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
Classic Egg Salad Recipe
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.
Devi-Ann says
Dani love this!!! Tried it today with everything you used and I sub’d in some roasted sweet potatoes I had. It was AMAZING!!!! my IG name is @aye_itsdevi
Thank you girl!
Dani says
So happy you liked it. I’m going to go check out your photo:)
Devi-Ann says
Also….I posted a picture of it on my Instagrmam. https://instagram.com/p/m891lJs7bq/
You can check the picture out 🙂
Sierra Rogers says
Hey girl! This so helped me out with my picky eaters. They loved it! It is one of the very few things my daughter will eat. I am so glad that my kids all enjoyed this dish. It is very simple, yet amazing! I changed it just a little like instead of mayonnaise, I used sour cream. I was just experimenting and it turned out great. I am definitely recommending you to some other moms I know. By the way, I was wondering if you had any ideas for maybe a different way to make pancakes because my little one will only eat chocolate chip pancakes and I’m worried about him.
– Sierra
Dani says
Awesome. So glad it was a hit! As for pancakes, have you tried any other stir ins? Bananas, raspberries, apple, strawberries, etc? You never know what they might like… sometimes it just takes a little experimenting.
Antoinette says
It look very delicious but I was wondering can you make this without mayo and what will you use in its place?
Dani says
Just skip the mayo and use extra yogurt:)
Melanie says
Fabulous recipe! Thank you, Dani.
Danielle says
Sooo good and had no clue Greek yogurt had so many uses! It was amazing egg salad! Had it along with the 4 bean salad as a side 🙂 thanks dani!
Dani says
I know! Greek yogurt is so versatile. So glad you are enjoying the recipes.
Dawn says
Like the Greek yogurt idea! I do egg salad with avocado…. I mash the avocado to consistency like mayo. I season with Dijon mustard, paprika, S & P. I use only egg whites and fold into the mash mixture.
Donna M Webster says
I boiled eggs over 1 week ago are they still good or should I toss them? I forgot I had them.
Dani says
Unfortunately, I think it would be best if you tossed them 🙁
Mary Lee says
I am confused. In the writing before the recipe you say use 4 eggs and 4 egg whites or 6 eggs and leave off the egg whites. In the recipe ingredients you say 8 eggs or a I misreading something.
Dani says
I’m going to change that! I just meant you will need to boil 8 eggs in order to end up with 4 of each, make sense? Sorry for the confusion.
Mary Lee says
Thank you.. It shows my dumbness. I was wondering how one could boil egg whites. I claim being elderly as my excuse. Appreciate your taking the time to answer a dumb question.