Easy Egg Salad Recipe
My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard-boiled eggs and a creamy dressing to make a delicious egg salad sandwich in just a few steps.
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 egg salad but I’ve kept everything that you crave in a classic egg salad recipe.
You can make this delicious egg salad ahead and refrigerate it for three days, so it’s great for meal prep. If you cook your eggs ahead of time, this healthy egg salad recipe comes together in just minutes. It’s perfect for a quick lunch. For more easy sandwich ideas, try my best chicken salad recipe or my classic tuna salad.
Why you will love this egg salad
- This egg salad is simple to make with just 4 ingredients, plus salt and pepper.
- This recipe has the perfect amount of creamy dressing. Your egg salad sandwich will be creamy and flavorful, not soggy.
- Egg salad is great to meal prep for make ahead meals and snacks.
How healthy is egg salad?
Egg salad is a healthy meal option. Eggs are an inexpensive, high protein food. They are nutrient-dense and fill you up so you won’t be hungry again right away.
My egg salad recipe calls for plain Greek yogurt or mayonnaise, your choice. Greek yogurt is a healthier option and I bet you won’t taste the difference. Of course, you can use mayonnaise if you prefer.
You might also like my healthy deviled eggs. If you find yourself with extra hard boiled eggs, they’re great to make for quick snacks.
How to make egg salad
There are only a few simple steps to make the best egg salad!
- Hard boil your eggs. Below, I’ll teach you my two favorite methods for cooking eggs.
- Peel and chop the eggs. While you’re at it, chop some red onion.
- Whisk the ingredients for the egg salad dressing together. I do this right in the mixing bowl to save an extra dish.
- Stir everything together.
How to make hard-boiled eggs
Since I’ve gotten an Instant Pot, I always cook my eggs in it. Here’s how to make perfect hard boiled eggs.
You can also hard boil your eggs on the stove. Fill a pot with cool water and add the eggs. Bring the water to a boil, cover, and turn off the heat. Keep the eggs in the hot water for 14 minutes.
Then drain out the water and place the eggs in an ice bath for 10 minutes before peeling. An ice bath is a pot or bowl filled with ice and water. Peel the eggshells after the ice bath.
My egg salad recipe includes just a few ingredients: hard boiled eggs, Greek yogurt or mayonnaise, Dijon mustard, red onion, salt and pepper. If you have a favorite egg salad ingredient, add it in! This recipe is easy to customize to your tastes.
How to serve
Serve egg salad in sandwiches or wrapped in lettuce for a light lunch. My favorite way to eat this egg salad is on a piece of toasted bread, topped with sliced avocado.
How long will egg salad last?
Egg salad will last for 3 days in a sealed container in the refrigerator. Egg salad should always be refrigeration and not left out for more than 2 hours at room temperature.
Tips for making this recipe
- Cook the eggs ahead of time and refrigerate. Then your egg salad will be quick and easy to make.
- Try adding finely chopped celery, shallot or green onion in place of the red onion. Add chives or other fresh herbs.
- You can use yellow mustard in place of the Dijon mustard if you prefer.
Easy Egg Salad
- 6 large eggs
- 2 teaspoons Dijon mustard
- ¼ cup plain Greek yogurt or mayonnaise
- ¼ teaspoon each of salt and pepper (or to taste)
- ¼ cup finely chopped red onion (or to taste)
- Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand for 14 minutes.
- Drain the water and fill the pot with cold water and ice. After 10 minutes, peel the eggs.
- In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
- Chop the eggs and add them to the bowl, along with the chopped red onion.
- Stir until well combined.
- Taste and season, as needed.
- Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.
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