Egg Salad

Egg salad! The classic egg salad recipe that can be eaten plain with a fork or turned into a delicious sandwich (or wrap). You just need hard boiled eggs, mayonnaise, Dijon mustard, red onion and fresh herbs for a quick and easy recipe that’s nourishing and loaded with flavor.

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.

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. Here’s what’s in it:

  • Hard Boiled Eggs: The star ingredient of course. Just follow my tutorial for easy peel hard boiled eggs, which I’ll talk more about below.
  • Mayonnaise: I’m using my quick homemade mayonnaise, but any store-bought version works.
  • Dijon Mustard: I always opt for Dijon mustard over yellow mustard. It has a more robust, and zingy flavor. Yellow mustard falls a little flat with a muted flavor profile.
  • Red Onion: For a pop of red, savory crunch with every bite.
  • Lemon Juice: You know my motto, fresh is always best!
  • Fresh Parsley and Chives: These herbs pair well with the eggs and mustard. And of course add a pop of green.

Side note… if you want an extra earthy and spicy version, give my curried egg salad recipe a try!

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.

Ways to Enjoy Egg Salad

  • Straight from the bowl. I’ll often eat this straight out of the bowl with a fork because it’s that good! 
  • Top it on bread. You can enjoy egg salad as an open faced sandwich, on either gluten-free toast or my falafel flatbread, with a sprinkle of microgreens on top.
  • Wrap it up. Layer slices of cucumber, bell pepper, and other veggies inside tortillas, butter leaf lettuce leaves, or collard greens. Then wrap it up! 

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

How to Store Egg Salad

Egg salad will stay good in a sealed container in the fridge for up to 3-4 days. Just make sure that you don’t leave it out at room temperature for more than 2 hours. Otherwise, it may start to go bad.

More Easy and Healthy Egg Recipes

Eggs are truly one of the most versatile ingredients. Here’s a few fun and tasty egg recipes you’ll love!

Egg Salad Recipe Video

While this recipe is easy to whip up, it always helps to watch a quick tutorial video. Give it a watch below! 

If you make this egg salad, let me know how it turned out! I’d love to hear what you think in the comments below.

Egg salad on a white plate.

BEST Egg Salad

5 from 47 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lisa Bryan
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!

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. 
    Boiling eggs in a pot.
  • Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
    Cooling the hard boiled eggs in an ice water bath.
  • 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). Then 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 and serve in a bowl, in a sandwich, or in a wrap.

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 3-4 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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107 comments on “Egg Salad”

  1. Can’t remember the last time I made ES but today your video inspired me. Oh my yummy goodness, it was delish!! Had everything on hand but chives/parsley, added celery just because I had it. Watched your video for hard boiled eggs. Came out perfect, peeled easily w/little effort, yay!! Mixed it all together, made a sandwich topped with greens, it was SO good. The curry version sounds yummy as well!! Love your videos/recipes, thanks for sharing Lisa!! :)5 stars

  2. Hey Lisa,
    I am Harriet, from Nigeria. I tried this recipe today with my partner and we loved it. We used it as a sandwich dressing, with lettuce and he said it’s the best sandwich he has ever had🤭. I am looking forward to trying your other egg recipes. Thank you so much for all that you do. Keep shining ❤5 stars

  3. Great salad and great idea on using eggs! Thanks5 stars

  4. I tried your “Best Ever Guacamole” this is truly the best guacamole! I’m going to try your other recipes.5 stars

  5. This is amazing! Delicious! Thank you for sharing the recipe!5 stars

  6. Best egg salad recipe ! Boiled the eggs for 12 mins and they were perfect.  So tasteful and perfect side dish for our Sunday barbecue!5 stars

  7. I used to make my egg salad with just mayo and celery…NOT ANY MORE!  I now make the best egg salad thanks to Lisa.  5 stars

  8. This is the best egg salad! Paired it with your falafel flat bread for an amazing delicious lunch!5 stars

  9. Do you use Italian parsley or regular?

  10. I made this egg salad last week. Everyone liked it. Said it was the best they ever had and wanted the recipe. I added 1/4 cup chopped celery to the recipe.5 stars

  11. This is the best egg salad recipe! We’re not big fans of parsley, so we subbed dill instead and it’s delicious. Only 6 eggs is never enough, so we always double or triple to make this worth our time to enjoy for a couple days!5 stars

  12. This sounds lovely, so lovely that I think we’re going to try it for lunch. Thank you for sharing.

  13. I liked my hard boiled eggs done at 14 minutes….perfectly cooked!! 5 stars

  14. This is delicious! Thank you for sharing.5 stars

  15. Delicious! Loved it and the hard boiling egg tips are so useful! Thank you so much!5 stars

  16. Delicious! Very simple and easy to put together. I meal prepped this so I wouldn’t have to cook in this heat, as Toronto temperatures are soaring! I love that I can grab it from the fridge to eat without any cooking or prep. I paired it with your creamy coleslaw recipe for the ultimate nourishing summer meal! Thank you for sharing :)5 stars

    • Hi Emily- So glad you loved this egg salad recipe! Sounds great paired back with some homemade coleslaw :)

  17. Delicious….. but I would reduce the amount of red onion a bit. Maybe 1/6 of a cup rather than 1/4?5 stars

  18. Great process for boiling the eggs and yummy recipe, thanks!5 stars

  19. Just delicious… even for those who aren’t huge fans of egg salad! Didn’t have chives and it still came out great!5 stars

  20. I had some leftover red onion and herbs from your tuna salad recipe, so I thought I would give this one a go. I am actually not an ‘egg salad kinda person’, but this one is really tasty. The mustard gives it a real kick and the red onion a nice crunch. Thanks Lisa for inspiring me to always try something new, even when I think it is not my thing ;-)5 stars

    • For someone who isn’t a huge fan of egg salad, I’m glad you enjoyed this recipe. And good thinking about the leftover red onion and herbs! Great way to utilize these ingredients for different types of salads :)

  21. How many servings?

  22. I added a little sweet relish to mine and some slice black olives.5 stars

  23. This was very good5 stars

  24. Tried, but I really prefer yellow mustard. Dijon just has a spicey taste whereas I feel yellow has more actual flavor. Also don’t really see the need for the chives,… flavor just gets lost with the onion. Added dill which made a nice difference. 

  25. Very tasty and easy. This will be my go to egg salad!5 stars

  26. Seriously good. I did not have parsley so subbed dried dill. So very, very good thank you. Ive tried two of your recipes (broccoli cranberry salad) and they are both 5 star!5 stars

  27. My favorite recipe for egg salad includes Dijon, but also RANCH dressing!  I sometimes like to add in a few green onions and a bit of pepper.  So tasty as a sandwich or dipping veggies into.  Be careful with putting too much ranch or it can be a little runny.

  28. Delicious!!! Loved bigger chunks5 stars

  29. I just made this egg salad. It is great. Taste great. Will definitely be making this again. Thanks for the recipe.5 stars

  30. This recipe is awesome, everything is explained so well! And the egg salad tastes amazing! It’s super creamy and has a lot more flavor than most egg salads I’ve tried. It’s great by itself, on a sandwich, or in a wrap! Love it!! 5 stars

    • Hi McKenzie – Glad you loved this egg salad recipe :) It’s such a versatile recipe to use in other meals as well!

  31. 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!5 stars

  32. 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.

  33. 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 :)5 stars

  34. I am not not a vegan, so I added chopped crispy bacon and made breakfast sandwiches my my egg salad.  Delicious.  5 stars

  35. 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!5 stars

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

  37. 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!5 stars

    • 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! :)

  38. My favorite egg salad recipe!5 stars

  39. 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.5 stars

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

  40. Super easy and delicious!!!5 stars

  41. I forgot to put lemon juice in it, but it was still an amazing salad, thank you!5 stars

  42. Awesome, very tasty!!  Totally enjoyed it. We also did the collard wrap as you shared with us   Great taste loved it!!5 stars

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

  43. 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%5 stars

  44. Hmmmm well I know what I’m making for dinner tonight! Lisa, I love all your recipes. THANK YOU SO MUCH!5 stars

  45. I really love the idea of the collard wrap, it looks so fresh and delicious! Sounds like a wonderful recipe5 stars

    • Thanks Diana! Yes, the collard wrap and veggies gives this egg salad a delicious crunch. :)

  46. Absolutely love your idea of wrapping your egg salad in a collard leaf. Such a great idea. Your pictures really highlight your dish!5 stars

  47. I love your simple deviled eggs and what a great idea to turn them into a collards wrap! I love collards!5 stars

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

  48. This is a great recipe for summer picnics! Delicious!5 stars

  49. This is an amazing Dinner Salad. Looks creamy and tasty and delicious.5 stars

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