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Classic Egg Salad

Classic Egg Salad

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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

1. Boil the Eggs

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 Peel

Transfer eggs to an ice bath and let cool for about 5 minutes. Peel and pat dry.

3. Chop the Eggs

Roughly chop the eggs into bite-sized pieces and place them in a mixing bowl.

4. Make the Egg Salad

Add 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 Salad

Divide the mixed greens among four bowls or plates. Spoon a generous portion of egg salad over the top.

6. Garnish and Serve

Top 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.

  • Author: Emma
  • 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

Find it online: https://greatfoodrecipe.com/classic-egg-salad/

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