Egg Salad

Easter is right around the corner and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad!

I love making Avocado Egg Salad, but this classic egg salad recipe is a MUST. I have been making it for years and it is always a favorite.

It’s made with simple ingredients and is super easy to make. Once you have your hard boiled eggs, it comes together in no time.

It is the perfect salad to make for Easter, spring, baby showers, bridal showers, picnics, or for an easy everyday lunch!

Ingredients

• Hard boiled eggs– you can make the hard-boiled eggs in advance. I always keep hard-boiled eggs in the fridge!
• Greek yogurt– I add a little plain Greek yogurt to give the salad an extra protein boost. It also makes the salad extra creamy. If you don’t care for Greek yogurt or don’t have it on hand, you can use all mayo.
• Mayonnaise– a classic ingredient! You can use regular, light, or fat-free.
• Dijon mustard– it gives the salad a slight tangy, sharp flavor.
• Lemon juice– to freshen things up!
• Celery– I love the crunch!
• Green onions– I like to use green onion because they are more mild and I love the pop of color.
• Chives– chives are milder than onions, but still add a nice punch of flavor.

How to Make Hard Boiled Eggs

Hard boiled eggs are easy to make and we always keep some in the fridge for snacks and so we can make egg salad!

• To make on the stovetop: Fill a large saucepan with 3 inches of water and bring it to a boil over medium-high heat. Gently lower the eggs into the pan using a ladle. Don’t overlap the eggs! Keep them in a single, uncrowded layer. Let the water come back to a boil and cook them for 10 minutes. Always let hard boiled eggs cool in ice water for at least 10 minutes. This will help stop the cooking and it will make the eggs easier to peel.
• To make in the Instant Pot: Just place them in the pot with a cup of cold water and set the cook time on high. Let the pressure naturally release for an additional 5 minutes, then rapid release and move the eggs into an ice water bath.

How to Make Egg Salad

• First, peel your hard boiled eggs, we don’t want any shells in our egg salad. Give the eggs a rough chop with a sharp knife.
• In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. I use half Greek yogurt and half light mayo.
• Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
• Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
• Serve or refrigerate until ready to use.

Egg Salad Add-Ins

If you want to jazz up your classic egg salad, here are a few ideas.

• Stir in pickle relish or finely chopped pickles.
• Sprinkle in some capers or pickled red onions.
• Mix in everything bagel seasoning, always a good idea!
• Add a dash of hot sauce for a little kick.
• Finish with chopped fresh parsley or dill.
• Chopped, cooked bacon!
• Add arugula or other greens to your egg salad sandwich.
• Radish slices also add a nice crunch!

How to Serve

There are lots of ways to enjoy egg salad and that is a very good thing because if you are like us, you will be eating A LOT of egg salad after Easter:)

• Make a sandwich with your favorite bread.
• Put the salad in a tortilla and wrap it up.
• Serve with crackers or chips or put a scoop on top of a rice cake.
• Put the salad in a lettuce cup!
• Add it on top of a bed of greens.
• You can also eat it plain, right from the bowl.

How to Store

• The egg salad will keep in a sealed container in the refrigerator for up to 5 days.
• Make sure you don’t leave it sitting out on the counter, it needs to be properly chilled. If the salad has sat out of the fridge for more than 2 hours, throw it out to avoid getting sick.
• I don’t recommend freezing egg salad. Once hard boiled eggs are frozen and then thawed, they will be tough and rubbery. The texture and flavor is best when eaten fresh.

FAQ

More Salad Recipes

• Avocado Egg Salad
• Easy Chickpea Salad
• Potato Salad
• Smashed Chickpea Avocado Salad
• Chickpea Avocado Feta Salad
• Cobb Salad

Salads

Egg Salad

This is the BEST classic egg salad recipe! It’s made with hard boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, crisp celery, a squeeze of fresh lemon juice, green onions, and fresh chives. It's the perfect recipe for using up hard boiled eggs and a favorite at Easter time.

4.43 from 14 votes

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Prep Time 10 mins

Total Time 10 mins

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 6 hard boiled eggs, peeled and roughly chopped
• 2 tablespoons plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/3 cup finely diced celery
• 1/4 cup sliced green onions
• 1 tablespoon chopped chives
• Kosher salt and freshly ground black, pepper to taste

Instructions

 

• In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
• Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
• Serve or refrigerate until ready to use. You can serve the egg salad in bread, in a wrap, with crackers, in a lettuce cup, on top of a bed of greens, or plain.
• Other optional mix ins: chopped fresh dill or parsley, finely chopped pickles, a sprinkle of paprika or everything bagel seasoning, or a dash of hot sauce.

Notes

The egg salad will keep in a sealed container in the refrigerator for up to 5 days.

Nutrition

Calories: 174kcal, Carbohydrates: 2g, Protein: 11g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 283mg, Sodium: 176mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 529IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg

Keywords eggs

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