Egg Salad Recipe – plus Lighter Option

At a glance

What stands out: Egg salad sandwiches are nutritious, economical, and so rich! This recipe includes a couple of no-mayo options!

How long it takes: 5 minutes (plus more time to boil the eggs)
Equipment you’ll need: mixing bowl
Servings: 4

We think there’s something just so comforting about an egg salad sandwich. Eggs are our “bestie” anyways. We don’t think we could live without eggs.

Eggs are straightforward and versatile. We eat them pretty much every day: fried, scrambled, hard boiled, or in an omelet, frittata, or quiche. We love fried eggs in a grain (Buddha) bowl. Eggs are definitely our go-to for breakfast, lunch, or dinner.

Eggs keep well. They can hang out at least 3 to 5 weeks in the refrigerator. So there’s no excuses for running out of eggs; keep a carton or two at all times and you’ll be prepared to make all kinds of tasty meals. No last minute thawing necessary either, right?

Eggs are good for you. According to WebMD, an egg has only 75 calories with 7 grams of protein and 5 grams of fat, along with iron, vitamins, minerals, and carotenoids. An egg contains a “powerhouse” of disease-fighting nutrients like lutein and zeaxanthin, both of which are good for your eyes and skin.

Make eggs your “bestie” too (we promise we won’t get jealous)! You’ll love eating them in this egg salad recipe. This classic recipe is so simple: hard boiled eggs, chopped up, and mixed with mayo and Dijon. Eat egg salad on a sandwich or croissant, wrapped in a lettuce leaf, with crackers, or in a soft warm tortilla.

There are so many ways you can personalize this egg salad recipe to make it uniquely your own. Best friends forever!

How it comes together

To make egg salad, you need hard boiled eggs. They can be made ahead and refrigerated until you’re ready to make your egg salad.

We love to use our Instant Pot for this. Follow this link to learn how to make pressure cooker hard boiled eggs. They turn out evenly and best of all, are straightforward to peel.

Recently we've discovered that you can “boil” eggs in an air fryer and they turn out well, reliable for making egg salad. It takes just over 15 minutes. Try air fryer boiled eggs.

Stovetop Method: Add the desired amount of eggs to a saucepan. Cover with water, at least 1 to 2 inches over the top of the eggs. Bring the water to a full rolling boil over high heat.

Turn the burner off, leaving the pan right on the burner, and set the timer for 10 to 12 minutes.

When the timer goes off, drain the hot water out of the pan and run cold water over the eggs to cool them down. Fill the pan with cold water and just let the eggs set in the cold water for a few minutes. Another method is to place them into a bowl of ice water. The cold water stops the eggs from cooking further and becoming overdone.

Peel them under running water for best results. We like to crack them lightly all over so that the shell is almost falling off and then peel them under running water. Dry the eggs with paper towel or a clean dish towel so you don’t get water in the salad.

How it comes together

Whether you are serving one (yourself!) or a crowd, keep this ratio in mind:

• 2 hard cooked eggs
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon

For one serving, it’s the measurements above. For two servings, multiply all measurements by two. For three servings, multiply by three. We're sure you’re getting it. So, for four servings, you’ll need 8 eggs, 4 tablespoons (¼ cup) mayo, and 4 teaspoons Dijon mustard. You can use our servings adjuster right in the recipe, too!

Taste the egg salad and adjust the seasonings, if necessary, by adding more salt or pepper.

Serve the egg salad on from-scratch no knead whole wheat bread or another bread of your choice. Egg salad can be served on lettuce leaves, too, for a no-carb alternative.

Make It Your Own

• Make it healthier by substituting Greek yogurt. We make egg salad the “no mayo” way all the time. There is little difference in taste or texture. If you’re not sure, try making it half mayonnaise, half yogurt.
• Replace the mayo with avocado. Another healthier option: simply mash an avocado and use it in place of all or part of the mayo. So tasty!
• Add lemon or more Dijon. Add a dash of fresh lemon juice to brighten the flavors. Or use more Dijon to enhance the mustard flavor. Regular yellow mustard is good, too.
• Flavor enhancers: Try adding finely chopped celery, onion, green onions, olives, or pimento to your egg salad. Chopped fresh herbs are rich, too. Try fresh dill, parsley, cilantro, or chives.
• Tex-Mex: Add smoked or sweet paprika to the egg salad. Or add a southwestern flair with chili powder, cumin, or taco seasoning.
• Make deviled eggs. Take it to the next step and learn how to make deviled eggs. It’s such a straightforward and popular appetizer or snack.
• No eggs? Try our chickpea salad sandwich or avocado chicken salad.

Make-Ahead Ideas

Prepare hard boiled eggs, peel, and store them in an airtight container or zip top bag for up to 5 days in the refrigerator.

Can you freeze hard-boiled eggs? According to The Standout Egg website, hard-boiled eggs do not freeze well. The whites become watery and rubbery. If you’re looking for eggs that can be frozen, try sheet pan eggs. They are straightforward to mix and are reliable for breakfast sandwiches.

Keeping leftovers

Prepared egg salad can be stored in an airtight container in the refrigerator for 3 to 5 days. It does not freeze well.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #27. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week! We add a new meal plan weekly.

Browse Meal Plans

Main Course Egg Recipes

• Yield: 4 sandwiches
• Prep: 5 minutes
• Total: 5 minutes

Ingredients

• 8 hard boiled eggs, chopped
• ¼ cup mayonnaise (see note for options)
• 1 tablespoon Dijon mustard, or more to taste (see note)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Bread, croissants, lettuce, or crackers for serving

Method

1. Mix all ingredients. Add more yogurt or mayonnaise to achieve desired consistency. Serve immediately or refrigerate until needed.
2. Serve on bread or croissants for sandwiches, make into lettuce wraps, or spread on crackers.

Notes

Make it healthier. Greek yogurt can be substituted for the mayonnaise, or half of the mayonnaise, if desired. Mashed avocado can be substituted for part of the mayonnaise, too, for a healthier option.

Nutrition information is for egg salad only, made with mayonnaise, and does not include bread.

To decrease sodium content, use regular yellow mustard instead of Dijon mustard, and decrease the amount of salt.

To increase or decrease servings, keep this ratio in mind: 2 eggs, 1 tablespoon mayo or yogurt, 1 teaspoon Dijon.

Refrigerate egg salad in a tightly covered container for up to 5 days. It does not freeze well.