Easy Egg Salad Recipe - Wholesome Yum (2024)

I’ve been making this easy egg salad recipe since my kids were toddlers. It’s my take on the classic… equal parts flavorful and familiar! While I’ve made many other creamy salads with a twist (like avocado egg salad or salmon salad), this simple recipe for egg salad has just the flavors you’d expect. It also happens to be one of my favorite ways to use up leftover hard boiled eggs. With just a few ingredients, they transform into something totally different.

Why You’ll Love My Easy Egg Salad Recipe

• Classic taste and texture – We’re talking delicate chopped eggs, crunchy celery and onions, and a tangy, creamy dressing. I’m not reinventing the wheel here, but after lots of testing, this is the combo of ingredients that I found to work best.
• 7 simple ingredients – All my healthy recipes here on Wholesome Yum have 10 ingredients or less, and so does this one. It uses common staples you’d find at any grocery store.
• Quick prep time – It only takes a few minutes when you haveboiled eggson hand, as I often do. If you don’t, that doesn’t take long, either. This easy recipe will become one of your go-to lunches on busy days!
• Easy to make – Anyone can learn how to make egg salad! If you can boil eggs, chop, and mix some ingredients in a bowl, you got this — and I’ll walk you through it.

Ingredients & Substitutions

Here I explain ingredients for my simple egg salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Mayonnaise – The base of the salad dressing. You can make your ownhomemade mayo with avocado oil,or just buy it(I like this one when I don’t have time to make my own). Greek yogurt — a common mayo swap in creamy salads — will also work, but the flavor will be different.
• Dijon Mustard – Adds a little peppery flavor. If you need to, you can substitute yellow mustard or brown mustard. But, Dijon is the most classic choice, so you’ll spot it in most egg salad recipes, including mine.
• Lemon Juice – Adds brightness and tang. Fresh lemon juice has the best flavor, but bottled is fine for convenience. A splash of vinegar makes an okay substitute, but it’s not my favorite.
• Hard Boiled Eggs– I usually make a big batch of my easy peel boiled eggs and keep them in the fridge for the week. You can also boil them fresh, or even make hard boiled eggs in the oven, Instant Pot, or air fryer eggs, too!
• Crunchy Veggies – White onion and finely chopped celerygive this dish a nice crunch. Some readers have told me that they like to add pickle relish, so go for it if you want!
• Fresh Herbs – I prefer the mild onion flavor of fresh chives here, but fresh dill or fresh parsley would work. Or use green onions if you want a stronger flavor.
• Seasonings – Sea salt (or kosher salt is also fine), black pepper, and a garnish of paprika complete my easy egg salad recipe.

How To Make Egg Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Boil the eggs. If you don’t have hard boiled eggs on hand already, follow my method for perfect boiled eggs like this. Shock in an ice bath, then peel and chop.
2. Whisk the dressing. In amedium bowl (or a large bowl),whisk together the mayo, mustard, and lemon juice, until smooth.

3. Mix together. Add the diced eggs, celery, onions, and chives to the bowl with the dressing. Gently stir.
4. Jazz it up. Adjust salt and pepper to taste. I always garnish my egg salad with a sprinkle of paprika, more chives, and sometimes a few reserved sliced eggs for a nice presentation (as shown below).

Flavor Variations

• Avocado – You can add chunks of avocado to this recipe, but if I’m going to add it, I prefer to make my avocado egg salad (without mayo) instead.
• Tuna – This is like a cross between this easy egg salad recipe and my tuna salad recipe. Feel free to simply add a can of drained tuna to the recipe below, or try my tuna salad with egg.
• Chicken – Like tuna, adding a can of drained chicken to the salad works. However, I like to use leftover shredded chicken when I can, because the texture is better. You can also start with my chicken salad recipe instead and add egg to it.
• Deviled – If you like deviled eggs, you’ll love this variation. Instead of dicing up whole boiled eggs for egg salad, only use the diced yolks in the salad itself. Then, scoop the finished salad into the white parts of the eggs.
• Curried – If you’re a fan of spice, add ateaspoonof curry powder for a warm flavor. You can also add some cayenne pepper for a little kick.
• Bacon – Add bacon bits to the mix for the most convenient option, but for the best flavor and texture, I recommend making bacon in the oven (or air fryer bacon) and crumbling it.

FAQs And Storage

• How long to boil eggs for egg salad? For firm (but not dry) hard boiled eggs, submerge the eggs (straight from the fridge) in cold water in a saucepan. Add salt and vinegar, bring to a boil, and then boil for 9 minutes.
• How long does egg salad last? This classic egg salad recipe will last in an airtight container (I like these glass storage containers) in the refrigerator for up to 4 days. I love it for meal prep! Just make sure your ingredients are fresh and refrigerate it immediately after assembling.
• Why does egg salad get watery? Egg salad gets watery if the veggies release too much moisture, if the salad gets warm from sitting out, or if the eggs weren’t completely cold when you mixed them in. If it happens, though, sometimes you can fix it by refrigerating the salad and/or stirring in an additional hard boiled egg.
• Can you freeze egg salad? Sorry, but freezing is a no-go! Eggs and mayo both lose their intended texture after thawing.

Serving Suggestions

Naturally, the most common way to enjoy this salad is to make an egg salad sandwich with your favorite bread. But it’s not the only way! Here are some other (more light and fresh) ways I like to to serve it:

• Lettuce Wraps – This is how I serve my egg salad most often, pictured above! Just scoop the salad into some romaine or butter (bibb) lettuce leaves. They can be a little messy to eat, but not too bad if your leaves are large enough.
• Crackers – Any cracker is great for scooping, as long as they aren’t too small. I like to use flax seed crackers, almond flour crackers, or sometimes even cheese crisps, but you can totally just pick up some store-bought ones that fit your lifestyle.
• Veggies – Use cucumber slices or mini bell peppers as a cracker-like option. You can also hollow them out and stuff the salad inside. (Imagine my stuffed mini peppers with egg salad instead of the cream cheese filling!)

More Simple Egg Recipes

I always reach for egg recipes when I need something quick and tasty — it’s my favorite food, so I’ve made it in many ways. Here are some of my popular ones:

Tools I Use For This Recipe

• Bowl Set– I love this set of glass bowls. It comes with all sizes and they nest for easy storage.
• Egg Slicer – I like to use this one to make it the process of chopping eggs faster. After slicing, just stack the slices and chop in a grid to make cubes. The slices are also great as a garnish (like my pictures you see here), and for other salads that call for sliced eggs, such asmy chef salad.