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classic egg salad in a lettuce cup topped with diced radish and celery
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5 from 16 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


  • 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


  • 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.



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


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