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This is going to be your stalwart, go-to Egg Salad Recipe. Nothing fancy here, but sometimes that’s what you want—it’s creamy and crunchy (thanks celery!), protein-packed, and punchy (hat tip to Dijon and dill!).

Egg salad recipe on toast with tomatoes and arugula

Why You’ll Love This Simple Egg Salad Recipe

  • This Egg Salad Is Anything But Basic. Yes, it’s simple! No, it’s not Avocado Egg Salad! But just because it’s a classic, doesn’t mean it’s boring. With its bright ingredients and layers of texture, I’m happy to report that, while simple, this egg salad recipe is a WIN.
  • My Secret for Egg-cellence. I make a few different versions of egg salad, but they all begin with the same base: four whole eggs, plus two egg whites. Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy.
  • Easy to Make. Because when you’re making lunch, you want no-muss, no-fuss. Make the hard-boiled eggs in advance and this egg salad recipe comes together lickety-split.
Hard boiled eggs for egg salad recipe

5 Star Review

“This is delicious! I would not change a thing!”

— Lisa —

How to Make Egg Salad

The Ingredients

For the Egg Salad:

  • Hard-Cooked Eggs. You can boil them in water, or try Instant Pot Boiled Eggs or Air Fryer Hard Boiled Eggs.
  • Celery. This adds fresh flavor, but even more importantly, a nice crisp texture!
  • Plain Non-Fat Greek Yogurt. Or mayo if you prefer. Greek yogurt is creamy and high in protein, making this egg salad recipe ultra filling.
  • Dijon Mustard. The sharp flavor of Dijon punches up the flavor. KA-POW!
  • Fresh Dill. Not into dill? Try chives or tarragon.

For Serving:

  • Bread. I like to use whole grain bread, but you can use any kind you like or have on hand.
  • Toppings. Arugula, tomato, dill, or anything else you want to add. It’s up to you!

The Directions

Overhead view of ingredients for egg salad in mixing bowl
  1. Prep the Eggs. Peel them and cut them into a rough dice.
  2. Combine. Add the eggs to a mixing bowl and stir them together with the rest of the ingredients.
  3. Serve. Add this egg salad recipe to toasted bread with tomatoes and arugula and ENJOY!
Egg salad recipe served on whole grain toast

More Ways to Serve Egg Salad

  • Pitas. Instead of bread, tuck the egg salad into pitas. Stuff some sprouts or greens inside too!
  • Crackers. Crackers and egg salad is basically a Lunchable for adults.
  • Lettuce Wraps. Choose a sturdy, cuppable lettuce like Bibb and spoon the egg salad into the leaves.
  • Egg Salad Salad. Or just scoop the egg salad over a bed of greens.
Toast with egg salad, arugula, and tomatoes

Recipe Tips and Tricks

  • Add All the Yolks If You’d Like. If you prefer a little more richness (or enjoy the full-on egg factor), feel free to toss in the last two yolks as well.
  • Try Other Add-Ins. Capers, relish, chopped pickles, green onions, red onion, a squeeze of lemon juice—there’s so much room to make this egg salad recipe your own! (These Curried Deviled Eggs are good inspiration.)
  • Taste and Adjust. The beauty of egg salad is that when all is said and done, you can give it a taste and tweak it to your liking. Add more herbs, extra black pepper, whatever!

Egg Salad

4.56 From 36 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 15 minutes
Total: 15 minutes

Servings: 3 servings
With fresh dill, crunchy celery, and Greek yogurt, this simple egg salad recipe is creamy, flavorful, and packed with protein. An easy lunch!

Ingredients
  

For the Healthy Egg Salad:

  • 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
  • ¾ cup diced celery about 3 medium stalks
  • ¼ cup plain non-fat Greek yogurt
  • 1 teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh dill

For Serving:

  • Whole grain bread toasted (for 4 open faced sandwiches)
  • Arugula tomato, additional chopped fresh dill

Instructions
 

  • Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my 
    Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
  • Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.

Video

Notes

TO STORE: Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.

Nutrition

Serving: 1(of 3) without breadCalories: 125kcalCarbohydrates: 2gProtein: 11gFat: 7gSaturated Fat: 2gCholesterol: 249mgFiber: 1gSugar: 1g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This recipe tastes like my mom used to make when I was a kid. She taught me everything I know. Just wish she was still with us because everything she made always tasted better. I’m looking for some new recipes and I think yours is close to the home cooking I grew up with, so I’ll be visiting your site a lot more. Thanks for your recipes.5 stars

  2. Wonderful, fast, easy and delicious. Food has become so expensive lately and it’s so nice to find really good recipes which don’t require a boat load of ingredients. I’ll definitely save this recipe and make it again. Thanks, Erin!5 stars

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