Made with just eggs, mayo, mustard, and a touch of red onion, this easy egg salad recipe is ready in no time!! It’s a flavorful, protein-packed dish that’s perfect for meal prep. Whether you enjoy it in a sandwich, wrapped in lettuce, or on its own, this versatile egg salad is both satisfying and delicious, making it a go-to for quick lunches or a light snack.
If you need another egg recipe, you need to try my Easy Deviled Eggs, Avocado Egg Salad, and How to Hard Boil Eggs.
Turning hard-boiled eggs into this creamy and rich egg salad is surprisingly easy! It is such a simple but delicious lunch or breakfast recipe that you can easily whip up a large batch if you need a last-minute potluck or picnic dish.
If you love a good classic salad sandwich, don’t miss my chicken salad, leftover turkey salad and tuna salad recipes! They’re both quick to make, full of flavor, and perfect for a light, satisfying meal.
Key Ingredients
Eggs – I’ve found that free-range large eggs are the best choice for flavor and texture. However, feel free to use whatever eggs you have on hand, including farm-fresh eggs.
Red Onion – I make sure to finely dice the red onion so it blends seamlessly into the egg salad while still adding a delicious crunch. After testing with different onion varieties, I think red onion provides just the right amount of sweetness and sharpness.
Homemade Mayonnaise – I use my homemade mayonnaise for this egg salad because it’s quick to make and tastes so much better than store-bought. But if you’re short on time or prefer convenience, store-bought mayo works just fine too.
Yellow Mustard – I use yellow mustard for its tangy, slightly sweet flavor, which complements the richness of the eggs. But it works well with Dijon mustard too.
Instructions to Make Egg Salad
First: Place eggs in a pot and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes. You can also make them in the Instant Pot.
Then: Then, transfer them to an ice bath (cold water and ice) for 5 minutes.
Next: Peel the eggs and discard the egg shells. Chop the hard-boiled eggs. Add all the ingredients in the bowl.
Finally: Mix all together. Serve either at room temperature or chilled.
Recipe Variations
Add other seasonings, spices, and herbs: Try smoked paprika, fresh dill, parsley, curry powder, or chili powder. You can also add a dash of hot sauce like sriracha for a spicy kick, or a squeeze of fresh lemon juice for a citrusy touch.
Add more veggies: Think diced celery, chopped bell peppers, green onions, diced pickles or sweet pickle relish and shallots.
Extra-protein: Swap half the mayo for Greek yogurt or cottage cheese for extra protein and crumbled bacon on top (cook your bacon in the air fryer).
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Easy Egg Salad Recipe
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Ingredients
For the egg salad:
- 6 eggs
- 3 tablespoons red onion finely diced
- 1/4 cup homemade mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- salt and black pepper to taste
- sweet paprika for garnish
- chopped chives for garnish
Instructions
- Carefully, add the eggs in a single layer at the bottom of the saucepan. Fill with enough water to cover the eggs. Bring water to a boil. Turn off the heat and cover the saucepan with a lid. Let the eggs stand for 10-12 minutes. Time will depend on the size of your eggs and how you prefer your yolks to be.
- Using a slotted spoon, remove the eggs from the saucepan and place them into a large bowl of ice water and let the eggs to sit for 5 minutes to stop the cooking process and to cool down.
- Then, peel the eggs and discard the eggs shells. Chop the hard boiled eggs. In a medium bowl, add hard boiled eggs, red onions, mayonnaise, yellow mustard, salt and pepper. Mix all together.
- Serve at room temperature or place it in the fridge for 15 minutes or until it’s cold for your taste. Enjoy on bread or lettuce wraps with some fresh herbs like chopped chives and some sweet paprika on top.
Tips
- Rolls or bread: Use my low-carb dinner rolls or sourdough bread to make an egg salad sandwich with tomato, lettuce, cucumber, bean sprouts (or microgreens) and avocado slices.
- Crackers: Turn your egg salad into a dip for almond flour crackers, wheat thins, or saltines.
- To store: Store the egg salad in the fridge for up to 3 days in an airtight container.
- To freeze: I do not recommend freezing egg salad.
- To crack a hard-boiled egg, gently tap it on the countertop, then roll it under your palm with light pressure. This helps loosen the shell so it’s easy to peel.
- The easiest way to peel the eggs are to peel them under water so the water helps remove the shell.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
ROSE DENMAN says
Thank You For this impo info!
I am so impatient peeling eggs!
Olivia Ribas says
You’re very welcome! Hope you enjoy it 😉
Roberta J Graser says
I use a pastry cutter to chop eggs. It works great! No celery?
Olivia Ribas says
You can add celery if you prefer!
Robbie says
Eggs that are steamed or cooked in a pressure cooker peel easier. My sis-in-law has chickens and I bought a bamboo steamer to steam the eggs over the wok, because fresh eggs DO NOT peel well. 😉 Now I use my insta-pot.
Olivia Ribas says
Great tip!
Mary Kennedy says
When my eggs are done and cooled, I crack shell and then roll in my hands. When cracked good peal a small piece of shell off use a medium spoon and insert and slowly turn and all shell peals right off. Practice makes perfect‼️. Good luck 👍
Olivia Ribas says
Thanks for the tips!