Egg Salad
This is going to be your stalwart, go-to Egg Salad Recipe. Nothing fancy here, but sometimes that’s what you want—it’s creamy and crunchy (thanks celery!), protein-packed, and punchy (hat tip to Dijon and dill!).
Why You’ll Love This Simple Egg Salad Recipe
- This Egg Salad Is Anything But Basic. Yes, it’s simple! No, it’s not Avocado Egg Salad! But just because it’s a classic, doesn’t mean it’s boring. With its bright ingredients and layers of texture, I’m happy to report that, while simple, this egg salad recipe is a WIN.
- My Secret for Egg-cellence. I make a few different versions of egg salad, but they all begin with the same base: four whole eggs, plus two egg whites. Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy.
- Easy to Make. Because when you’re making lunch, you want no-muss, no-fuss. Make the hard-boiled eggs in advance and this egg salad recipe comes together lickety-split.
5 Star Review
“This is delicious! I would not change a thing!”
— Lisa —
How to Make Egg Salad
The Ingredients
For the Egg Salad:
- Hard-Cooked Eggs. You can boil them in water, or try Instant Pot Boiled Eggs or Air Fryer Hard Boiled Eggs.
- Celery. This adds fresh flavor, but even more importantly, a nice crisp texture!
- Plain Non-Fat Greek Yogurt. Or mayo if you prefer. Greek yogurt is creamy and high in protein, making this egg salad recipe ultra filling.
- Dijon Mustard. The sharp flavor of Dijon punches up the flavor. KA-POW!
- Fresh Dill. Not into dill? Try chives or tarragon.
For Serving:
- Bread. I like to use whole grain bread, but you can use any kind you like or have on hand.
- Toppings. Arugula, tomato, dill, or anything else you want to add. It’s up to you!
The Directions
- Prep the Eggs. Peel them and cut them into a rough dice.
- Combine. Add the eggs to a mixing bowl and stir them together with the rest of the ingredients.
- Serve. Add this egg salad recipe to toasted bread with tomatoes and arugula and ENJOY!
More Ways to Serve Egg Salad
- Pitas. Instead of bread, tuck the egg salad into pitas. Stuff some sprouts or greens inside too!
- Crackers. Crackers and egg salad is basically a Lunchable for adults.
- Lettuce Wraps. Choose a sturdy, cuppable lettuce like Bibb and spoon the egg salad into the leaves.
- Egg Salad Salad. Or just scoop the egg salad over a bed of greens.
Recipe Tips and Tricks
- Add All the Yolks If You’d Like. If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well.
- Try Other Add-Ins. Capers, relish, chopped pickles, green onions, red onion, a squeeze of lemon juice—there’s so much room to make this egg salad recipe your own! (These Curried Deviled Eggs are good inspiration.)
- Taste and Adjust. The beauty of egg salad is that when all is said and done, you can give it a taste and tweak it to your liking. Add more herbs, extra black pepper, whatever!
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Egg Salad
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Ingredients
For the Healthy Egg Salad:
- 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
- ¾ cup diced celery about 3 medium stalks
- ¼ cup plain non-fat Greek yogurt
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill
For Serving:
- Whole grain bread toasted (for 4 open faced sandwiches)
- Arugula tomato, additional chopped fresh dill
Instructions
-
Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my
Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
-
Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
Notes
Nutrition
Related Recipes
Eggs are a great source of protein—and they’re not just for breakfast! Here are some more of my favorite egg recipes.
