A vibrant, healthy egg salad that works great in sandwiches, on lettuce wraps or simply on its own. Quick to prepare, full of flavor and naturally gluten free. This version is low carb and fits many keto-friendly plans.
The Best Egg Salad Recipe
Simple recipes that deliver big flavor are my favorites, and this egg salad is a perfect example. With just a handful of pantry staples you can make a creamy, well-balanced salad that’s great for lunches, picnics or a quick dinner. It’s easy to scale up if you’re feeding a crowd and holds up well in the fridge for a couple of days.
This recipe focuses on fresh ingredients, a light hand with mayonnaise and sharp flavor from Dijon and lemon. The result is rich without being heavy and not overly wet, so it works beautifully in sandwiches or wrapped in lettuce leaves.
Why I love this recipe
Flavorful – the balance of mayonnaise, Dijon mustard, lemon and chives brings the eggs to life.
Quick – once the eggs are cooked, the salad comes together in minutes.
Healthy options – you can use a lighter mayonnaise or make your own to control ingredients. This recipe is naturally low in carbs and gluten free.
Stable texture – it stays thick and doesn’t become watery after a day or two in the refrigerator when prepared as directed.
Ingredients
Good egg salad starts with perfectly cooked hard boiled eggs. They should be firm but not dry, and easy to chop into uniform pieces so each bite is balanced.
If you have an Instant Pot, it makes consistent, hands-off hard boiled eggs. If not, you can cook them on the stovetop using the method below.
Here are the ingredients used in this recipe:
- Hard boiled eggs — chopped into bite-sized pieces
- Red onion — finely chopped for color and a mild onion flavor
- Celery — diced small for crunch
- Mayonnaise — store-bought or homemade
- Dijon mustard
- Lemon juice — a splash to brighten the flavors
- Chives — fresh or dried, chopped
- Salt and black pepper — to taste
How to make hard boiled eggs on the stovetop
If you don’t use an Instant Pot, follow this stovetop method:
- Bring a pot of water to a rolling boil with enough water to fully cover the eggs.
- Gently lower the eggs into the boiling water, reduce heat slightly so the pot simmers, cover, and cook for 12 to 14 minutes.
- Transfer the eggs to a bowl of cold water to stop cooking and cool them quickly.
- To peel, gently roll each egg on the counter to crack the shell, then submerge in water for a minute — the shell will loosen and peel off more easily when you start at the wider end.
How to make
Once the eggs are cooked and cooled, this salad comes together in a few simple steps:
- Place the chopped eggs, red onion and celery in a large bowl.
- Add mayonnaise, Dijon mustard, lemon juice, chopped chives, salt and black pepper.
- Gently fold everything together until coated but not mushy. Taste and adjust seasoning.
- Serve immediately, or refrigerate for a short time to let the flavors meld.
Egg salad variations
You can customize this base in many ways depending on the flavor profile you want:
- Add chopped pickled jalapeños and a teaspoon of their juice for heat.
- Mix in diced pickles and a splash of pickle juice for tang.
- Stir through crumbled cooked bacon for smoky richness.
- Fold in chopped green chilies and cilantro for a fresher, slightly spicy twist.
- Use red pepper flakes and smoked paprika for a bold, smoky spice.
How to serve
- Classic sandwich: pile the egg salad between slices of bread, add crisp lettuce and a slice of tomato if desired.
- Lettuce wraps: spoon the salad into butter lettuce or romaine leaves and top with extra chives.
- On its own: serve chilled as a simple salad or side dish for a light meal.
Recipe tips
- Use fully set hard boiled eggs — not undercooked or overcooked — for the best texture.
- Keep the amount of liquid low so the salad stays thick; if you use pickle or jalapeño juice, add it sparingly (about 1 tsp).
- Make sure the eggs are cool before combining with the dressing to prevent loosening the mixture.
- Dice the onion and celery smaller than the eggs for a balanced bite and pleasant texture.
- Store in the refrigerator for up to 2–3 days; discard if it becomes watery or develops an off smell.
Recipe
The Best Egg Salad Recipe
Ingredients
- 6 hard boiled eggs, chopped
- 1/2 small red onion, chopped
- 1 stalk celery, chopped
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chives, chopped
Instructions
- Prepare hard boiled eggs using your preferred method (Instant Pot or stovetop). Cool and peel the eggs.
- If using stovetop: bring a pot of water to a boil, gently lower the eggs in, cover and simmer for 12–14 minutes. Transfer to cold water to cool, then peel.
- Combine chopped eggs, red onion, celery, mayonnaise, Dijon mustard, lemon juice, chives, salt and pepper in a large bowl. Mix gently until just combined.
- Serve topped with extra chives in a sandwich, on lettuce leaves, or on its own.
Notes
- Keep liquids to a minimum to avoid a watery salad. If adding pickle or jalapeño juice, use no more than 1 teaspoon.
- Use cold eggs to help the salad remain thick and maintain texture.
- Egg salad stores well in the fridge for 2 to 3 days. Discard if it becomes watery or smells off.
- Not suitable for freezing.