Egg Salad

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Egg salad! It’s the classic egg salad recipe that can be eaten plain or turned into a delicious sandwich or wrap. All you need are hard-boiled eggs and a few other simple ingredients for this quick and easy recipe.

A plate of egg salad

Before I dive into this recipe I have to be honest with you. Until recently, I was not a fan of most egg salad recipes. I found them to be far too mushy with too much mayonnaise. But good news – my version is different! It has texture and it’s chunky so you can see all the ingredients. There’s no mushiness around these parts! And of course, my version tastes amazing (if I do say so myself).

This classic egg salad recipe is what you’ve likely come across at parties, picnics, and holidays (like Easter). Or what you’ve purchased at the deli counter or enjoyed for a healthy lunch layered in a sandwich. It’s a true delight for a light and fresh meal.

Once you’ve mastered this classic recipe, make sure to give my curried egg salad and avocado egg salad a try for tasty variations.

Ingredients for egg salad on a table

Egg Salad Ingredients

I’m sticking to simple ingredients in this recipe with nothing funky to surprise you. But I do add more fresh herbs than other recipes, 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 to peel hard boiled eggs.
  • 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: I love red onion for a pop of red color and crunchy bite. But you could use thinly sliced green onion as well.
  • Lemon Juice: Just a teaspoon of fresh lemon juice keeps the salad fresh.
  • Fresh Parsley and Chives: These herbs pair well with the eggs and mustard. And of course add a pop of green!

Find the printable recipe with measurements below.

Making Perfect Hard Boiled Eggs

Given that this recipe is all about hard-boiled eggs, you’ve got to make sure you use perfectly hard-boiled eggs. You don’t want the eggs 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 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 to 14-minutes is fine.

How to Make Egg Salad

Cool hard-boiled eggs. Make sure you hard boil your eggs ahead of time (or the night before) and allow time for them to cool. Once the eggs are boiled and cooled you’re good to mix the salad together.

Egg salad ingredients in a bowl

Mix everything together. Slice your eggs into chunks (but don’t slice them too small) and add them to a mixing bowl along with the mayonnaise, Dijon mustard, red onion, lemon juice, parsley, and chives. Give it all a stir until it’s well combined. And that’s it! Super easy.

Mixed egg salad in a bowl

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 wrapped in collard greens

Storage Tips

Egg salad will stay good in a sealed container in the fridge for 3 to 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.

A white plate of egg salad

Easy 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! 

More Easy Egg Recipes

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

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 84 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

A classic egg salad recipe that's easy to make and tastes amazing. Perfect hard-boiled eggs and fresh ingredients make it the best egg salad recipe. Watch the video above to see how quickly it comes together!

Video

Ingredients 
 

  • 6 eggs, room temperature
  • ¼ cup red onion, finely diced
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons parsley, finely diced
  • 2 tablespoons chives, finely diced
  • 1 teaspoon lemon juice
  • kosher salt and freshly ground black 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 to stop the cooking process and cool completely (at least 15 minutes).
    Cooling the hard boiled eggs in an ice water bath.
  • Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
  • Enjoy the egg salad straight from the bowl, or in a sandwich or 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 placing the eggs in the pot.
  • I also use a skimmer to introduce the eggs to boiling water so they don’t slam into the bottom of the pan and crack.

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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted April 2019, but updated to include new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




161 Comments

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

  4. 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

  5. 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

  6. 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

  7. 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

    1. Hi Jen- Wonderful! Happy to hear you found the tips useful to create the perfect set of eggs.

  8. 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

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

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

  10. 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

  11. 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

    1. 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 :)

  12. 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. 

  13. 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

  14. 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.

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

  16. 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

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

  17. 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

  18. 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.

      1. 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.

  19. 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

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

  21. 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

    1. Thanks so much MaryLee! I’m glad you enjoyed the recipe and I agree, it always tastes better the next day (if you manage to have any leftovers). ;)

    1. Hi Joanna – I used collard greens for the wrap. But you could use a variety of different lettuces and leaves.

  22. 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

    1. 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! :)

  23. 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

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

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

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

  25. 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

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

    1. You’re so welcome, Olivia. Thank you so much for your enthusiasm for my recipes. :)

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

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

  28. 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

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

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