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Why This is the Only Egg Salad Recipe You Need
The secret to the best classic egg salad recipe isn’t complicated ingredients; it’s the perfect ratio of creamy dressing to perfectly boiled eggs, with just enough crunch to keep things interesting. This one is a classic egg salad recipe that we all know and love, and it also happens to be Whole30 and keto.
This salad uses simple pantry to create an amazing flavor, with the perfect creamy base for the texture. Plus, it’s so easy to make — once your eggs are boiled, this comes together in a flash. It’s the perfect base for meal prep, picnics, or a quick weekday lunch!
Ingredients You’ll Need
- Hard-Boiled Eggs: Use large eggs. I explain the best way to make hard boiled easy-peel eggs using an Instant Pot in the recipe card. If you don’t have an Instant Pot, you can boil the eggs for 11 minutes in a large saucepan before transferring to an icy cold water.
- Mayonnaise: You can make your own or use your favorite high-quality mayonnaise.
- Dijon Mustard: Adds a sophisticated tang and a hint of yellow color.
- Red Onion: Finely diced for a necessary sharp crunch. Shallots will also work.
- Fresh Chives: The “secret ingredient” that elevates the flavor from basic to gourmet. You can also substitute with green onions, in a pinch.
- Lemon Juice: Just a squeeze to brighten up the fats.
- Salt & Pepper: To taste.
How to Make the Perfect Egg Salad
Step 1: Peel the eggs and chop into small pieces, and place in a large bowl. Add the rest of the ingredients to the bowl, and use a spoon to stir the mixture together until combined.
Step 2: Taste to adjust creaminess and seasoning with more mayo or salt. Refrigerate for at least 2 hours before serving.
Tips for Success
- The Perfect Boil: Fir easy-to-peel eggs, use the Instant Pot. Pour 1 cup of water in, place a steamer rack in the pot, and add the eggs. Cook on manual pressure on High for 5 minutes. Let it release naturally pressure for 5 minutes. Place in an ice bat for at least 5 minutes, before peeling.
- Don’t Over-Mash: If you like texture, chop the whites coarsely. If you prefer a spread, mash them more thoroughly with a fork.
- Optional Add-Ins: For a little crunch and greens, add some chopped celery, pickles, or capers. You can also add more refreshing flavor with some chopped fresh dill, parsley, or other fresh herbs.
How to Serve Your Egg Salad
- The Classic Sandwich: On toasted sourdough or a buttery croissant. You can never go wrong with egg salad sandwiches.
- Low-Carb Lettuce Wrap: Inside large Romaine lettuce leaves or butter lettuce cups.
- The Protein Plate: Scooped over a bed of mixed greens with sliced cucumber and tomato.
- Dip Style: Served with grain-free crackers, tortilla chips, or veggie sticks.
Frequently Asked Questions
Your egg salad might get runny if you end up using low fat mayonnaise. The fat is important in keeping the structure of the salad. If you already added the mayo, just add a few more hard boiled eggs to offset the runniness.
Leftover egg salad can be kept in an airtight container in the refrigerator for up to 5 days.
If you don’t want to use mayonnaise, other alternatives are a thick Greek yogurt, ricotta cheese, or cottage cheese. Keep in mind that these alternatives are not compliant if you are making a Whole30 egg salad.
More Creamy Salad Recipes
Main Dishes
Easy Tuna Egg Salad (High-Protein)
30 Minutes or Less
Hearty Chicken Salad
Side Dishes
Creamy Cucumber Radish Salad Recipe (Dairy-Free!)
If you make these hidden veggie chocolate muffins, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
The Best Classic Egg Salad Recipe (Easy & Creamy)
Video
Ingredients
- 12 hard boiled eggs*
- 1/4 cup red onion, diced
- 8 slices bacon, cooked and crumbled
- 3/4 cup mayonnaise, or more to taste
- 1 tbsp dijon mustard
- 2 tbsp fresh chives, thinly sliced
- 1/2 tsp sea salt, or more to taste
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika
Instructions
- Peel the eggs and chop into small pieces, and place in a large bowl. Add the rest of the ingredients to the bowl, and use a spoon to stir together until combined.1/4 cup red onion, 8 slices bacon, 3/4 cup mayonnaise, 1 tbsp dijon mustard, 2 tbsp fresh chives, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1/4 tsp smoked paprika, 12 hard boiled eggs*
- Taste to adjust creaminess and seasoning with more mayo or salt. Refrigerate for at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I live it. Easy and delicious. And that’s coming from a person who hates cooking 😆
Thank you so much!!
Great recipe
Easy & Tasty!
I gave it 5 stars but with a few changes. The flavor was really good. I used the recommended brand of mayo and about 1/3 less than the recipe and still way too much. If I make it again I would use half a cup and add more as needed. I also thought there was way too much salt, I would probably make 3/4 tsp. I think with these changes it would be excellent. n
The only way my husband will eat egg salad
Amazing. Thank you so much!!
Delicious! My boyfriend and I ate this on a bed on spinach almost every day for lunch while doing the Whole 30. Will continue to eat on a regular basis. So happy to have found an egg salad recipe that will make it into my recipe box!
I love it on greens as well! So happy you enjoyed it. Thanks for leaving a review!
Absolutely delicious!!!! This is my new favorite. I love the addition of smoked paprika! I made the recipe as written, except I did not have any bacon at the time, and we loved it! Found some low carb tortillas that are only 4 carbs per serving giving me a total of 5 carbs, so that is perfect for my 20 gram daily allowance! Very filling, satisfying and keeps me full for quite some time. Thank you so much Jean for this recipe. I will definitely be trying out more of your recipes.
What a great idea to eat it with tortillas! That sounds wonderful.
Wow! Even though this site is called what greatgrandmaate, this egg salad should be called Not Your Grandma’s Egg Salad!
It is SO good!!!!! I accidentally used about twice as much chives….and purposely used twice as much paprika…and this was AMAZING!
I will be making this for quite a bit of the long hot summer. Can’t wait to share with family! ; )
Haha so glad you enjoyed it!!
EXCELLENT recipe, the best I’ve ever had.
Thank you so much!!