How To Make Egg Salad

Here’s how to make Egg Salad exactly as you remember it. It’s a classic recipe that’s perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.

When was the last time you had honest to goodness, homemade Egg Salad? It’s probably been way too long. Sometimes it’s easy to put something so basic on the back burner, even something so good.

That is, until there’s an abundance of leftover Easter eggs, for example, or you’re craving the most delicious comfort food ever. Then it’s time to get out a bowl and peel some boiled eggs.

Mom is right: eggs are one of the best foods for you, and they’re economical, too—even at a time when everything at the grocery store seems more expensive. Loaded with protein (one egg has 7 grams of protein), vitamins, minerals, and some exotic sounding nutrients: lutein and zeaxanthin, both of which are excellent for eye health.

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Making a big batch for a week’s worth of healthy lunches? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Egg salad ingredients:

The most basic recipe like this one can be made with just a few ingredients—here’s what they are. (For exact measurements– and in case you want a double or triple batch, check out the recipe down below.)

  • Hard-boiled eggs
  • Mayonnaise
  • Celery
  • Minced onion
  • Minced parsley
  • Lemon juice
  • Dijon mustard
  • Salt and pepper

Is egg salad keto-friendly? What about paleo?

Yes, it is! Rich in protein and healthy fats, this recipe is a ketogenic diet friendly meal. It’s also paleo friendly! Choose your mayo wisely, though—some mayo is better for the Keto diet or Paleo diet than others.

How to make the best easy egg salad ever:

Prep your ingredients. Make sure the celery is chopped, the onion is chopped, the parsley is minced, and the eggs are peeled. No one likes shell in their eggs.

Grab a big bowl and mix together the mayo, parsley, celery, onion, mustard, and lemon juice. Then gently fold in the chopped eggs.

Taste before you season with salt and pepper, though! Different mayonnaise has vastly different amounts of salt; you may be just fine with the mayo you have.

And that, my egg loving friends, is all there is to it!

Here's how to make Egg Salad exactly as you remember it. It's a classic recipe that's perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.

Other fun and exciting Egg Salad ideas:

This is your party. That’s the beauty of comfort food; if you want to switch it up, by all means, switch it up! Here are some egg-cellent ideas:

  • Healthy egg salad without mayo: some people love making this with Greek yogurt instead of mayonnaise. Vegan mayo might be a good option, or maybe just a drizzle of olive oil. Have a favorite? Please talk about it in the comments!
  • Egg salad with dill: fresh green herbs like dill, tarragon, chives or parsley brighten everything up, just in time for spring.
  • Egg salad with relish: just like ham salad, a spoonful of relish is really, really great.
  • Deviled Egg Salad:  just like a deviled egg with every bite. Add some pickle relish, a tiny bit of prepared horseradish, and sprinkle with smoked paprika when you’re ready to serve it.
  • Egg salad with pickles: tiny chopped gherkins, sweet or savory, are fab. Crunch and zest.
  • Egg salad with bacon: crispy bacon bits mixed into the batch give a BLT twist. You’ll love it!
  • Egg salad avocado: creamy mashed avocado makes a good healthy substitute for mayo. Or dice avocado for added texture and healthy fats.
  • Egg salad with mustard: you don’t need dijon mustard—you can use basic yellow mustard, too, if that’s what you love. This recipe is a mustard judgement-free zone.
  • Egg salad with capers: briny pickled capers put a little zing in your eggs!
  • Egg salad pasta: tiny cooked pasta can be mixed in to make it stretch a little more for unexpected guests.

All the different ways to serve Egg Salad:

  • Sandwiches: pure pleasure in every bite. Spread it thick between two slices of wheat bread, rye bread, or sourdough and tuck in.
  • Egg Salad Tea Sandwiches: trim the crusts off of thinly sliced white bread and spread a thin layer  on the bread. Cut into finger sized bites, or cute little triangles. Break out the tea set, and little ones will love it!
  • Salad greens: a generous scoop of egg salad+baby salad greens=healthiest lunch ever.
  • Egg Salad wraps: roll it up into flatbread or wide butter lettuce leaves. Add pickled peppers, tomato slices, you name it. Then stuff your face.
  • On crackers: a family favorite. Grab your favorite crackers: melba toast, Triscuits, etc and get to spreading!

Can you freeze Egg Salad? And how long does it last?

Unfortunately, this is a recipe that just isn’t cut out to be stored in the freezer. It won’t taste right, and the mayo doesn’t like to be frozen. Even in the refrigerator, it lasts only 3-5 days, stored properly in an airtight container. But that’s okay, because chances are it won’t even last that long!

Here's how to make Egg Salad exactly as you remember it. It's a classic recipe that's perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.

5 from 1 vote

How To Make Egg Salad

Here's how to make Egg Salad exactly as you remember it. It's a classic recipe that's perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.
Course Salad
Cuisine American
Keyword egg salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 cups
Calories 208kcal
  • 1/2 cup mayonnaise
  • 1 rib celery finely chopped
  • 3 tablespoons minced onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 12 hard boiled eggs peeled and coarsely chopped
  • Salt and freshly ground black pepper
  • Bread toast, or crackers, for serving
  • In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
  • Gently fold in the eggs. Season to taste with additional salt and pepper (I like 1/2 teaspoon salt and a pinch of pepper). Serve on bread, toast, or with crackers.

Nutrition

Calories: 208kcal

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  1. Lashonda

    Nice Recipe, thanks for sharing5 stars

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