove, or make Instant Pot hard boiled eggs or air fryer hard boiled eggs. Then let the eggs sit in a bowl of ice water (ice bath) to stop the cooking process.
Peel and chop the eggs. Finely chop the red onion and chives.
Place the eggs in a mixing bowl. Add the yogurt or mayo, Dijon mustard, red onion, chives, salt and pepper. Then stir everything together.
Serve egg salad in an egg salad sandwich or wrapped in lettuce for a light lunch. I also like to serve this egg salad on a piece of toasted bread, topped with sliced avocado.
How Long Does Egg Salad Last?
Egg salad can be stored for 3 days in an airtight container in the refrigerator. Refrigerate it promptly and never leave egg salad out for more than 2 hours at room temperature.
- Hard boil the eggs ahead of time and refrigerate for faster prep.
- Try adding finely chopped celery, shallot or green onion in place of the red onion. Add other fresh herbs in place of or in addition to the chives.
- You can use yellow mustard in place of the Dijon mustard if you prefer.
- Taste the egg salad after mixing everything together and adjust the seasonings to your tastes. If it’s not creamy enough, stir in a little more mayonnaise or Greek yogurt.
Egg Salad Recipe
- 6 large eggs
- ¼ cup plain Greek yogurt, or mayonnaise
- 2 teaspoons Dijon mustard, or yellow mustard
- 3 tablespoons finely chopped red onion, or to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
- Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
- Chop the eggs and place in a medium mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, chives, salt and pepper. Stir until well combined.
- Taste and adjust seasonings, as needed. If the egg salad isn't creamy enough, stir in a little more yogurt or mayo.
- Serve egg salad in a sandwich or wrap, on toasted bread topped with sliced avocado, in lettuce wraps, or as desired.
- Store egg salad in an airtight container in the refrigerator for up to 3 days.