Easy Classic Egg Salad Recipe
Easy Classic Egg Salad Recipe – made with a handful of ingredients, perfect for a protein packed, low carb, gluten free breakfast, snack, or on a sandwich for lunch. Ready in under 15 minutes or less, if you’ve boiled your eggs in advance. Super delicious and addictive.
I grew up eating this easy classic egg salad/spread and this is one of the first things I learned how to cook by myself.
This salad could be made in advance and easily lasts in the fridge for up to 5 days. Perfect for gatherings. I personally make this salad for a post workout snack and pair it with my Keto Bread and a strawberry fat bomb. What to add more healthy fats to your egg salad? Try this Avocado Egg Salad Instead. They both taste amazing and have great nutritional values.
How to make a classic egg salad?
Ingredients for basic egg salad recipe:
- Hard boiled eggs – use your favorite method to prepare the eggs. I boil mine on the stove top – you can find more about it in my Deviled Eggs Recipe. Egg yolk should not be runny.
- Mayonnaise – either store bought or homemade. You can make this salad “mayo free” if you’d like. Read more about it below.
- Dijon mustard (optional) – I always use mustard in my egg salad, no matter if it is Dijon or yellow. A little bit of Dijon mustard goes a long way to enhance the flavor. If you are using yellow mustard, double the amount.
- Apple cider vinegar, white vinegar or lemon juice can be used instead
- Onion, this is an optional ingredients, but I totally recommend it. Red, yellow of even green onions will work.
- Black pepper
- Paprika (optional)
- Chives or parsley (optional for garnishing)
- Boil the eggs. Peel and chop into small pieces.
- In a bowl combine the eggs, mayo, Dijon mustard, onion, salt, black pepper, paprika and vinegar.
- Stir to combine. Add more salt and pepper in necessary to adjust the taste.
- If the salad os too runny, add more hard boiled eggs.
- Add chives or parsley on top.
What can you put in your egg salad?
While this is the most straight forward, classic egg salad recipe, you can add certain ingredients to customize it to your taste.
Here are some suggestions:
- Add diced pickles or relish.
- Fresh or pickled diced carrots
- Diced boiled potatoes – (starting to taste like an Olivier salad?)
- Diced Jalapenos or even Gradinara
- Protein like crab meat, shrimp or chicken
- Add some heat with a few drops of Tabasco or Sriracha
How much egg salad should you make per person?
I plan for 2 eggs per person, no matter if you are making a egg salad sandwich or serving the salad as a side on its own. Two eggs make about 1/2 cup egg salad.
How long in advance can you make a salad with eggs?
You can make this classic egg salad up to 5 days in advance and keep it in the fridge on an air tight container. This makes it perfect for meal planning.
Mayo free egg salad
Want to lighten up your egg salad? Mayo and egg yolks are when brings the most calories and fat to it.
You can use half mayonnaise and half Greek yogurt in the recipe. There is a possibility to use only full fat Greek yogurt, but the taste won’t be the same.If you do so, go easy on the vinegar, because yogurt is more sour than mayo.
Leave some or all of the egg yolks out for a low-calorie, low-fat egg salad.
At times I make this salad completely without any mayonnaise, but with olive oil instead.
Runny Egg Salad
As you can see from the photos, this is not a thick egg salad. I like mine to be on the runny side.
To fix your runny egg salad, add more chopped hard boiled eggs to it.
More Recipes With Eggs
Classic Egg Salad Recipe
- 6 Hard boiled eggs — peeled and chopped
- 1/2 tbsp Apple cider vinegar — or lemon juice
- 1/4 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- Red onion — chopped
- 1 tbsp Chives — chopped (optional)
Boil the eggs. Peel and chop into small pieces.
In a bowl combine the eggs, mayo, Dijon mustard, onion, salt, black pepper and vinegar.
Stir to combine. Add more salt and pepper in necessary to adjust the taste.
If the salad os too runny, add more hard boiled eggs.
Add chives or parsley on top.