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.

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.

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.

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!

More Easy and Healthy Egg Recipes

• Deviled Eggs
• Poached Eggs
• Zucchini and Prosciutto Egg Muffins
• Spicy Pulled Pork Fried Eggs
• Baked Eggs in Avocado

5 from 17 votes

Egg Salad (The Best Recipe!)

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4 servings

Author: Lisa Bryan

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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

US Customary - Metric

• 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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