Classic egg salad is made with perfectly cooked hard-boiled eggs and a tangy sauce made from mayonnaise, mustard, a little Greek yogurt, and a dash of hot sauce.
What is egg salad?
Classic egg salad is made of diced hard boiled eggs tossed in a maynaisse and mustard-based sauce. You can eat it as-is or on toast, in a sandwich, or a wrap.
We love making egg salad at the beginning of the week as a meal-prep option to make healthy eating more accessible doing the busy work-week.
Our egg salad recipe is made with the addition of Greek yogurt to make the sauce even more creamy and protein-packed.
Is egg salad healthy?
Egg salad is high in proten and lower in carbs making it a nutritious option. It’s usually gluten-free, too.
What is in a classic egg salad recipe?
Classic egg salad is made with hard-boiled eggs and a tangy, cream sauce made from mayonnaise, a little Greek yogurt, and spices. Here’s what our recipe calls for:
Hard Boiled Eggs: feel free to use any method to cook your hard boiled eggs. You’ll need 8 of them.
Mayo and Greek yogurt: mayo and Greek yogurt are the basis of the sauce for this recipe. Feel free to use any fat % for the Greek yogurt.
Mustard: you’ll need both dijon and yellow mustard.
Vinegar and Hot Sauce: a dash of vinegar and/or hot sauce is a must when making classic egg salad. It adds the perfect tang.
Spices: we kept things simple with salt, pepper, and paprika.
How to Hard Boil Eggs for Egg Salad
We recommend a slightly jammy egg for egg salad. Here are a few ways to make hard boiled eggs:
Simple Instructions for Classic Egg Salad (step by step)
Scroll down to the recipe card to get the full, written recipe.
- Hard boil eggs: hard boil eggs in any method that you prefer. Then, transfer them into a cold water bath to chill. Remove the shells and chop them into bite-sized pieces.
- Make the sauce: add all the ingredients for the sauce into a medium bowl and mix to combine.
- Combine ingredients: toss the sauce and hard-boiled eggs together and mix to combine.
- Serve: serve as a salad or eat on toast/sandwich.
Add Avocado: mash a ripe avocado and mix it in with your egg salad.
Add Tuna or Shredded Chicken: toss in a can of shredded chicken or tuna for even more protein in every bite!
Add Diced Potatoes: everyone loves potato salad and when you combine diced potatoes with egg salad, you get egg and potato salad!
This deviled egg salad recipe is everything you love about a deviled egg, but in egg salad form! Serve as a sandwich or with chips for the ultimate dip.
How to Serve Classic Egg Salad
As-Is: grab a spoon (or a fork) and eat this as-is!
Toast: toast your favorite piece of bread and spread on some egg salad. You won’t regret it.
Sandwich: slap some lettuce, tomato, and pickles in between two pieces of bread and add this egg salad for a fun sandwich idea.
Egg Salad Sandwich
Serve this easy egg salad recipe with toasted bread, classic egg salad, and fresh veggies. It is the perfect easy dinner or summer sandwich.
Wrap: Add lettuce, diced veggie sticks, and this egg salad to a wrap for a yummy lunch idea.
Store leftover egg salad in an airtight container in the fridge for up to 3-5 days.
Classic Egg Salad Recipe
- 8 large hard-boiled eggs
- 1/3 cup plain Greek yogurt any % works
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1.5 teaspoons white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- 1/2 teaspoon hot sauce
- Bring a large pot of water to a boil and gently add the eggs. Set a timer for 8 minutes. While the eggs are boiling, prepare a large ice water bath in a large bowl. After 8 minutes, remove the eggs from the boiling water with a slotted spoon and set the eggs in the water bath for 5 minutes.
- While the eggs are in the water bath, prepare the egg salad sauce. Add the Greek yogurt, mayonnaise, mustards, vinegar, salt, pepper, paprika, and hot sauce to a bowl and mix until well combined. Set aside.
- Peel the eggs and chop the eggs into small pieces. Add the eggs to the sauce and mix until combined. Cover and refrigerate for at least 30 minutes.
- Once chilled, serve ad desired on a sandwich, on toast, etc.
Tips & Notes
- Feel free to substitute the different types of mustards with other kinds of mustards.
- Storage: store in an airtight container in the fridge for up to 3-5 days.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Thanks for your recipe! My son really like egg