Classic Egg Salad Recipe

Egg salad is one of those recipes that never goes out of style. It’s creamy, comforting, versatile, and comes together with just a handful of pantry staples. Whether you’re making a quick lunch, meal-prepping for the week, or putting together an easy sandwich filling, this classic egg salad recipe is simple, satisfying, and very easily customizable.

I love egg salad because it’s one of those recipes that works for so many situations. It can be piled high between slices of toasted bread, scooped onto crackers for a quick snack, wrapped in lettuce for a light lunch, or served alongside a fresh salad. It’s also naturally high in protein thanks to the eggs, and with a few small tweaks, you can make it even more filling and nutritious.

This version keeps things classic: mayonnaise, a little mustard for tang and just the right amount of seasoning. But I’ll also share some of my favourite variations, plus a few simple ways to make it higher in protein without sacrificing flavour.

If you’re looking for an easy, reliable egg salad recipe that you’ll come back to again and again, this is it.

Why You’ll Love This Egg Salad Recipe

There are a lot of egg salad recipes out there, but this one strikes the perfect balance between creamy, flavorful, and fresh. It’s incredibly easy to make. Once your eggs are boiled and cooled, the rest of the recipe comes together in just a few minutes.

It’s also very adaptable. You can keep it classic, add extra crunch, spice it up, or boost the protein depending on what you’re craving. And best of all, it’s a great recipe for meal prep. A batch of egg salad can sit in the fridge for a few days, ready to turn into sandwiches, wraps, or quick lunches.

Ingredients

Here’s everything you’ll need to make a classic egg salad.

• 6 large eggs
  The star of the recipe. Eggs provide creaminess, richness, and plenty of protein.
• ¼ cup mayonnaise– This gives the egg salad its classic creamy texture. Use your favorite brand.
• ¼ cup Greek Yoghurt– Added protein, more tang and creaminess.
• 2 tablespoons green onion, finely chopped– Optional but recommended for flavor.
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste

How to Make Egg Salad

Making egg salad is simple and quick once your eggs are ready.

1. Hard boil the eggs

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a boil, cover the pot, remove it from heat, and let the eggs sit for about 10 to 12 minutes. Transfer the eggs to a bowl of ice water and let them cool completely. This makes them easier to peel and helps prevent overcooking.

2. Peel and separate the whites from the yolks

Once cooled, peel the eggs and separate the whites from the yolks. It does not have to look pretty. You can chop them finely for a smoother egg salad or leave them slightly larger for more texture.

3. Mix the dressing

Add the mayonnaise, Greek Yoghurt, salt, pepper and paprika in the same bowl as the yolks. Gently mash everything together until the yolks are broken up and you have a nice creamy dressing.

Taste and adjust seasoning as needed.

4. Add the egg whites to the dressing, add greens and serve

Add the egg whites to the dressing. Fold in chopped green onions and serve immediately, or chill the egg salad in the refrigerator for 30 minutes to let the flavors come together.

How to Make Egg Salad High-Protein

Egg salad is already protein-rich, but there are a few easy ways to boost the protein even further.

1. Add Greek Yogurt

Replace all of the mayonnaise with plain Greek yogurt. This adds extra protein while keeping the salad creamy and slightly tangy. I like to do half and half

2. Add Extra Egg Whites

Use 8 eggs instead of 6, but remove 2–3 yolks. This increases the protein without making the egg salad too rich.

3. Mix in Cottage Cheese

Stir in a few tablespoons of blended cottage cheese for a creamy texture and extra protein.

4. Serve with High-Protein Bread

Turn your egg salad into a protein powerhouse by serving it on high-protein bread, whole grain toast, or inside a protein wrap.

Delicious Egg Salad Variations

Once you master the classic version, it’s easy to switch things up.

Avocado Egg Salad

Mash half an avocado into the egg salad and reduce the mayonnaise. It becomes extra creamy and slightly buttery.

Spicy Egg Salad

Add a teaspoon of sriracha, chili flakes, or diced jalapeños for a little heat.

Dill Pickle Egg Salad

Mix in chopped dill pickles and a splash of pickle juice for a tangy twist.

Mediterranean Egg Salad

Add chopped cucumber, olives, and feta cheese for a Mediterranean-inspired version.

Bacon Egg Salad

Stir in crispy chopped bacon for smoky flavor and extra crunch.

What to Serve with Egg Salad

Egg salad is incredibly versatile and pairs well with so many things. Here are a few delicious serving ideas.

Egg Salad Sandwich

The most classic option. Serve egg salad between slices of toasted bread with lettuce and tomato.

Lettuce Wraps

For a lighter option, scoop egg salad into crisp lettuce leaves.

Crackers or Crostini

Serve egg salad as a snack or appetizer with crackers or toasted baguette slices.

Stuffed Avocado

Spoon egg salad into halved avocados for a creamy lunch.

Salad Bowl

Add a scoop of egg salad on top of a green salad with cucumbers, tomatoes, and avocado.

Tips for the Best Egg Salad

A few small tips can make a big difference.

• Cook the eggs according to your desired level of doneness. I like mine well done!
• Chop the eggswhite separately and evenly. This helps create a consistent texture.
• Let it chill. Egg salad tastes even better after resting in the fridge for 30 minutes.
• Mix well.

Storage Tips

Egg salad stores well in the refrigerator. Place it in an airtight container and refrigerate for up to 3 days. Because it contains mayonnaise and eggs, it should not be left at room temperature for more than two hours.

If the egg salad seems slightly dry after refrigeration, simply stir in a spoonful of mayonnaise or yogurt to refresh it.

Do not freeze it! I repeat… Do not FREEZE. Don’t ask me how I know, lol. Egg salad is best enjoyed fresh, and unfortunately, it doesn’t freeze well. The mayonnaise tends to separate during freezing and thawing, leaving you with a watery, oily texture instead of that creamy consistency you want. On top of that, the egg whites can become rubbery and slightly spongy, which affects the overall texture of the dish. For the best results, store your egg salad in an airtight container in the refrigerator and enjoy it within 3–4 days. If you’re meal prepping, it’s better to boil the eggs ahead of time and mix everything fresh when needed.

A Classic Worth Keeping

Egg salad is one of those classic recipes that proves simple food can still be incredibly delicious. With just a handful of ingredients, you can create something creamy, flavorful, and satisfying in minutes.

Whether you’re making a quick lunch, prepping sandwiches for the week, or experimenting with different variations, egg salad is a recipe that’s always worth keeping in your rotation.

Once you try this version, you’ll see just how easy it is to customize. Add herbs, spice, extra protein, or your favorite mix-ins to make it your own.

And if you’re anything like me, you’ll probably find yourself making it again and again.