Description
This Classic Egg Salad is a quick, affordable, protein-packed meal made with simple ingredients and ready in under 30 minutes. It’s creamy, versatile, naturally gluten-free, and perfect for sandwiches, wraps, lettuce cups, or a light snack. Ideal for meal prep, family lunches, picnics, or busy weekdays, this easy egg salad recipe is a timeless favorite with endless customization options.
Ingredients
Scale
Main Ingredients:
- 6 large eggs – hard-boiled and peeled
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 teaspoon yellow mustard (or Dijon for more tang)
- Salt and pepper to taste
Optional Add-Ins:
- Chopped celery
- Green onions
- Fresh dill
- Paprika
- Pickle relish
- Avocado
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath, cool, and peel.
- Chop or mash: Mash the eggs with a fork to your preferred texture — chunky or smooth.
- Mix ingredients: Combine eggs, mayo, mustard, salt, and pepper in a mixing bowl.
- Adjust seasoning: Add more mayo or mustard for desired creaminess and tang.
- Serve or store: Enjoy immediately or refrigerate in an airtight container for up to 3 days.
Notes
- Healthy swaps: Use Greek yogurt, avocado mayo, or add chopped spinach/kale.
- Serving ideas: Make sandwiches, wraps, lettuce cups, or pair with crackers/veggie sticks.
- For crunch: Add celery, green onions, or fresh herbs.
- Avoid sogginess: Don’t overdo the mayo and always season well.
- Storage: Best stored up to 3 days; avoid freezing.
- Meal prep tip: Boil eggs in bulk and mix dressing ahead of time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: classic egg salad, easy egg salad recipe, quick lunch ideas, gluten-free egg salad, protein-packed lunch