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Home » Recipes » Lunch » Salad + Dressing » Classic Egg Salad Recipe

Mar 20, 2019(updated September 7, 2019)

Classic Egg Salad Recipe

4.95 from 17 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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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.

classic egg salad in a lettuce cup topped with diced radish and celery

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.

egg salad ingredients chopped ina bowl

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.

hard boiled egg slice in half on wooden cutting board

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.

egg salad in a white bowl topped with diced radish and celery

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 in a lettuce cup topped with diced radish and celery
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.
Course: BREAKFAST, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto, vegetarian
Author: Dani Spies
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 2 servings
Calories: 394kcal

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

Eggs, Gluten Free, Kid Friendly Lunches, Low Carb + Keto, Recipes, Salad + Dressing, Sides, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Devi-Ann says

    April 18, 2014 at 9:27 pm

    5 stars
    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!

    Reply
    • Dani says

      April 21, 2014 at 12:25 pm

      5 stars
      So happy you liked it. I’m going to go check out your photo:)

      Reply
  2. Devi-Ann says

    April 18, 2014 at 9:29 pm

    5 stars
    Also….I posted a picture of it on my Instagrmam. https://instagram.com/p/m891lJs7bq/

    You can check the picture out 🙂

    Reply
  3. Sierra Rogers says

    April 29, 2014 at 7:56 pm

    5 stars
    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

    Reply
    • Dani says

      April 30, 2014 at 11:59 am

      5 stars
      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.

      Reply
  4. Antoinette says

    May 6, 2014 at 10:53 am

    5 stars
    It look very delicious but I was wondering can you make this without mayo and what will you use in its place?

    Reply
    • Dani says

      May 6, 2014 at 2:51 pm

      5 stars
      Just skip the mayo and use extra yogurt:)

      Reply
  5. Melanie says

    June 5, 2014 at 11:21 am

    5 stars
    Fabulous recipe! Thank you, Dani.

    Reply
  6. Danielle says

    June 6, 2015 at 3:35 pm

    5 stars
    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!

    Reply
    • Dani says

      June 9, 2015 at 12:47 pm

      5 stars
      I know! Greek yogurt is so versatile. So glad you are enjoying the recipes.

      Reply
  7. Dawn says

    November 15, 2015 at 7:29 am

    5 stars
    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. 

    Reply
  8. Donna M Webster says

    March 24, 2019 at 11:18 am

    5 stars
    I boiled eggs over 1 week ago are they still good or should I toss them? I forgot I had them.

    Reply
    • Dani says

      March 24, 2019 at 4:29 pm

      5 stars
      Unfortunately, I think it would be best if you tossed them 🙁

      Reply
  9. Mary Lee says

    March 24, 2019 at 4:01 pm

    5 stars
    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.

    Reply
    • Dani says

      March 24, 2019 at 4:27 pm

      5 stars
      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.

      Reply
  10. Mary Lee says

    March 24, 2019 at 10:42 pm

    5 stars
    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.

    Reply

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