This easy egg salad features hard-boiled eggs, creamy mayo, and Dijon mustard. It's delicious in a sandwich, lettuce wrap, or piled on crunchy cucumber slices.
One of my favorite lunches is making a quick high-protein salad and serving it with veggies. I often make tuna salad, salmon salad, and chicken salad. This egg salad is another lunch staple. It's delicious, easy to make, and keeps well for several days in the fridge. On hot summer nights, when cooking is unappealing, I also serve it for dinner.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Hard-boiled eggs: If you follow my tutorial for how to cook easy-peel hard-boiled eggs, you'll want the yolks well-cooked, so keep the eggs in the hot water for 12-14 minutes.
- Mayonnaise: I use avocado oil-based mayonnaise. You can use sriracha mayo for a spicy twist.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
- Veggies: Celery and red onions add flavor and crunch.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Chop the eggs. Mix the dressing ingredients in a bowl.
Add the chopped eggs and gently mix to combine, then mix in the celery and onions.
Serve immediately or refrigerate for an hour to allow the flavors to meld.
A good, basic recipe. I like to eat it with a spoon!
Jessica Campbell
Read more comments
A good, basic recipe. I like to eat it with a spoon!Recipe Tips
- Unlike chicken salad, which often contains ingredients like grapes, egg salad is inherently low-carb. To keep it this way, serve it with veggies, lettuce, pork rinds, or keto bread.
- Refrigerating the salad is not strictly necessary, but it tastes better after the flavors have had a chance to meld.
- In a previous version of this recipe, I grated the eggs using a box grater. The image below shows the result - finely chopped eggs. I have since changed my mind and feel that a more texturized salad is better, so I prefer a fairly rough chop.
Recipe FAQs
Yes. You can use sour cream (drain any liquid first). Mayo is better, but sour cream is an acceptable substitute. You can also make this salad with olive oil. Skip the mayo and mustard and mix 3 tablespoons of extra-virgin olive oil into the chopped eggs along with the remaining ingredients.
Yes, but Dijon mustard has better texture and flavor.
No. Medium-boiled eggs won't work in this recipe. Just like deviled eggs, the eggs should be fully cooked.
You can store the leftovers in an airtight container in the fridge for up to 3 days. I keep them in a glass food storage container, as shown in the photo below. I don't recommend freezing the leftovers.
Serving Suggestions
While the classic way to serve egg salad is in a sandwich, there are several other delicious options:
- Lettuce wraps, as shown in the photo below.
- Scoop it with cheese crackers, almond flour crackers, pork rinds, or crispy, fresh-cut vegetables such as crunchy cucumber slices (as shown in the photo below).
- Serve it on low-carb bread - 90-second bread, keto bagels, savory chaffles, or thick slices of almond flour bread. The photo below shows the salad served on toasted slices of 90-second bread.
Recipe Card
Easy Egg Salad Recipe
Video
Ingredients
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- 6 large hard-boiled eggs - or 5 extra-large; cooled
- 1 stalk celery - diced
- 2 tablespoons red onions - diced
Instructions
- Chop the eggs: with a sharp knife, slice each egg lengthwise into 2-3 slices, then chop the slices into ¼-inch chunks.
- Mix the mayonnaise, mustard, salt, pepper, and garlic powder in a medium bowl.
- Add the chopped eggs, diced celery, and diced red onions. Mix to combine.
- Serve immediately, or refrigerate for an hour to allow the flavors to meld.
Notes
- This recipe makes about two cups.
- When chopping the eggs, aim for chunks that are small enough to mix easily with the dressing but big enough to give the salad texture.
- For a spicy version, use spicy mustard instead of Dijon or replace the plain mayonnaise with sriracha mayo.
- Refrigerating the salad is not strictly necessary, but it tastes better after the flavors have had a chance to meld.
- For the best texture, make sure the eggs you use are hard-boiled. The whites and yolks should be fully cooked.
- You can store the leftovers in an airtight container in the fridge for up to three days. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jessica Campbell says
A good, basic recipe. I like to eat it with a spoon!
Vered DeLeeuw says
I'm so glad you like this egg salad, Jessica! Thank you very much for the review.