Made with just a handful of simple ingredients, you’ll love this Easy Egg Salad Recipe. Flavourful and meal prep friendly, this egg salad is an easy protein packed meal that you can have for any meal throughout the day.
Turning hard boiled eggs into this creamy and rich easy egg salad recipe is surprisingly easy! It is such a simple but delicious lunch recipe that you can easily whip up a large batch if you need a last minute potluck or picnic dish. This egg salad recipe is keto-friendly, paleo-friendly, and whole30 as well, making it a super accommodating recipe that everyone can enjoy!
What is an Egg Salad?
Usually the words salad will make you think of leafy greens and salad dressing but you won’t find any of that in egg salad recipes. Egg salad is a recipe that is made primarily of chopped hard-boiled mixed with mustard and mayonnaise alongside some spices and herbs. You might find it often as a filling for egg sandwiches (see my 15 Healthy Summer Sandwiches for some examples!) or eaten on its own.
How to Make Egg Salad
- Eggs — I use free range large eggs and have extra omega-3. Free range eggs are said to contain more vitamin D as well as less cholesterol. You are more than welcome to use whatever eggs you have, including farm fresh eggs.
- Red onion — Make sure they are finely diced so they blend seamlessly into your egg salad.
- Homemade mayonnaise — I use my homemade mayo for this easy egg salad recipe. It only takes a minute to make but you’re welcome to use store-bought if you don’t want to make your own. I made my homemade mayo with extra light olive oil as regular olive oil will taste too strong. You can also make the mayo with avocado oil!
- Yellow mustard — To keep this whole30 friendly, I use yellow mustard. If you’re not keeping whole30, you can use Dijon mustard as well.
- Parsley — We add some finely diced parsley for some colour and herb flavour.
- Lemon juice — Be sure to use freshly squeeze lemon juice instead of bottled lemon juice for a tangy bright flavour. Store-bought bottled lemon juice does not taste as fresh and sometimes has a bitter taste to it.
- Salt and pepper — Add salt and pepper to taste.
- Optional: for the meal prep, you can add bell pepper as well as cherry tomatoes to serve with.
Make the Hard Boiled Eggs
- To a pot, fill with enough water to cover a single layer of 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 before transferring the eggs to an ice bath for 5 minutes.
Make the Egg Salad
- Peel the eggs and discard the eggs shells. Chop the hard boiled eggs (we like ours chunky) and add it to a bowl alongside the red onions, mayonnaise, yellow mustard, parsley, lemon juice salt and pepper.
- Mix all together. Serve either at room temperature or chilled. Do not leave the egg salad at room temperature for more than 2 hours. If the egg salad is not finished by then, be sure to refrigerate it! The egg salad should be discarded if it has been left out for more than 2 hours at room temperature.
How to Meal Prep Egg Salad
- Place an even amount of egg salad into your meal-prep bowls. Then, add red bell pepper and cherry tomatoes to the side. Ideally you use meal prep containers that have compartments. If not, you can use two smaller containers.
- Cover with the lid and place in the fridge for up to 3 days.
- I do not recommend freezing egg salad as the texture will not be creamy after it has thawed.
How to Easily Peel Hard Boiled Eggs
The easiest way to peel hard boiled eggs for egg salad is to peel them under some running water in your sink or inside of the ice water. Peeling the eggs in water will help the shells to slip off more easily. If you need to crack them a little more, pull them from the water and tap them gently on the kitchen counter or other hard surface.
To crack the egg, gently tap it on your countertops and apply light pressure to the egg and roll it under your palm. This should crack the egg enough for you to easily peel it.
Another tip for easier to peel eggs is to buy your eggs earlier. Older eggs are easier to peel than fresh eggs as the pH of the white albumen aren’t bonded as tightly to the membrane as it ages. This is why older eggs are easier to peel!
Got extra hard boiled eggs? Try making this Easy Roasted Veggies Meal-Prep Bowls!
Is Egg Salad Healthy?
I believe that this easy egg salad recipe is a healthy recipe since we are using fresh wholesome ingredients. Eggs are high in protein and omega-3s as well as being packed with other vitamins and nutrients! Plus the extra veggies packed with the meal prepped egg salad is definitely good for you!
How to Make Egg Sandwiches
To turn this egg salad into an egg sandwich, simply scoop the egg salad between two slices of bread of your choice. You can also use lettuce wraps instead of sandwich bread to keep this low-carb! Want another low carb recipe? Try my Low-carb Lettuce Wrap Sandwich.
Want More Egg Recipes?
- Healthy Breakfast Meal Prep Bowls
- Easy Vegetable Frittata
- Avocado Egg Salad Recipe
- Breakfast Egg Muffins Recipe
- Sausage and Potato Breakfast Casserole
Easy Egg Salad Recipe
For the egg salad:
For the meal-prep
- bell pepper - sliced
- cherry tomatoes - cut in half
- 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 (we like ours chunky). In a medium bowl, add hard boiled eggs, red onions, mayonnaise, yellow mustard, parsley, lemon juice 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.
- Place an even amount of egg salad into your meal-prep bowls. Then, add red bell pepper and cherry tomatoes. Cover with the lid and place in the fridge for up to 3 days.
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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