Quick Summary
This is the BEST classic egg salad recipe! It’s made with hard boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, crisp celery, a squeeze of fresh lemon juice, green onions, and fresh chives. It’s the perfect recipe for using up hard boiled eggs and a favorite at Easter time.
Easter is on Sunday and that means we will be up to our eyeballs in hard-boiled eggs. We always dye way too many eggs, but it is so fun! Plus, I love having extra hard boiled eggs to make deviled eggs and Egg Salad!
I love making Avocado Egg Salad, but classic Egg Salad is a MUST. I have been making this recipe for years and it is a favorite at our house.
This classic egg salad is made with simple ingredients and is super easy to make. Once you have your hard boiled eggs, it comes together in no time.
It is the perfect salad to make for Easter, spring, baby showers, bridal showers, picnics, or for an easy everyday lunch! Egg salad is always a good idea!
How to Make Egg Salad
The good thing is that this is an easy Egg Salad to make. You can whip it up in no time!
- First, peel your hard boiled eggs, we don’t want any shells in our egg salad. Give the eggs a rough chop with a sharp knife.
- In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. I use half Greek yogurt and half light mayo. I love the boost of protein from the Greek yogurt. If you don’t care for Greek yogurt, you can use all mayonnaise. The lemon juice also brightens up the egg salad, it’s a nice touch!
- Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
- Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
- Serve or refrigerate until ready to use.
Egg Salad Variations
If you want to jazz up your classic egg salad, here are a few ideas.
- Stir in pickle relish or finely chopped pickles.
- Add a sprinkle of paprika or smoked paprika.
- Mix in everything bagel seasoning, always a good idea!
- Add a dash of hot sauce for a little kick.
- Finish with chopped fresh parsley or dill.
- Add arugula or other greens to your egg salad sandwich. Radish slices also add a nice crunch!
How to Eat Egg Salad
There are lots of ways to enjoy egg salad and that is a very good thing because if you are like us, you will be eating A LOT of egg salad after Easter:)
You can make a sandwich, put it in a wrap, serve with crackers or chips, put in a lettuce cup, or add it on top of a bed of greens. You can also eat it plain, right from the bowl.
What is the best bread for egg salad sandwiches? You can use hearty whole grain bread, sourdough bread, white bread, croissants, or even bagels! Gluten-free bread also works well if you need a gluten-free option.
How to Store
The egg salad will keep in a sealed container in the refrigerator for up to 5 days. Make sure you don’t leave it sitting out on the counter, it needs to be properly chilled. I don’t recommend freezing egg salad.
More Salad Recipes
Egg Salad
This is the BEST classic egg salad recipe! It’s made with hard boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, crisp celery, a squeeze of fresh lemon juice, green onions, and fresh chives. It’s the perfect recipe for using up hard boiled eggs and a favorite at Easter time.
- 6 hard boiled eggs peeled and roughly chopped
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/3 cup finely diced celery
- 1/4 cup sliced green onions
- 1 tablespoon chopped chives
- Kosher salt and freshly ground black pepper to taste
In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
Serve or refrigerate until ready to use. You can serve the egg salad in bread, in a wrap, with crackers, in a lettuce cup, on top of a bed of greens, or plain.
Other optional mix ins: chopped fresh dill or parsley, finely chopped pickles, a sprinkle of paprika or everything bagel seasoning, or a dash of hot sauce.
The egg salad will keep in a sealed container in the refrigerator for up to 5 days.
Calories: 174kcal, Carbohydrates: 2g, Protein: 11g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 283mg, Sodium: 176mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 529IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg
Have you tried this recipe?
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Photos by Olive and Mango
