There’s something undeniably comforting about egg salad — it’s creamy, satisfying, and incredibly simple to make. I started making this version during my work-from-home lunch breaks when I needed something quick, protein-packed, and actually enjoyable.
Whether you spoon it over crisp lettuce, pile it on toast, or wrap it up in a tortilla, it just works.cWhat I love most? This egg salad is naturally high in protein and keeps me full without feeling heavy — a huge win when you’re trying to eat light but not compromise on flavor.
It’s become a staple in my weekly meal prep, and I’ve gotten creative with how I serve it. Try pairing it with Mashed Potato Puffs for a hearty brunch or a festive Mistletoe Martini during the holidays — you’d be surprised how well it all comes together.
One cooking tip I’ve learned: don’t overboil your eggs. A slightly soft but firm center gives the salad more texture and creaminess.
It’s trending lately because it fits into keto, high-protein, and clean eating lifestyles. In fact, one large egg has about 6 grams of protein — not bad for something so budget-friendly!
What Makes This Recipe a Must-Try?
- Effortless Lunches, Anytime: I first made this during a busy week, and it instantly became my go-to for no-fuss, satisfying lunches. It’s ready in minutes and always hits the spot.
- Endless Flavor Possibilities: Depending on my mood, I switch things up — sometimes I toss in fresh dill, a splash of hot sauce, or chopped pickles. It’s like a new recipe every time!
- A Delicious Way to Hit Protein Goals: With eggs as the base, this salad is naturally high in protein — perfect when I want to eat clean and stay full without relying on boring grilled chicken.
- Versatile for Any Occasion: Whether it’s packed in a lunchbox, served at brunch, or turned into mini sandwiches for a get-together, it fits into any meal plan or vibe.
- Light, But Incredibly Satisfying: Don’t let the simple ingredients fool you — this salad is hearty enough to keep you full while still feeling light and refreshing.
Egg Salad Recipe
Equipment
- Medium saucepan (for boiling eggs)
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
- Fork or potato masher (for mashing eggs, optional)
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- ¼ cup chopped green onion
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon paprika
- salt and pepper to taste
Instructions
- Place the eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, turn off heat, cover, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath to cool quickly.
- Peel the eggs and chop them into small chunks.
- In a bowl, mix chopped eggs with mayonnaise, mustard, green onions, salt, pepper, and paprika.
- Stir everything until well combined and creamy.
- Taste and adjust seasoning if needed.
- Serve chilled on toast, in lettuce wraps, or with crackers.
Nutrition Info:
| Nutrition | Value |
| Calories | 333kcal |
| Carbohydrates | 2g |
| Protein | 13g |
| Fat | 30g |
| Sugar | 1g |
| Sodium | 406mg |
Perfect Tips For Egg Salad Recipe!
- Use a Microplane for Garlic or Add Black Salt: If you’re into depth of flavor, a tiny bit of microplaned fresh garlic or a pinch of kala namak (black salt) can give the salad an addictive umami punch.
- Let the Mixture Sit for 15–20 Minutes Before Serving: Allowing the flavors to meld for a short time really takes the taste from good to great. It becomes creamier, rounder, and more balanced.
- Swap Some Mayo for Greek Yogurt or Crème Fraîche: For a lighter texture and a slightly tangy note, you can replace a tablespoon or two of mayo with full-fat Greek yogurt or crème fraîche—especially great for warmer days.
- Grate the Eggs Instead of Chopping for a Delicate Texture: For a super soft, spread-like consistency, try grating your boiled eggs on the large holes of a box grater. It changes the whole mouthfeel (in a good way!).
- Serve on a Warm Croissant or Stuffed in a Tomato: This isn’t just a sandwich filling. For a café-style vibe, try scooping it into a halved tomato or layering on a freshly baked croissant.
- Don’t Skip the Texture Contrast: Add something crunchy on the side—like radish slices, pickled onions, or even crushed crispy onions—so each bite doesn’t feel too soft.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
