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This easy egg salad recipe is the proper make-ahead dish for breakfast on toast, for lunch in a wrap, lettuce wrap, over salad or a slice of bread. Sometimes I just eat it with a spoon right out of the fridge!

Best Egg Salad Recipe

I meal prep a batch of this egg salad practically every week! It’s such a straightforward, reasonably priced, high-protein and great for breakfast or lunch. Make an egg salad sandwich on toast, a bagel, in lettuce wraps or eat it with a spoon! I make a batch of Quick Pot Hard Boiled Eggs (the shells come off really easy) or Air Fryer Hard Boiled Eggs, or you need to use this stove top Hard Boiled Eggs method.

Why This Works

• Budget Friendly: Making it from scratch saves even more cash!
• Easy: Just boil the eggs, peel and blend with the remaining ingredients.
• Make Ahead: Make it once for meals to eat throughout the week.
• Fast: Takes lower than half-hour to make.
• Matches many dietary restrictions:  gluten-free, low-carb, high protein, keto friendly

Ingredients

This easy salad has only 7 ingredients. Here’s what you’ll need!

• Boiled Eggs: Use large eggs, preferably Organic and humanely raised in case your budget allows.
• Mayo: You need to use regular or light mayo. If following Whole30 in the event you use compliant mayonnaise such homemade or this mayo by Primal Kitchen.
• Scallions or Chives finely chopped
• Spices: Sweet paprika, salt, black pepper

How To Make Egg Salad

• Start by boiling the eggs. You possibly can do that on the stove, quick pot and even the air fryer!
• Once cooked, run them under cold water and peel the eggs.
• Use an egg slice or a knife and chop the cooked eggs.
• Mix the cooked eggs in a bowl with mayonnaise, red or green onion, salt, pepper and stir, and garnish with paprika.
• Eat instantly or refrigerate until able to eat.

What Do You Put In Your Egg Salad?

I keep my salad pretty easy, somewhat mayonnaise, red onion, salt, pepper, paprika and a few chives, for garnish. Here’s some variations:

• Add pickle juice or diced pickles for extra flavor
• Swap half the mayo for Greek yogurt to make it lighter
• Include some veggies like chopped celery or carrots for texture
• Add some Dijon mustard for flavor
• Add some extra protein akin to diced cooked shrimp, it’s delish!
• Substitute red onion for scallions
• Swap the chives for other fresh herbs like fresh dill or fresh parsley
• Try adding a number of capers

Ways To Serve

• Make a sandwich in your favorite bread or bagel
• Serve it in a lettuce wrap or tortilla
• Serve it over lettuce and garden vegetables
• Eat it with a spoon!

Storage

This can last within the refrigerator in an airtight container 4 to five days.

More Hard Boiled Egg Recipes

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Yield: 4 servings

Serving Size: 1 /2 cup

Last Step:

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Serving: 1 /2 cup, Calories: 185 kcal, Carbohydrates: 1 g, Protein: 9.5 g, Fat: 15.5 g, Saturated Fat: 3.5 g, Cholesterol: 282 mg, Sodium: 215.5 mg, Sugar: 2 g

Photo Credit: Jess Larson