How to make egg salad

How to make egg salad

It’s good to have a classic egg salad recipe up your sleeve. You can get creative with mix-ins and seasonings (lookin’ at you, Cobb Egg Salad), but this recipe is the perfect base.

How long does egg salad keep?

Kept in an airtight container in the refrigerator, egg salad can last somewhere between 3 and 5 days. General rule of thumb: If it starts to smell funky, it’s time to go.

Does this make a good sandwich?

The best. Egg salad sandwiches are highly underrated in our opinion. You can throw a scoop between any type of bread you like, but we like something a little bit crusty for a contrast of textures.

What can I use to replace the mayo?

Greek yogurt is a great substitute for mayo. We suggest using full fat greek yogurt since it has a smoother, less chalky texture than the low fat stuff. If all you’ve got is low fat yogurt, try only substituting half the mayo, so you can maintain the creamy texture while still cutting some calories.

Can I use a different type of mustard?

Totally! We love whole grain mustard, but Dijon would also be delicious. Just don’t leave it out! Mustard gives egg salad a much-needed tang. Trust us, you’ll miss it if it’s not there.

What are some other mix-ins I could add to my egg salad?

So many things! Try adding briny foods like pickles or horseradish for some added brightness. If you’d like to add more vegetables, quartered cherry tomatoes, chopped cucumbers, or even chopped bell peppers would be delicious. In terms of herbs, pretty much anything goes. Basil, tarragon, parsley, cilantro, or any combination of several herbs would be delicious. Just make sure to stick to freshly chopped herbs, egg salad isn’t the best place for dried herbs. In terms of spices, feel free to experiment with your favorites. Looking for heat? Try a little cayenne. Want to add more flavor? Give cumin or garlic powder a try.

How do I boil eggs?

So glad you asked! Check out our step-by-step guide for how to hard boil eggs to get ’em right every time.

Have you made this recipe? Let us know how it went in the comments below.

How to make egg salad

Classic Egg Salad


RESERVE and refrigerate 4 center egg slices for garnish, if desired. CHOP remaining eggs.

MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and celery; MIX well. REFRIGERATE, covered, to blend flavors.

SERVE on lettuce leaves, garnished with reserved egg slices.

Easy 12-Minute Method for Hard-Boiled Eggs: PLACE eggs in a saucepan large enough to hold them in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from the burner. COVER pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). DRAIN. SHOCK the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

This recipe for egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich or stuffed into cherry tomatoes for an impressive appetizer.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

This recipe is an excellent source of choline and a good source of folate, protein and vitamin A.

Our staffers share their favorite way to make this Southern staple.

Southerners sure love them a salad. But what they may love more is using them as weapons of competition. Whether chicken, tuna, ham, or congealed, you can rest assured that someone within a 15 foot radius of you has a family member with an award-winning recipe for one that’s better than whatever community cookbook featured recipe your grandmother makes. You can rest assured that they have memorized the ingredient list as well.

In short, salads speak volumes about who you are as a person. So we asked our editors how they make one of the South’s more controversial salads: the polarizing picnic special known as egg salad. Done right, it can open a whole new world of egg-related dishes; done wrong, it can permanently scar its victim, perhaps for life.

We can all agree that Southern-style egg salad needs some basic building blocks: the best eggs you can find/afford; a viscous binding agent; and balanced textures. But beyond those basics, the personality of the salad maker is revealed.

In the past, our test kitchen has created some unorthodox techniques with egg salad. We’ve added chicken broth-boiled sundried tomatoes to it; we’ve smoked egg whites with applewood; we’ve even strayed from using Duke’s mayo. Now, we all agree simplicity (and Duke’s mayo) is the secret ingredient in the best egg salads.

Here are how our editors make their own versions.

Lisa Cericola, Senior Food Editor
“Egg salad needs something crunchy (finely chopped celery), something sharp (a little Dijon mustard), something green (chopped scallions or dill), and mayonnaise, of course. I stir in the mayo gradually. Egg salad should be more of a spread than a dip, so I start with a small amount of mayo, then add more until it’s the right not-too-runny consistency. I like egg salad on toasted bread with a little lettuce.”

Brennan Long, Social Media Manager
“My egg salad wouldn’t be complete without Duke’s or a few generous dashes of hot sauce. My current favorite is the Handcrafted Hot Sauce from Southern Art. Grainy bread and butter lettuce are also must-haves for my favorite lunchtime sandwich.
PSA: Does anyone else eat ham salad?”

  • Hannah Hayes, Associate Travel Editor
  • “Lately, I’ve been adding April Bloomfield’s lemon caper dressing to rustically chopped eggs, and then slowly adding equal amounts of Duke’s mayo and Atlanta Fresh Greek Yogurt. But I am certainly not going to hate on the basic eggs + mayo + mustard on white bread formula.
  • PSA: I love ham salad.”

Val Luesse, Senior Travel Editor
“I’ve always made the egg salad from a Secrets of the Test Kitchen special edition. It’s real basic, but real good.

Zoe Gowen, Senior Homes Editor
“My egg salad recipe: perfectly boiled eggs, Duke’s mayonnaise, salt and pepper, a touch of garlic salt if i need it, and a bit of French’s yellow mustard. But, I also love the egg salad at the Stone Hollow Farmstead Pantry here in Birmingham because it has thyme in it.”

Introduction: How to Make Egg Salad

How to make egg salad

How to make egg salad

How to make egg salad

Egg salad is the perfect snack, lunch, or breakfast. It can be eaten multiple ways: in sandwiches, with crackers, in wraps, or just by itself. On top of that, it is flavorful, and full of protein. And, it is very easy to make.

Step 1: Ingredients

Ingredients: (serves 6)

10 eggs (approx. 1 week old)

1/2 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

Step 2: Boil the Eggs

First, take your raw eggs, and place them in a large saucepan with water filled up about two inches. Bring quickly to a boil, and then remove pan from heat, and let the eggs finish cooking in the hot water for about another 15 minutes.

For more details see: How to Make Hard Boiled Eggs, which is a recipe I found helpful, or see this helpful instructable: Easy Hard Boiled Eggs.

Step 3: Peel the Eggs

When eggs are almost done through their rest/cook time, create an ice-bath in a large bowl.

When eggs are done cooking, dunk them immediately into the ice bath.

From the ice bowl, pick them out to peel them.

Step 4: Cut the Eggs

After the eggs have been peeled, place each into a wire egg-cutter, and cut one way, then flip egg around, and cut perpendicularly to your last cut. This will make your egg nicely diced.

Step 5: Mix It Up

Once your eggs have been nicely diced, throw all of them into a large bowl.

Throw in the mayonnaise, mustard, salt, and pepper. Mix thoroughly until combined.

Step 6: Done!

Now you have a nice bowl of flavorful, protein-packed egg salad. This can be put in lettuce wraps, in between two pieces of bread as a sandwich, eaten with crackers, or just consumed completely by itself. Enjoy!

How to make egg salad

How to make egg salad

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How to make egg salad

Add a bit of curry to your egg salad! I learned this from my Danish friend! (..and, of course, I grew up with pickle relish in our egg salad! 🙂 )

How to make egg salad

Reply 5 years ago

I guess I’ll try it with curry and dill relish next time 🙂

How to make egg salad

I’ve been using Matt’s method for about a week now. A great way to boil your eggs!

Ever put a little picked relish in your egg salad?

How to make egg salad

Reply 5 years ago

Chuckling. I knew you were Southern with the pickle relish even before I looked at your name. That’s almost the only way I’ve ever eaten egg salad. For that matter, if you came to one of our family reunions, you’d find several bowls of potato salad that included not only boiled eggs but also relish. American by birth, Southern by the Grace of God—

How to make egg salad

Reply 5 years ago

Guilty as charged! I didn’t know that the use of pickle relish would expose my Southern roots 🙂

How to make egg salad

Reply 5 years ago

Thanks for the comment! I’ve never tried relish, I’ll have to do that sometime.

How to make egg salad

I used to make a similar egg salad, but no sauce, just salt, pepper and some delicious butter! It’ll smell so good and will taste even better! *Sigh* It’s 1:17 AM here but I want a bowl now. 🙁

How to make egg salad

1. Diced dill pickles,

3. Garlic powder to taste,

How to make egg salad

Nice write up, glad to see im not the only one who uses the ice techneque lol

How to make egg salad

Reply 5 years ago

How to make egg salad

When I make mine, I use curry powder rather than mustard and seasonings. Yummy! Of course, you can make it using just one egg for that quick sandwich, which is what I do. Different mustards could be interesting too – hot English, mild French or maybe a honey mustard. The important point is to plunge the boiled eggs into iced water, which stops the yolks from going green.

How to make egg salad

Reply 5 years ago

Thanks for the tips! I’ve made this with Dijon mustard, too. Tastes really good that way.

Simple and delicious!

Our Classic Egg Salad is an all-American favorite! No need to over-complicate this simply delicious recipe.

How to make egg salad

Sometimes, as food bloggers, we think that we should be developing exotic, new recipes all the time. But when it comes to a good egg salad, we believe a simple, classic recipe is the best!

A number of years ago, shortly after we started A Family Feast, we made some hard-boiled eggs for Easter egg coloring – as well as for use in our recipe development. As part of our recipe testing, we made quite a few variations of egg salad – some with unique spices, some with fresh herbs, some with avocado and other ingredients. In the end, we decided to share this tried-and-true, Classic Egg Salad recipe – and it’s been a reader favorite ever since!

How to make egg salad

How do you make Classic Egg Salad?

  • Start by boiling your eggs – following the method outlined in our Perfect Hard-Boiled Eggs cooking lesson. In this lesson, we share all of our tips and tricks that will ensure perfectly-cooked (not overcooked) eggs that are easy to peel.
  • We prefer to coarsely chop the egg whites and yolks, so the finished egg salad has a bit of texture as you bite into it.

How to make egg salad

  • Use a good mayonnaise in your egg salad. Our homemade mayonnaise is easy, delicious and extra silky. But if you go the store-bought route, we recommend Hellmann’s mayonnaise. Just keep in mind that it is really easy to put too much mayonnaise in an egg salad, so start with a little, then add more as needed. We think we have the proportions of mayonnaise-to-egg just right in this classic egg salad recipe.
  • Season with a pinch of table salt and white pepper. Table salt is preferred over coarse kosher salt because it will dissolve more easily in your egg salad dressing. Similarly, white pepper is ground more finely than black pepper, plus you won’t see black flecks throughout your egg salad.

How to make egg salad

  • Mix in the mayonnaise and seasonings while the eggs are still warm. This will help infuse the flavors throughout the salad, as well as make it easier to mix together.
  • Cool this classic egg salad completely before serving for the very best flavor.

How to make egg salad

How do I serve Egg Salad?

We love a good egg salad sandwich made with soft, white crusty bread. But it’s also delicious served in a wrap with some chopped lettuce and other veggies. Or, simply serve it scooped on top of fresh lettuce.

How long will Egg Salad last?

Egg salad with last for several days when stored in an air-tight container in the refrigerator. However, we suggest making only as much as you will eat over a day or two.

This recipe originally appeared on A Family Feast in May 2013.

You may enjoy these other egg recipes:

Egg salad has always been an economical mainstay to make at home or to pick up from a restaurant or convenience store. With a third of the global population quarantined or self-isolating during the coronavirus pandemic, now is a good time to revisit this simple, highly adaptable, high-in-protein food.

How to make egg salad

HuffPost asked several chefs and restaurant owners about their best tips for making egg salad.

“Egg salad is some of the best quarantine food, because it is affordable, easy, versatile and, of course, delicious,” said Julia Keister, owner of Lil’s Bagels in Covington, Kentucky. “You can make a lot for just a few dollars and pretty much eat it for any meal.”

Traditionally, egg salad is made from chopped hard-boiled eggs that are combined with mustard, vinegar and/or lemon juice, mayo and ingredients like onion and capers.

The Eggs

First, opinions on eggs vary.

“I think using the best-raised eggs you can find makes any egg dish taste better, especially something like this where eggs are really the highlight,” said Evan Hanczor, chef at the Brooklyn- and Tokyo-based Egg.

Chef Paul Sletten of Rockford, Illinois, restaurants Abreo, Social Urban Bar and Restaurant, and food truck Disco Chicken likes the “super deep orange yolk” of pasture-raised eggs. Sarah Schneider, founder of Egg Shop in New York City, also likes to use pasture-raised.

“That being said, I think everyone is trying to buy sustainable and organic when they can,” Schneider said. “It’s not always the most inexpensive option, so I think people should do what works best for them.”

Keister typically uses local, organic farm eggs, but said the kinds of eggs you use doesn’t make much difference ― “as long as you have a good recipe.”

The Mayo

Next, what kind of mayo should you use? Or do you even use mayo at all?

Egg Shop’s healthy recipe, which can be found in the restaurant’s cookbook, substitutes Greek yogurt for mayo. Schneider said she has “never liked mayo,” but mixing yogurt with olive oil becomes “mayo-light.”

“It’s a bit lighter and brighter,” she said. In the warmer months, Egg Shop serves the egg salad as a condiment on a chicken sandwich. “I love that egg salad is cold, which is why I crave it in the summer,” she said. “I also love that it can be many things to many different people. The openness to different flavor profiles is very on-trend, if you ask me.”

Sletten, however, is all about adding mayo, either Hellmann’s or his homemade version. “As a kid, my mom was a Hellmann’s mayonnaise connoisseur,” he said. “She’d lather that stuff on. When I’m not making my own, I stick with the Hellmann’s.”

At Local Foods in Houston, they mix eggs with house-made aioli, Dijon mustard, fresh chopped parsley, salt and pepper and a dash of truffle oil.

“The aioli is the secret to our egg salad,” said Dylan Murray, Local Foods’ owner and chef-partner. “It’s funny because aioli is an egg-based sauce, but that’s what gives the lush texture. The mustard provides the acid, and the parsley gives that fresh bright flavor. Egg salad is a comfort food but can be decadent at the same time.”

How to make egg salad

For his “pantry recipe,” Levi Rollins, owner of the Houston-based Urban Eats, likes to mix up eggs with cream cheese, mayo, truffle oil, onion and pesto. “My take is merely based on my love of truffle and fresh herbs,” Rollins said. “I also crave a thicker, creamier salad, hence the cream cheese.”

The Texture

Another key to making egg salad is deciding whether to chop the eggs.

Keister said she chops them so they’ll have “some structure,” but Schneider smashes the hard-boiled eggs with her hands. “We like to be playful and get messy,” Schneider said. “Crushing the eggs with your hands can bring a sense of childlike wonder, and who doesn’t want to feel like that, especially right now?”

For Hanczor, the chopping decision depends on the kind of bread.

“If I’m serving egg salad on a baguette or bagel, I kind of like it a bit chunkier, so I’ll give the eggs a rough chop with a knife and they’ll break down a bit more in the bowl when mixing in the other ingredients,” he said. “If on a soft sliced bread, I’ll usually go for a smoother mixture.”

Ziggy Gruber, owner of Houston deli Kenny & Ziggy’s, whips his egg salad — similar to making deviled eggs — in a food processor.

“We use local eggs. We use only Hellmann’s mayonnaise and a little salt and a little pepper. Then we whip it,” Gruber said. “That is it. If you use quality eggs and quality mayonnaise, that’s all you need. We sell approximately 175 pounds [of egg salad] a week.”

Toppings And Mix-Ins

Toppings and mix-ins are just as important as the mayo.

Schneider likes to add bacon bits, and Keister enjoys a slice of crispy bacon on top of a sandwich. At home, Sletten will add Cajun seasoning. Schneider recommended sprinkling hot sauce into the base to give egg salad a spicy kick, and Hanczor suggested minced hot pickled peppers.

“I also like a little smoked paprika, which gives it all a more savory, smoky flavor,” Hanczor said. “If you’ve ever had or seen pickled green coriander berries, those are probably my favorite addition to an egg salad. They offer an amazing salty, tangy pop, kind of like capers but with a bright, cilantro-y flavor.”

“For a creamy Japanese-style egg salad, I’ll toss in a small splash of milk,” Hanczor said. He adds Kewpie mayo to the mixture and serves the salad on Japanese milk bread or a soft pullman loaf.

How to make egg salad

Keister’s more traditional egg salad ― she adds red onion, dill, mayo and some spices ― was influenced by her time living in Brooklyn and visiting a bagel shop every weekend. She has concocted a Jewish deli-inspired sandwich called The Yenta sandwich: egg salad placed between slices of rye bread (or a bagel, if you prefer), pickled green tomatoes, lettuce and chopped liver.

However, there’s a has a catch: “Lil’s does have a secret ingredient in our egg salad that is not in most egg salads.” She wouldn’t divulge the secret.

Pre-Make Your Sandwich

Letting the egg salad marinate a bit can be an important part of the process.

“What I love about egg salad is, I love making it and then eating it later,” Sletten said. “There’s something about the level of the moisture that soaks into the bread. It kind of makes it this school-bag lunch sensation. You know how the sandwich kind of crumples up little and becomes one? I love that aspect of egg salad. I don’t know why. Maybe it’s a childhood memory thing.”

He suggested making the sandwiches — he prefers store-bought wheat bread — and letting them sit for a couple of days before consuming. “If you make it right away, it can be messy and sloppy and fall off the bread,” he said.

Hanczor also recommended making the mixture at least a day in advance so it can “meld into a consistent texture.”

Whether you keep to the classic style of egg salad or decide to get creative, you really can’t go wrong with a quarantine egg salad.

“There’s nothing that doesn’t go well with eggs,” Sletten said.

Keister added: “I always say, people should experiment and make food however they like it — that’s how new recipes are born and great food is invented. I am not sure if there are ingredients that don’t work, but I would say that less is more when it comes to egg salad. It is already a star on its own.”

How to make egg salad

How to make egg salad

This is the best egg salad recipe! Use only seven ingredients including high quality mayonnaise, mustard, relish and spices to make this creamy classic sandwich recipe.

How to make egg salad

My first and only job during high school and college was at a local golf course. For seven wonderful years, I organized carts, catered golf outings and managed the kitchen where we served “Myrtie’s famous egg salad.” Golfers loved to stop by the clubhouse after 9 holes to get a wrapped egg salad sandwich, chips and a drink. Apparently, golf and egg salad go really well together and it’s easy to see why!

Why You Need This Egg Salad Sandwich In Your Life

Eggs are an all-natural protein packed food. They are pure enough that they fit into almost any whole food diet and they can take on the flavors of most any ingredient. Hard boiled eggs can be incorporated into picnic lunches, potluck sides or chopped with sauce and seasonings for an energy giving sandwich over the next 9 holes.

How to make egg salad

Best Egg Salad Recipe

I made hundreds of batches of Myrtie’s flavorful egg salad while I worked at the course… to the point that I could prepare it in my sleep. There were just 7 ingredients: eggs, quality mayonnaise, yellow mustard, sweet relish, salt, sugar and pepper. It may not seem like anything significant, but I promise you that those ingredients give so much flavor to the eggs…it’s the perfect combination of acidic, salt and sweet.

Are you ready to make the best egg salad ever with me?

Come on in to my kitchen!

How to Make Egg Salad

How to make egg salad

Hard boil a dozen eggs, however you prefer. I usually use the Instant Pot when I need them perfectly peeled for deviled eggs, but in recipes where the eggs will be chopped, I use the old-fashioned pan method. Put twelve eggs in a pan of lukewarm water and bring to a boil with the lid off. Boil for four minutes (still no lid) and then turn off the heat, put the lid on, and let the pan sit for an 10 additional minutes. You’ll get perfectly golden yokes every time!

How to make egg salad

Cool eggs for at least 10 minutes in ice water. This is a great step to do the day before. Once cooled, peel them, and place in a bowl with paper towel to absorb the excess water.

How to make egg salad

While your eggs are cooling, gather the simple ingredients: quality mayonnaise, yellow mustard, sweet relish, salt, sugar and cracked black pepper.

How to make egg salad

Chop the eggs into pea size pieces using a pastry blender or a fork.

How to make egg salad

Add in the remaining ingredients and stir well.

How to make egg salad

Even if you’re not coming off the 9 hole, this egg salad recipe is worth the hype and worth your time. Myrtie passed away two years ago at the age of 97, but her beloved golf course and famous egg salad still lives on.

Egg Salad Tips & Notes

How long does egg salad last in the refrigerator? If kept in an airtight container in the refrigerator, egg salad can last for up to three days.

How do I make my egg salad more dry? More wet? You can adjust the consistency of the egg salad by adding more or less mayonnaise to the recipe.

What is high quality mayonnaise? I prefer to use either Duke’s mayonnaise or Hellmann’s mayonnaise in this recipe. Off brands just don’t have the same great flavor.

More Homemade Sandwich Recipes

  • Crockpot Shredded Chicken Sandwiches
  • Grilled Reuben Sandwich Recipe with Homemade Dressing
  • Chicken Salad Recipe with Grapes

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How to make egg salad

Best Egg Salad Recipe

  • Author: meredith
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 1 x
  • Category: Sandwich
  • Method: Sandwich
  • Cuisine: American


Best egg salad recipe that is easy to make with only seven ingredients. You will need high quality mayonnaise to make this recipe.


  • 12 eggs, hard boiled and cooled
  • ¾ Cup quality mayonnaise
  • 3 Tablespoons sweet relish
  • 2 Tablespoons yellow mustard
  • 2 teaspoons granulated sugar
  • ½ heaping teaspoon salt
  • pinch of cracked black pepper


  1. Hard boil the eggs and place them in a large bowl.
  2. When the eggs are cool to the touch, chop them into pea size pieces with a pastry blender or fork.
  3. Mix in the remaining ingredients together and refrigerate the salad.


If you prefer a drier egg salad (one that doesn’t require a napkin!) decrease mayonnaise.

Keywords: how to make egg salad, egg salad sandwich, best egg salad recipe

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How to make egg salad

About meredith

Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice.

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How to make egg saladHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you. Learn more.

Written by Corina Nielsen on February 22nd, 2021

How to make egg salad


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Whether you’re looking for a quick dish for a BBQ, picnic, get-together, or just need something quick and easy to batch cook for the week, this keto egg salad recipe is worth trying.

This keto egg salad is creamy and velvety, while offering a bit of tang that will have you coming back for seconds. Since it requires just a few ingredients and takes virtually no time to prepare, it can easily become a staple in your weekly keto meal plan.

You can enjoy this keto egg salad any way you like. Worthy of holding a place in your lunchbox, breakfast plate, or even as a go-to snack, you’ll find that this recipe is extremely versatile. Read on for different ways to serve, prepare, and tweak this recipe to make it your own.

How to Make Keto Egg Salad

This keto egg salad could not be easier to make (promise!). It contains just three ingredients, calls for very little prep work, and doesn’t require you to use your oven. For this recipe, you’ll need to keep these three items on hand:

  • Large eggs
  • Mayonnaise
  • Celery

Making egg salad is a pretty simple process. First, you’ll need to hard-boil your eggs. You can do this by adding water to a deep pot, adding your eggs, then cooking them on high heat for 7-10 minutes. Once the time has passed, scoop out your eggs, and allow them to cool on a wire rack or on a dish towel. If you own an electric egg cooker, you can use this as well.

Once your eggs have cooled (you can place them in a bowl with cold water to speed up the process), it’s time to peel them. Remove the shell from your eggs, placing the egg white and yolks into a large mixing bowl. From there, you’ll add the mayo, lemon juice, and mustard, mixing thoroughly until well combined.

If you haven’t chopped your veggies yet, grab your cutting board and thinly slice your green onions. Next, finely chop your celery into small bits. Add the celery and onion to your egg mixture, mixing thoroughly.

Recipe Variations on Keto Egg Salad

This easy, low-carb egg salad is delicious on its own. However, if you’d like to spice things up a little and give this recipe your own unique twist, try these recipe variations:

  • Give it a little kick: If you enjoy spicy foods, don’t shy away from adding some heat to this recipe. Add finely chopped jalapeno peppers, a dash of taco seasoning, or half a teaspoon of cayenne to your egg mixture for added kick.
  • Make it deviled: Do you love deviled eggs? Then add a little pickle relish, vinegar, and paprika to your concoction to make deviled egg salad.
  • Transform it into avocado egg salad: Avocado tastes good with anything, and egg salad is no exception. Add half an avocado for an extra creamy egg salad loaded with healthy fats.
  • Add some bacon and dill: Bacon and dill are two flavors that pair extremely well with hard boiled eggs. Add crumbled bacon and a teaspoon of dill for a new take on the classic egg salad.
  • Make it extra creamy: If you tolerate dairy products, try this pro tip. Add a fourth cup of sour cream to your egg mixture, giving it a decadent, extra creamy texture.
  • Turn it into a chicken salad: Do you love chicken salad? Do you love egg salad just as much as you love chicken salad? Combine two of your favorite recipes, mixing shredded chicken, tomatoes, chives, and red onion into your egg salad ingredients.

Egg Salad FAQs

This keto egg salad recipe is pretty straightforward. However, in case you have any lingering questions, here are a few tips and tricks to clear things up before you get cooking.

  • Is mayo keto-friendly? Yes. As long as it’s a high-quality, low-carb mayo free from added sugars. Check the ingredients and purchase a mayonnaise that is made primarily of eggs, olive oil, vinegar, and natural acid like lemon juice.
  • How many carbs are in this recipe? There is just 1 gram of total carbohydrates in this recipe, making it low in net carbs and completely sugar-free.
  • What kind of mustard works best? You can use yellow or dijon mustard in this recipe, depending on your tastes.
  • How should you serve this recipe? You can serve this recipe atop a salad, rolled up into a lettuce wrap, or on its own with a fork.
  • Is this recipe paleo-friendly? Yes, this recipe is vegetarian, gluten-free, paleo, and keto-friendly.

Recipe Benefits: Why Are Eggs Healthy?

Eggs are loaded with nutrients, vitamins, minerals, protein, and healthy fats . Eggs can help reduce the risk of certain diseases, protect your eye and skin health, and can even boost your brain power[ * ][ * ].