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Classic Egg Salad Recipe

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

How To Make Perfect Hard Boiled Eggs

*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.

More Easy Healthy Lunch Recipes

classic egg salad in a lettuce cup topped with diced radish and celery
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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 minutes
Cook Time10 minutes
Total Time30 minutes
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

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