My Classic Go-To Egg Salad Recipe

[Hoca]

Egg Salad​

This is going to be your stalwart, go-to Egg Salad Recipe. Nothing fancy here, but sometimes that’s what you want—it’s creamy and crunchy (thanks celery!), protein-packed, and punchy (hat tip to Dijon and dill!).

Why You’ll Love This Simple Egg Salad Recipe​

• This Egg Salad Is Anything But Basic. Yes, it’s simple! No, it’s not Avocado Egg Salad! But just because it’s a classic, doesn’t mean it’s boring. With its bright ingredients and layers of texture, I’m happy to report that, while simple, this egg salad recipe is a WIN.
• My Secret for Egg-cellence. I make a few different versions of egg salad, but they all begin with the same base: four whole eggs, plus two egg whites. Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy.
• Easy to Make. Because when you’re making lunch, you want no-muss, no-fuss. Make the hard-boiled eggs in advance and this egg salad recipe comes together lickety-split.

5 Star Review​

“This is delicious! I would not change a thing!”

— Lisa —

How to Make Egg Salad​

The Ingredients​

For the Egg Salad:​

• Hard-Cooked Eggs. You can boil them in water, or try Instant Pot Boiled Eggs or Air Fryer Hard Boiled Eggs.
• Celery. This adds fresh flavor, but even more importantly, a nice crisp texture!
• Plain Non-Fat Greek Yogurt. Or mayo if you prefer. Greek yogurt is creamy and high in protein, making this egg salad recipe ultra filling.
• Dijon Mustard. The sharp flavor of Dijon punches up the flavor. KA-POW!
• Fresh Dill. Not into dill? Try chives or tarragon.

For Serving:​

• Bread. I like to use whole grain bread, but you can use any kind you like or have on hand.
• Toppings. Arugula, tomato, dill, or anything else you want to add. It’s up to you!

The Directions​

1. Prep the Eggs. Peel them and cut them into a rough dice.
2. Combine. Add the eggs to a mixing bowl and stir them together with the rest of the ingredients.
3. Serve. Add this egg salad recipe to toasted bread with tomatoes and arugula and ENJOY!

More Ways to Serve Egg Salad​

• Pitas. Instead of bread, tuck the egg salad into pitas. Stuff some sprouts or greens inside too!
• Crackers. Crackers and egg salad is basically a Lunchable for adults.
• Lettuce Wraps. Choose a sturdy, cuppable lettuce like Bibb and spoon the egg salad into the leaves.
• Egg Salad Salad. Or just scoop the egg salad over a bed of greens.

Recipe Tips and Tricks​

• Add All the Yolks If You’d Like. If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well.
• Try Other Add-Ins. Capers, relish, chopped pickles, green onions, red onion, a squeeze of lemon juice—there’s so much room to make this egg salad recipe your own! (These Curried Deviled Eggs are good inspiration.)
• Taste and Adjust. The beauty of egg salad is that when all is said and done, you can give it a taste and tweak it to your liking. Add more herbs, extra black pepper, whatever!

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Egg Salad​

With fresh dill, crunchy celery, and Greek yogurt, this simple egg salad recipe is creamy, flavorful, and packed with protein. An easy lunch!
Course Salad
Cuisine American
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 3 servings
Calories 125kcal
Author Erin Clarke / Well Plated

Ingredients​

For the Healthy Egg Salad:​

• 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
• ¾ cup diced celery about 3 medium stalks
• ¼ cup plain non-fat Greek yogurt
• 1 teaspoon dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh dill

For Serving:​

• Whole grain bread toasted (for 4 open faced sandwiches)
• Arugula tomato, additional chopped fresh dill

Instructions​

• Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
• Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.

Notes​

TO STORE: Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.

Nutrition​

Serving: 1(of 3) without bread | Calories: 125kcal | Carbohydrates: 2g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 249mg | Fiber: 1g | Sugar: 1g​

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