Classic egg salad is made with perfectly cooked hard-boiled eggs and a flavorful sauce of mayonnaise, mustard, some Greek yogurt and a dash of hot sauce.
What is egg salad?
Classic egg salad consists of diced, hard-boiled eggs tossed in a maynaisse-mustard-based sauce. You can eat it as is or on toast, in a sandwich or in a wrap.
We love making egg salad at the start of the week as a meal prep option to make healthy eating more accessible during the busy week.
Our egg salad recipe is made with Greek yogurt to make the sauce even creamier and richer in protein.
Is Egg Salad Healthy?
Egg salad is high in protein and lower in carbs, making it a nutritious option. It’s also usually gluten-free.
What’s in a Classic Egg Salad Recipe?
Classic egg salad consists of hard-boiled eggs and a flavorful cream sauce made from mayonnaise, some Greek yogurt and spices. Our recipe looks like this:
Hard Boiled Eggs: Feel free to use any method to cook your hard boiled eggs. You need 8 of these.
Mayo and Greek Yogurt: Mayo and Greek yogurt are the base of the sauce for this recipe. Feel free to use any percentage of fat for the Greek yogurt.
Mustard: You will need both Dijon and yellow mustard.
Vinegar and hot sauce: a dash of vinegar and/or hot sauce should not be missing from the classic egg salad. It adds the perfect tang.
Spices: We’ve kept things simple with salt, pepper, and paprika.
How to hard boil eggs for egg salad
We recommend a lightly jammed egg with the egg salad. Here are a few ways to make hard boiled eggs:
Easy Instructions for Classic Egg Salad (Step by Step)
Scroll down to the recipe card for the full written recipe.
- Hard boil eggs: hard boil eggs in any method you prefer. Then transfer them to a cold water bath to cool. Remove the shells and cut into bite-sized pieces.
- Make the sauce: Place all the ingredients for the sauce in a medium bowl and mix together.
- combine ingredients: Mix and mix the sauce and hard-boiled eggs.
- Surcharge: Serve as a salad or eat on toast/sandwich.
variations
Add avocado: Mash a ripe avocado and mix into your egg salad.
Add tuna or shredded chicken: Throw in a can of shredded chicken or tuna for even more protein with every bite!
Add potato cubes: Everyone loves potato salad and when you combine diced potatoes with egg salad you get egg and potato salad!
The Deviled Egg Salad recipe is everything you love in a deviled egg but in egg salad form! Serve as a sandwich or with fries for the ultimate dip.
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How to serve classic egg salad
How it is: grab a spoon (or fork) and eat this as is!
Toast: Toast your favorite bread and spread it on some egg salad. You will not regret it.
Sandwich: Slap some lettuce, tomato, and pickles between two slices of bread and add this egg salad for a fun sandwich idea.
Try it!
Egg Salad Sandwich
Serve this easy egg salad recipe with toasted bread, classic egg salad, and fresh veggies. It’s the perfect light dinner or summer sandwich.
Try it!
Wrap: Add lettuce, diced vegetable sticks, and this egg salad to a wrap for a tasty lunch idea.
storage
Store leftover egg salad in an airtight container in the refrigerator for up to 3-5 days.
Classic egg salad recipe
This classic egg salad recipe is made with perfectly cooked, hard-boiled eggs and a delicious mayo, mustard, and Greek yogurt sauce.
Preparation:15 protocol
Cook:15 protocol
In total:30 protocol
Ingredients
- 8th large hard-boiled eggs
- 1/3 Cup plain Greek yogurt every % works
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1.5 teaspoon white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- â…› teaspoon paprika
- 1/2 teaspoon hot sauce
instructions
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Bring a large pot of water to a boil and carefully add the eggs. Set a timer for 8 minutes. While the eggs are cooking, 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 place the eggs in the water bath for 5 minutes.
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While the eggs are in the water bath, prepare the egg salad dressing. In a bowl, combine Greek yogurt, mayonnaise, mustard, vinegar, salt, pepper, paprika, and hot sauce and mix well. Put aside.
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Peel the eggs and cut the eggs into small pieces. Add the eggs to the sauce and mix until combined. Cover and refrigerate for at least 30 minutes.
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Once cool, serve on a sandwich, toast, etc. as you like.
Tips & Hints
- You are welcome to replace the different types of mustard with other types of mustard.
- Storage: Store in an airtight container in the refrigerator for up to 3-5 days.
nutritional information
Calories: 190kcal Carbohydrates: 2G Protein: 13G Fat: 14G Fiber: 0.1G Sugar: 1G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.