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.
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.
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.
Ingredients
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.
- 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.
- 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 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.
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
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
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My family loves egg salad! I will have to try it with greek yogurt instead of mayo next time.
Thank you! It’s a great way to lighten it up, and I don’t think there’s much difference in taste.
I keep egg salad in my fridge at all times to eat at any time of the day or night! I can’t wait to try cooking the eggs in the IP…this is a time-saver for sure.
Also, to make the chopping of the eggs quick and easy, I put the peeled eggs in my large mixing bowl and use a pastry cutter to chop them. It gets the job done in a fraction of the time!
That’s a great tip about how to chop the eggs quickly! You are going to love cooking eggs in your Instant Pot! They peel so easy!
Kristine after the cold bath I like to shatter the eggs completely on sink edge most of the time the shell falls right off while doing that process in hand it’s so cool
An even easier way to chop eggs is to push them through a cooling rack.
Easy & Delicious Recipe! Thank you so much for the neat way to make Egg Salad Sandwich and also the proper way to hard boil eggs!
You’re welcome! I’m glad it was helpful to you!
I got home very late last week and didn’t have much to choose from in the way of food, but I saw I had 3 eggs in the fridge (the use-by date was still a few days away). Anyway, i found this recipe, and simply did half of everything….quick, and it was dee-lish!!! I simply used mayo, a bit of brown deli mustard, and salt/pepper, on whole wheat toast, and I was ‘da man!!!!
I’m so glad you enjoyed this! It is perfect for a quick meal!
First time in my life to STEAM eggs!! I will never do it another way! Thank you!
I’m so happy that it worked well for you! Besides the Instant Pot, that’s my favorite way to cook eggs. 🙂
how to not end up with flat end on egg when it’s hard boiled
I did a quick Google search, and apparently the flat end can be a result of an air bubble that gets larger as eggs age. You can help to prevent the flat end by using fresh eggs. Some say you can also prevent a flat end by poking a small hole in the large end of the egg before cooking, but I’m not sure I would go to the effort.
Hi Denise, I’m happy to hear that you were able to make a few modifications to make this recipe suit your tastes. 🙂 As is, it’s my basic, everyday easy egg salad for when I want a quick, healthy lunch.
Made this yummy egg salad using avocado mayo. Better than my mother’s, and hers was very good! Next time I will try half Greek yogurt and half avocado mayo. I’ve been craving egg salad and am so happy I found your recipe! Thanks for sharing it.
Cannot thank you enough for this recipe–delicious and so easy!!
I’m no cook, but since my wife says she is sick of cooking after 56 years I should learn a little something to cook for myself. So I started making my own breakfast, mostly eggs. While frying 3 scrambled eggs, I kept turning & chopping with the spatula. it began to look a lot like egg salad, so,I showed my wife and she agreed to make egg salad sandwiches for both of us (with mayo and chopped up,olives). We couln’t tell the difference, they were really good without the time & hassle of boiling and peeling eggs! My with said she never heard of anyone doing this before, could that be true? If you get a chance, please let me know what you think.
Thanks, Rick
I’ve never heard of making egg salad with scrambled eggs, but if you enjoyed it then I say do what works for you. 🙂
First off – best hard boiled egg directions and results! Love this recipe and had an awesome egg salad sandwich for lunch today! Thank you!
Delicious! Sometimes I mix cold pickled cucumbers for a different taste.
I hadn’t made egg salad in years and came across your recipe, which I followed line for line and
it came out delicious! This is now my go-to recipe.
Thank you!
Whoa, too dry. I pureed extra mayo, yogurt and avocado. That made it perfect plus I made enough to slather on my bread. Yummy!
Hi David,
I’m glad you found a version that fits your tastes. Thank you.
I went the sandwich route, and made this for my weekly lunches. This is like a deviled egg on a sandwich and I am a HUGE fan of deviled eggs, so suffice to say, I’m obsessed with this recipe. The Dijon mustard adds an excellent touch.
Didn’t use the recipe as written but did use all the ingredients. I eyeball the wet stuff! Lol But girl…adding a shallot was the key!!!! Turned out delicious!
I just prepped the dressing and will mix with eggs In the morning. The recipe calls for 6
Eggs but I’m not sure the dressing is enough for 3! I will find out tomorrow, smells good although I only used a bit of red onion.
To give it a little tang, I added a little sweet cube pickles. So yum, totally recommend you trying 🥰
Currently going through cancer treatments, and my mouth can’t tolerate anything that requires much chewing. This is a great soft food! I subbed some celery salt for some of the regular salt. Reminds me of my mom’s!
I like to add a bit of pickle relish to my egg salad.