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This easy egg salad recipe is the perfect 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!
![Egg Salad](https://www.skinnytaste.com/wp-content/uploads/2019/01/Egg-Salad-Finals-5.jpg)
Best Egg Salad Recipe
I meal prep a batch of this egg salad practically every week! It’s such an easy, affordable, 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 Instant Pot Hard Boiled Eggs (the shells come off so easy) or Air Fryer Hard Boiled Eggs, or you can use this stove top Hard Boiled Eggs method.
![Egg Salad Sandwich](https://www.skinnytaste.com/wp-content/uploads/2019/01/Egg-Salad-Finals-11.jpg)
Why This Works
- Budget Friendly: Making it from scratch saves even more money!
- Easy: Just boil the eggs, peel and mix with the remaining ingredients.
- Make Ahead: Make it once for meals to eat throughout the week.
- Fast: Takes less than 30 minutes to make.
- Fits many dietary restrictions: gluten-free, low-carb, high protein, keto friendly
Ingredients
This simple salad has only 7 ingredients. Here’s what you’ll need!
- Boiled Eggs: Use large eggs, preferably Organic and humanely raised if your budget allows.
- Mayo: You can use regular or light mayo. If following Whole30 if 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 can do this on the stove, instant pot or 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.
- Combine the cooked eggs in a bowl with mayonnaise, red or green onion, salt, pepper and stir, and garnish with paprika.
- Eat right away or refrigerate until ready to eat.
What Do You Put In Your Egg Salad?
I keep my salad pretty simple, a little mayonnaise, red onion, salt, pepper, paprika and some 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 such as 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 few capers
Ways To Serve
- Make a sandwich on 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 will last in the refrigerator in an airtight container 4 to 5 days.
![hard boiled eggs](https://www.skinnytaste.com/wp-content/uploads/2019/01/Egg-Salad-Finals-1-550x825.jpg)
![eggs, red onion, mayo, chives](https://www.skinnytaste.com/wp-content/uploads/2019/01/Egg-Salad-Finals-4-550x825.jpg)
![egg salad](https://www.skinnytaste.com/wp-content/uploads/2019/01/Egg-Salad-Finals-7-550x825.jpg)
![egg salad](https://www.skinnytaste.com/wp-content/uploads/2019/01/Egg-Salad-Finals-9.jpg)
More Hard Boiled Egg Recipes
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
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