A vibrant, healthy egg salad recipe for sandwiches, lettuce wraps or on its own. Easy to make and taste delicious! It's Keto, Low Carb and Naturally Gluten Free.
The Best Egg Salad Recipe
I love simple yet satisfying recipes. This classic yet healthy egg salad recipe is so simple but big on flavor. It requires only a few pantry staples. And so easy to make.
Egg salads can feed a crowd or in my case two hungry teenagers. Egg salad sandwiches are popular choice here for picnics. I always pack a couple of egg salad sandwiches for on the road.
Why I love this recipe
Delicious - hands down this is the best egg salad recipe I ever tasted.
Easy - it's so easy and quick to make
Healthy - this recipe doesn't require sugar or lots of mayonnaise. It's Keto, Low carb and Gluten Free.
Not runny - I've ended up making egg salads that turn runny after a few days in the fridge. Surprisingly, this recipe is as thick as in day one.
Any good recipe starts with a good base. In this case, it's perfect hard boiled eggs. It's extremely important that the eggs are just right for a good egg salad.
You don't want undercooked eggs that doesn't hold up well for chopping. And no overcooked eggs with a grey ring around the yolk and the whites rubbery. I like to boil my eggs in the Instant Pot. It comes out perfect every time with no hassle.
Check my Perfect Instant Pot Hard Boiled Eggs for the recipe details.
How to make hard boiled eggs in the stove top
If you don't have an Instant Pot, this is how you make it in the stove top.
Bring a pot of water to boil. Place eggs one by one carefully in the boiling water. Cover and let it simmer for 12 minutes. Remove the eggs using a slotted spoon to a bowl of cold tap water. Leave it for a few minutes to cool down.
To remove the peel, roll each egg on the counter to crack and submerge them in a bowl of water for a few minutes. This will loosen the peel and when you peel from the bottom it will slide off easily.
The ingredients you need for the perfect egg salad are:
- Hard boiled eggs - chop it to smaller sized pieces.
- Red onions - I like the contrast it provides to a pale egg salad. It also has so much flavor than the white onions.
- Celery - chopped to smaller pieces.
- Mayonnaise - store bought or home made
- Dijon mustard
- Lemon juice
- Chives - dried or fresh chopped
- Salt and pepper
How to make
Once you have the hard boiled eggs ready, making the salad cannot be easier.
In a large bowl, add all the chopped ingredients, mayonnaise, Dijon mustard, lemon juice, chives, salt and pepper to taste. Mix it gently until well combined.
You can eat it straightway or let it rest for a while for the flavors to meld.
Egg salad recipe variations
There are so many ingredients you can add to change the flavor of this classic egg salad. Here are some of my favorites:
- Chopped pickled jalapenos and juice
- Diced pickles and pickle juice
- Crumbled bacon
- Chopped green chilies and coriander
- Red chili flakes and smoked paprika for a spicy kick
How to serve
- A classic egg salad sandwich always top the list. Spread the salad on two sliced breads and cut it in half. Use lettuce, a slice of beef steak tomatoes for more deliciousness.
- Serve the egg salad on lettuce wraps. Top with more chives.
- Or eat it on its own, which I do most of the time.
- For a good egg salad, make sure you have the perfect hard boiled eggs - not undercooked or overcooked.
- We keep liquids to a minimum so the salad will be thick and not runny. If you're using pickle juice, use no more than 1 tsp.
- Make sure the eggs are cold and not warm when adding to the salad. This will help keep the salad thick and not runny.
- Chop the onions and celery to smaller pieces than the egg.
- Egg salad will keep in the fridge for 2 to 3 days. if it becomes watery or the smell is off-putting, discard.
More sandwich ideas for you to try
The Best Egg Salad Recipe
- 6 hard boiled eggs chopped
- ½ small red onion chopped
- 1 stalk celery chopped
- ½ cup mayonnaise
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chives chopped
- Prepare your hard boiled eggs, either on the Instant pot or on the stove top.
- If making on the stove top, bring a pot of water to boil. Make sure there's enough water to fully cover the eggs. Place the eggs slowly in the boiling water, let it come to a boil. Cover and simmer for 12 to 14 minutes. Remove the eggs from the pot to a bowl of cold water. Let it cool.Roll each egg on the counter to crack and submerge them in a bowl of water for a few minutes for the peel to loosen up. Peel from the bottom.For Instant pot instructions, refer to the post.
- Add chopped eggs, red onion, celery, mayonnaise, Dijon mustard, lemon juice, chives, salt and pepper in to a large bowl. Mix gently until combined.
- Serve with chopped chives on top, inside sandwich or in wraps.
- Egg salad will keep in the fridge for 2 to 3 days.
- If you're adding different ingredients, keep liquids to a minimum to avoid getting watery. See flavor combinations in the post.
- Use cold eggs in the salad.
- Not for freezing.