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Egg Salad

Egg salad! The classic egg salad recipe that can be eaten plain with a fork, turned into a delicious sandwich or made into a veggie-packed collard wrap.

With just a handful of ingredients including hard boiled eggs, mayonnaise, Dijon mustard, red onion and fresh herbs it’s a quick and easy recipe that’s filling and nourishing.

egg salad on a white plate on a marble background.

My avocado egg salad recipe is such a reader favorite but I thought I’d simplify things even further today with my take on the classic egg salad recipe. It’s the version you’ve likely come across at parties, picnics and holidays or enjoyed for a healthy lunch layered in a sandwich.

To be honest, I was never a fan of most egg salad recipes. I found them to be far too mushy with too much mayonnaise. But my version is different! It has texture and it’s chunky so you can see all the ingredients. No mushiness around these parts. And of course, it tastes amazing.

Watch How I Make My Egg Salad Recipe

What’s in Egg Salad?

I’m sticking to simple ingredients in this recipe with nothing funky to surprise you. But I do probably add more fresh herbs than most, because fresh herbs make everything taste better. My egg salad recipe is a simple mix of:

  • Hard Boiled Eggs
  • Mayonnaise
  • Dijon Mustard
  • Red Onion
  • Lemon Juice
  • Fresh Parsley and Chives

When it comes to the mustard, I do recommend Dijon mustard and not yellow mustard. Dijon has a spicier, more robust flavor which really adds zing to the egg salad recipe. Yellow mustard falls a little flat with a muted flavor profile.

Egg salad ingredients in a bowl and then mixed.

Using the Best Hard Boiled Eggs

Given that this recipe is all about hard boiled eggs, you’ve gotta make sure you use perfectly hard boiled eggs. You don’t want them too hard and rubbery, too soft and not mixable or overly cooked and green around the yolk.

I’ve shared with you how to make perfect hard boiled eggs previously (step-by-step), so make sure to check out that post and video. I use 12 minute hard boiled eggs in this recipe, but anything between 12-14 minutes is fine.

Egg salad on a plate with collard greens in the background.

How to Make Egg Salad

Step 1: Hard Boil the Eggs (and Let them Cool)

Remember to plan ahead to hard boil your eggs and allow time for them to cool. Once the eggs are cooked and cooled you’re good to mix everything together.

Step 2: Mix Your Ingredients Together

Slice your eggs into pieces (but don’t slice them too small) and add them to a mixing bowl along with the mayonnaise (I love my homemade version), Dijon mustard, finely diced red onion, lemon juice, parsley and chives. Give it all a stir and you’re done.

Eat the egg salad straight out of the bowl with a fork (that’s what I usually do), pile it onto some gluten-free bread for a more filling lunch or make a collard wrap with slices of cucumber, slices of green bell pepper and a sprinkle of microgreens. It’s a green goddess egg salad wrap!

Egg salad on top of collard greens and made into a wrap.

Egg salad on a white plate on a marble background.

More Easy and Healthy Egg Recipes

Egg salad on a white plate on a marble background.
5 from 18 votes

Egg Salad (The Best Recipe!)

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
A classic egg salad recipe that's easy to make and tastes amazing. Perfect hard boiled eggs and fresh ingredients makes it the BEST egg salad recipe. Watch the video above to see how quickly it comes together and how to make the wrap! 

Ingredients

  • 6 eggs, room temperature
  • 1/4 cup red onion, finely diced
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbs parsley, finely diced
  • 2 tbs chives, finely diced
  • 1 tsp lemon juice
  • salt and pepper, to taste

Instructions

  • Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes. 
  • Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
  • Once your eggs are cool to touch, peel and discard the eggs shells. 
  • Cut the hard boiled eggs to your desired size (I prefer chunky). 
  • Add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together. Season with salt and pepper. 
  • Serve on its own or in a wrap and enjoy!

Lisa's Tips

  • The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I  leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before you introduce the eggs.
  • I use a skimmer to introduce the eggs to boiling water so they don't slam into the bottom of the pan and crack. You can see more tips on how to make hard boiled eggs here.
  • Definitely use Dijon mustard rather than yellow mustard. The spicier flavor makes all the difference. 
  • You can store egg salad for up to 4-5 days in the fridge. 

Nutrition

Calories: 197kcal, Carbohydrates: 1g, Protein: 8g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 251mg, Sodium: 226mg, Potassium: 116mg, Sugar: 1g, Vitamin A: 580IU, Vitamin C: 4.6mg, Calcium: 40mg, Iron: 1.3mg
Course: Salad
Cuisine: American
Keyword: Egg Salad, Egg Salad Recipe, How to Make Egg Salad
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41 comments on “Egg Salad”

  1. I love a good egg salad and I think I’ve been doing it wrong all these years:) I love this simple recipe, so delicious and creamy!

  2. Does anyone else experience the egg salad becoming very watery after it sits for at least a day in the fridge? I’ve always noticed this happening. I’m thinking it could be the salt drawing out the moisture so I’m not going to add it this time and see what happens.

    • Excluding the salt didn’t seem to work. End up with a watery mess.

      • Hi David – there’s not much liquid in the recipe so I don’t know what could be causing that for you (I’ve never had mine turn watery). Perhaps try a different brand of mayo next time, in case that’s contributing to it.

  3. This was DELISH…This is my first time ever making egg salad and it was so delicious, I ate the whole thing (guess I’ll have to make more tomorrow :) I don’t like parsley so I used dill and chives and it was so yummy. Thank you for sharing :)

  4. I am not not a vegan, so I added chopped crispy bacon and made breakfast sandwiches my my egg salad.  Delicious.  

  5. Delicious! More interesting than the typical egg salad recipe, with a nice tang from the lemon juice and dijon mustard (I used Grey Poupon), and tastes even better the 2nd day!

  6. What is the leave you used to wrap it in in the photo

  7. I love this egg salad recipe! I did add some chopped celery,just for more crunch, but that is just my preference. Great also without it. You also showed me how to boil eggs in your boiled egg video to the concistency I want, which I have always struggled. with yay!

    • Awesome, April! I’m so happy you loved the egg salad and your hard-boiled eggs turned out perfectly! Thank you so much for the kind comment! :)

  8. My favorite egg salad recipe!

  9. This is the best egg salad recipe I have ever tried at home. I will make this again and again. I love the fresh herbs: I added parsley, chives, and dill. I had many compliments from my family who tried it.

    • Fantastic, Brianne! I’m so glad your family loved the egg salad! Thanks for the kind comment! :)

  10. Super easy and delicious!!!

  11. I forgot to put lemon juice in it, but it was still an amazing salad, thank you!

  12. Awesome, very tasty!!  Totally enjoyed it. We also did the collard wrap as you shared with us   Great taste loved it!!

    • Hi Wendell – Thanks for the kind words and I’m so glad you enjoyed the egg salad wrap! :)

  13. To make this keto!

    Increase (real) mayo to 1/3 c
    Omit red onion and sub onion powder (about 1 t or to taste)
    Add 10 sliced green olives
    Make sure dijon has no sugar or use plain yellow
    Omit toppings or add low carb options like sprouts or fresh herbs
    Wrap in any leafy green of choice (I like butter lettuce or leaf)

    Macros:
    Fat 68%
    Carb 3.7%
    Protein 25%

  14. Hmmmm well I know what I’m making for dinner tonight! Lisa, I love all your recipes. THANK YOU SO MUCH!

  15. I really love the idea of the collard wrap, it looks so fresh and delicious! Sounds like a wonderful recipe

  16. Absolutely love your idea of wrapping your egg salad in a collard leaf. Such a great idea. Your pictures really highlight your dish!

  17. I love your simple deviled eggs and what a great idea to turn them into a collards wrap! I love collards!

    • Hi Pam – I think you mean my egg salad recipe, but I do have a deviled eggs recipe as well :)

  18. This is a great recipe for summer picnics! Delicious!

  19. This is an amazing Dinner Salad. Looks creamy and tasty and delicious.