The best egg salad recipe is creamy, flavorful and quick and easy to make. All you need for this classic recipe is hard-boiled eggs and few more simple ingredients!
Some more salad and sandwich recipes perfect for lunch gatherings include tuna salad recipe, cucumber sandwiches or this chicken salad croissant.
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Easy Egg Salad Recipe
After Easter, we love to make egg salad sandwiches for lunch with all of the leftover colored eggs. They come together quickly and are the perfect way to use up the eggs so they don’t go to waste. We also use leftovers to make deviled eggs!
The best part about this egg salad recipe is that it is only 4 ingredients and made in 10 minutes. It tastes amazing served on a thick slice of whole wheat bread with sliced avocado or wrap it in a flour tortilla.
Ingredients
Here are the simple ingredients I always include in my egg salad, but feel free to customize it how you like!
- Hard boiled eggs: You’ll need 6 hard boiled eggs. Either make them day of with this easy hard boiled eggs in Instant Pot method, or use leftover hard boiled eggs too.
- Mayonnaise: You don’t need a ton of mayo…just enough to create a creamy base. I used 1/4 cup. If you’re looking for a lighter option, you could use Greek yogurt or even light mayo too. You can even make this a Whole30 recipe by making homemade mayo or using a compliant mayo such as Primal Kitchen.
- Pickle juice: I love the flavor that pickle juice adds. If you don’t have any on hand, you could use lemon juice or white vinegar as well. You only need a few teaspoons.
- Dijon mustard: Dijon is my favorite mustard to use because of it’s sharp flavor and bite. If you’re not a fan of Dijon, regular mustard will work too. Add in 1-2 teaspoons to taste.
Egg Salad Variations
There are plenty of optional add-in’s you can include to make the egg salad your own. Below are a few great options.
- Dill: I love the addition of dill. I always use fresh dill because it really enhances the flavor.
- Chopped chives: Chives pair wonderfully with egg salad. You can either include them in the mixture or add them on top.
- Bacon: Crumbled bacon adds amazing flavor and texture. I like to add in bacon that’s extra crispy so that it holds up when covered in the sauce.
- Celery: Celery is a popular addition and adds a nice crunch.
- Onion: You could add in diced red onion for more fresh flavor.
- Paprika: Add some paprika if you like a bit of a kick. I’d start with about 1/4 tsp and then taste and adjust.
- Tabasco: You can also a few dashes of tabasco sauce for a kick of heat.
Favorite Ways to Serve
- Make an egg salad sandwich with whole grain toast
- Spread on top of crackers
- In a croissant or tortilla
- Over a bed of mixed greens or arugula similar to waldorf salad
- In lettuce wraps (with romaine or bibb lettuce)
Make Ahead + Storing
- To make ahead: You can prepare this salad the night before serving. Place in an airtight container or cover the bowl with plastic wrap, then store in the fridge overnight. Make sure to give it a big stir before serving. You may need to drain a little of the liquid out as well.
- To store: Leftovers will stay fresh in the fridge for about 3 days. If it’s been left out at room temperature for more than 2 hours, then you should toss the leftovers.
FAQ
A traditional egg salad typically includes hard-boiled eggs that have been chopped, mayonnaise, and often some chopped celery and fresh herbs like parsley or dill. Some recipes may also include mustard, vinegar, salt, and pepper for added flavor.
The choice of mayonnaise for egg salad is a personal preference. Some people prefer a traditional mayonnaise, while others may opt for a low-fat or vegan mayo. Some popular brands of mayonnaise for egg salad include Hellmann’s, Duke’s, and Kraft. I prefer Hellmann’s.
Need more easy lunchtime ideas? This Caesar chicken wrap is ready only 10 minutes!
More Classic Lunch Recipes
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Egg Salad Recipe
Ingredients
- 6 hard boiled eggs
- ¼ cup mayo
- 1-2 teaspoons pickle juice, lemon juice or white vinegar
- 1-2 teaspoons dijon mustard
S&P, to taste
For serving: chopped chives, lettuce, whole grain bread or crackers
Instructions
- Peel and chop the eggs. Then place in a medium size bowl. Stir in the mayo, pickle juice and mustard. Salt and pepper to taste.
- Serve on toasted bread with lettuce, chives and extra pepper if desired.
- If the egg salad is properly stored in an air tight container, it will stay fresh up to 3 days. However, egg salad should be tossed out if left out for more than 2 hours.
Notes
- Add 1-3 teaspoons fresh dill for a fresh twist
- Arugula
- Sliced tomato
- Bacon
- Sliced avocado
- Chopped chives
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Kid-Friendly, Low Carb, Salads, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love that little bit of pickle juice. Gives it a zing. So delicious!
There is nothing better than homemade egg salad! Love this recipe!
Agreed! So glad you loved it, Cara :)
So good! The pickle juice really gives it something extra.
Loved it! I added dill, smoked paprika and bacon bits. Next time I’d use less mayo, maybe half the amount the recipe calls for.. and more Dijon, but I like a kick so it’s all personal preference!
I’m so glad you enjoyed it! :)
I know for sure this would be a huge hit in my house!
Just 4 ingredients! Amazing! Great for after Easter to use up those eggs!
Absolutely adore egg salad and eat it at least once a week! Great lunch option.
I love a good egg salad for breakfast or lunch! I haven’t made one in quite some time and your recipe looks splendid; can’t wait to give this a try!
Egg Salad, Whats not to love!!
Looks like the perfect lunch! I love that you can customize it by adding in a few extras to change things up.
This egg salad sounds so tasty! Definitely a must-try