Easy Egg Salad Recipe

Easy egg salad with hard-boiled eggs, creamy mayo, and Dijon mustard. Low-carb, high-protein, and perfect for quick meals or meal prep.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 216kcal

Chop the eggs: with a sharp knife, slice each egg lengthwise into 2-3 slices, then chop the slices into ¼-inch chunks.
6 large hard-boiled eggs
Mix the mayonnaise, mustard, salt, pepper, and garlic powder in a medium bowl.
¼ cup mayonnaise, 2 teaspoons Dijon mustard, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, ¼ teaspoon garlic powder
Add the chopped eggs, diced celery, and diced red onions. Mix to combine.
1 stalk celery, 2 tablespoons red onions
Serve immediately, or refrigerate for an hour to allow the flavors to meld.

This recipe makes about two cups.
Seasonings, especially salt, are guidelines. Adjust to taste.
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.