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+ servings

The Best Egg Salad Recipe

egg salad on a bowl with a spoon with a sprinkle of red onion and chives
A vibrant, healthy egg salad recipe for sandwiches, lettuce wraps or on its own. Easy to make and taste delicious!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 4
Calories 311 kcal


  • 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.


Calories: 311kcalTotal Carbs: 2.4gProtein: 10gFat: 28.7gSaturated Fat: 5.7gFiber: 0.4gNet Carbs: 2g
Keyword breakfast, easy, eggs, Keto, Low carb, quick, savory
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