This classic egg salad recipe can be enjoyed for breakfast, lunch, or dinner.  I love it on an open faced sandwich, wrapped in a lettuce cup or scooped onto a big fat salad.

Egg salad is a recipe that I like to make all year round, but I especially in the spring time when I have Easter on the brain.

This classic egg salad recipe uses just a handful of ingredients; hardboiled eggs, mayonnaise, finely diced veggies, fresh dill and some salt and pepper to taste.  I like to use both hardboiled eggs and egg whites to add a little extra protein to the dish.

How To Make Classic Egg Salad

• Start by chopping four hard boiled eggs and four hardboiled egg whites into bite sized pieces.  If you prefer to use all eggs and no whites, sub in two eggs for the four whites (you will have 6 eggs in total).
• Place eggs in to a big bowl and add in diced vegetables, mayonnaise, fresh dill, salt and pepper.  If you want to lighten the dish up a bit, you can sub half to all of the mayonnaise for greek yogurt.  This will reduce the fat and increase the protein as well.
• Serve in a lettuce cup, on your favorite bread or on top of a big fat salad.

How To Make Perfect Hard Boiled Eggs

• Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
• Bring eggs to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes*.
• In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
• After the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the ice bath.
• Once the eggs are cool enough to handle, peel off the shells.

*Note: if you prefer a creamier yolk, set your timer for 8 minutes instead of 10.

How To Meal Prep Egg Salad

Egg salad is a healthy, delicious meal to add to your weekend meal prep and will happily last for 3 to 5 days in your refrigerator.

Once you are finished preparing your egg salad, transfer it into an airtight container and store it in your fridge.

If you pack your egg salad for lunch, be sure to include an ice pack.  Egg salad is safe to eat  for up to two hours at room temperature, but any time after that, is not recommended.

How To Tweak Egg Salad For Your Diet

Egg salad is naturally a very healthy, nutritious meal but for those of you with specific dietary needs, here are some easy tweaks.

• Keto egg salad, skip the egg whites and use all whole eggs
• Paleo egg salad, don’t change a thing
• Vegan egg salad, try this recipe
• Whole 30 egg salad, be sure to use avocado based mayo
• Fitness friendly egg salad, add extra egg whites and sub greek yogurt for mayo

More Easy Healthy Lunch Recipes

• Avocado Egg Salad
• Rotisserie Chicken Salad 
• Avocado Chicken Salad
• Sonoma Chicken Salad
• Vegan Chickpea Tuna Salad

Print Recipe

4.95 from 17 votes

Classic Egg Salad Recipe

This classic egg salad is delicious on top of a salad, serve in a lettuce cup or eaten right out of the bowl.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: BREAKFAST, DINNER, LUNCH, salad + dressing, sides

Cuisine: American, gluten free, low carb + keto, vegetarian

Servings: 2 servings

Calories: 394kcal

Author: Dani Spies

Ingredients

• 8 eggs
• 2 tablespoons finely diced red onion
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced radish
• 3 tablespoons mayonnaise*
• 1 tablespoon fresh chopped dill
• salt and pepper to taste

Instructions

• Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
• Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
• In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
• Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the bath. Once the eggs are cool enough to handle, peel off the shells.
• Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
• Slice the remaining eggs in half, and chop up with the yolks.
• Place the chopped eggs and egg whites into a large bowl, and add in onions, celery, radish, mayo, dill, salt and pepper. Gently stir everything together.
• Transfer to an air tight container or enjoy on top of your favorite sandwich bread, lettuce wrap to green salad.

Notes

*If you want to lighten up this recipe, use plain greek yogurt in place of the mayo.

Nutrition

Calories: 394kcal | Carbohydrates: 1g | Protein: 22g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 664mg | Sodium: 383mg | Potassium: 243mg | Sugar: 1g | Vitamin A: 950IU | Calcium: 99mg | Iron: 3.1mg

Course: BREAKFAST, DINNER, LUNCH, salad + dressing, sides

Cuisine: American, gluten free, low carb + keto, vegetarian