If you’re looking for a simple, protein-packed meal that’s both refreshing and satisfying, this Classic Egg Salad served over greens is the perfect solution. Instead of piling egg salad onto bread, this lighter version is served on a bed of crisp leafy greens, creating a balanced meal that’s creamy, flavorful, and naturally low in carbs. It’s a great option for quick lunches, light dinners, or easy meal prep.
This recipe combines perfectly cooked hard-boiled eggs with creamy mayonnaise, tangy mustard, and crunchy celery, creating the classic egg salad flavor everyone loves. Fresh herbs and a squeeze of lemon juice add brightness, while the bed of mixed greens gives the dish a fresh and wholesome twist. The result is a satisfying salad that feels both comforting and healthy.
One of the best things about egg salad is how quick and versatile it is to prepare. With just a handful of pantry staples, you can whip up this dish in under 20 minutes. It’s ideal for busy weekdays when you want something homemade but don’t have a lot of time to cook.
Whether you’re serving it as a light lunch, meal-prep salad, or a healthy alternative to egg salad sandwiches, this classic egg salad over greens is a timeless recipe you’ll want to make again and again. Plus, it’s easy to customize with your favorite add-ins like avocado, bacon, fresh dill, or crunchy pickles.
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Classic Egg Salad
This Classic Egg Salad served over fresh greens is a light, creamy, and satisfying dish that works perfectly for lunch, meal prep, or a quick healthy dinner. Tender chopped hard-boiled eggs are mixed with creamy mayonnaise, tangy mustard, crisp celery, and a hint of fresh herbs. Instead of serving it on bread, this version is layered over crisp salad greens for a refreshing, protein-packed meal that’s both simple and delicious.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
For the Egg Salad
8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 cup celery, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
For Serving
4 cups mixed salad greens (spring mix, romaine, or butter lettuce)
Optional: sliced avocado, cherry tomatoes, cucumber, extra chives
Instructions
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
2. Cool and PeelTransfer eggs to an ice bath and let cool for about 5 minutes. Peel and pat dry.
3. Chop the EggsRoughly chop the eggs into bite-sized pieces and place them in a mixing bowl.
4. Make the Egg SaladAdd mayonnaise, Dijon mustard, lemon juice, celery, red onion, chives, salt, pepper, and paprika. Gently fold everything together until creamy but still slightly chunky.
5. Assemble the SaladDivide the mixed greens among four bowls or plates. Spoon a generous portion of egg salad over the top.
6. Garnish and ServeTop with optional garnishes like avocado slices, cherry tomatoes, cucumber, or extra herbs. Serve immediately.
Notes
Cooking Tips
Perfect Hard-Boiled Eggs
Adding eggs to cold water and letting them sit covered after boiling helps prevent rubbery whites.
Creamier Texture
Mash one egg yolk separately with the mayo before mixing everything together for extra creaminess.
Extra Crunch
Add diced pickles, relish, or chopped radishes for more texture and tangy flavor.
Make Ahead Friendly
Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
Variations
Avocado Egg Salad
Replace half of the mayonnaise with mashed avocado for a healthier, creamy twist.
Mediterranean Egg Salad
Add chopped olives, cucumber, feta cheese, and a drizzle of olive oil.
Bacon Egg Salad
Mix in crispy crumbled bacon for extra smoky flavor.
Dill Pickle Egg Salad
Add chopped dill pickles and fresh dill for a tangy, deli-style version.
Spicy Egg Salad
Stir in a dash of hot sauce, cayenne pepper, or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 17g
