This egg salad recipe is my favorite to make anytime of the year. Not only is it easy to make, but it's incredibly flavorful. Truly the perfect make-ahead recipe for lunches for those busy weeks.

There are days where I look at the clock and somehow it's already 2PM. I realize that I'm starving and have limited options for groceries. But I'll tell you what I always have on hand- eggs! I immediately knew that I could make a delicious egg salad. Success!

I love simple and quick recipes that can easily double as breakfast, lunch or snack. Today's egg salad is no exception. You'll appreciate that this recipe has 6 basic ingredients and made in one bowl.

Why You'll Love This Egg Salad Recipe

Made in 1 bowl
Quick & easy recipe- just 10 minutes
Just 6 ingredients
Can be made ahead
Versatile- make a sandwich, serve with crackers or make a wrap
A classic recipe

Egg Salad Ingredients

This egg salad recipe has just 6 basic ingredients- no surprises!

Eggs: You need 8 large hard boiled eggs. If you don't know how to hard boil eggs, take a look at how to make them here. Make sure the eggs are cooled before making the egg salad.
Mayo: The mayo is what holds everything together.
Mustard: The mustard adds a nice little tang to the egg salad without being too overpowering. You can use regular yellow mustard or whole grain mustard. Both are delicious, it's just based on preference.
Parsley: It adds freshness to the egg salad.
Salt & Pepper: Both of these are for flavor. If you're like me, add a bit more black pepper.

Overview: How To Make Egg Salad

Make the Hard Boiled Eggs: This is how I've made hard boiled eggs for years and it works every single time. This takes at most 12-14 minutes.
Chop the Eggs: You want to chop the eggs in roughly even sizes but not too big otherwise the egg salad doesn't come together as well.
Add Everything Into a Bowl: Combine all the ingredients together and mix until everything is evenly coated. Give it a taste- you may want to add more salt or pepper. I personally love to add in extra black pepper.
Serve: Pile it high between 2 slices of toasted bread for a delicious egg salad sandwich, add it on salad, dive into it with some crackers, or eat it plain straight from the bowl!

Make This Recipe Lighter

If you're someone that is looking for lighter recipes this time of year, you can easily adjust this recipe. While everyone has their own version of "healthy", this recipe is packed with protein.

Use Greek Yogurt: Make sure that you're using unflavored Greek yogurt. You can either swap the mayo completely for Greek yogurt or you can use ½ cup mayo and ¼ cup yogurt. The lower the fat of yogurt, the lower the calories and fat.
Use the Egg Whites: Before you chop the hard boiled eggs, you can slice them in half and remove the yolk. While the yolk is healthy, it has higher fat. Or you can even do that for half the eggs.
Use Avocado: If you're an avocado fanatic like I am then you add mash or blend an avocado and use ¼-1/2 cup mayo or Greek yogurt.

FAQ

What are the main ingredients of egg salad?

There are typically five main ingredients: hard boiled eggs, mayonnaise (or Greek yogurt), mustard, parsley, salt and pepper.

How long does egg salad last in the fridge?

At most, egg salad will keep for up to 3-4 days in the fridge when stored in an airtight container.

How do you break up eggs for egg salad?

You want to chop the eggs in roughly even sizes but not too big otherwise the egg salad doesn't come together as well. You will quarter the egg and then chop from there.

To be honest, I was never a huge fan of egg salad recipes, especially store bought. I found that they were too mushy, had way too much mayo or just an odd taste. This egg salad is nothing like that. It's chunky and there's just enough to hold the ingredients together.

More Egg Recipes To Try