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Easy 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. 

egg salad in a bowl

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.

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 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.

egg salad sandwich on a plate

Why you will love this egg salad

  • It’s 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.
  • 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 an 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 my healthy deviled eggs. 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 recipe: 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 make egg salad

There are only a few simple steps to make the best egg salad. You can find the full recipe with ingredient amounts and instructions in the recipe card below.

  1. Hard boil your eggs. You can cook the hard boiled eggs on the stove, or make Instant Pot hard boiled eggs. Then let the eggs sit in an ice bath to stop the cooking process.
  2. Peel and chop the eggs. While you’re at it, chop some red onion.
  3. Whisk the ingredients for the egg salad dressing together. I do this right in the mixing bowl to save an extra dish.
  4. Stir everything together.

cooling hard boiled eggs and chilling in ice water


peeled and sliced hard boiled eggs on a cutting board

How to serve

Serve egg salad in sandwiches or wrapped in lettuce for a light lunch. My favorite way to enjoy this egg salad is on a piece of toasted bread, topped with sliced avocado.

egg salad and avocado on a piece of bread on a plate

egg salad on lettuce on plate with avocado

How long will egg salad last?

Egg salad will last for 3 days in a sealed container in the refrigerator. Refrigerate it promptly and never leave it out for more than 2 hours at room temperature.

Recipe tips

  • Cook 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 chives or other fresh herbs.
  • You can use yellow mustard in place of the Dijon mustard if you prefer.

Easy Egg Salad

two egg salad sandwich halves
Print Pin
5 from 10 votes
Course Lunch
Cuisine American
Keyword egg salad, egg salad recipe, egg salad sandwiches
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings 4 servings
Calories 135kcal
My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.


  • 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 high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.
  • Transfer the eggs to a bowl of ice water and let them sit for 5-10 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.


Store egg salad in a covered container in the refrigerator for up to 3 days.


Serving: 1/4 recipe | Calories: 135kcal | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 307mg | Sugar: 2g
Nutrition information is an estimate.
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