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!).
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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.
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
- Prep the Eggs. Peel them and cut them into a rough dice.
- Combine. Add the eggs to a mixing bowl and stir them together with the rest of the ingredients.
- Serve. Add this egg salad recipe to toasted bread with tomatoes and arugula and ENJOY!
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.
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
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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
Nutrition
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Eggs are a great source of protein—and they’re not just for breakfast! Here are some more of my favorite egg recipes.
Oh my gosh I love when you read my mind! I knew I wanted to make an egg salad sandwich for lunch today, but I wanted to change up my boring mustard and pepper mix. Now I found the recipe I’m going to use!! THANK YOU :)
I’m so glad it’s timely Marina! Thank you!
I would totally make this, I use Greek yogurt for everything! Pinning and sharing! It really looks delicious!
oh yummy! This looks so good Erin and I just ate breakfast! ha Happy Easter and have a great weekend! Love ya!
I loooove dill in my egg salad, and love that you lightened it up with greek yogurt! I usually go half and half, but think I might have to give the all greek yogurt method a shot. BTW, your hard boiled eggs are PERFECTION!
I couldn’t help but read your phrase as an “exciting egg-caption.” ;-) This looks fantastic!
What a cool use of the greek yogurt here! Love the creaminess :)
I love egg salad and I always make it with Greek yogurt as well, because it is healthier and even more flavourful than mayo. Love your pictures too ;-)
I’m fairly certain anything on top of toast makes my giddy. Why is that? You put something yummy on toast and it’s transforms into an event. Anyway, I feel you on the lunch issue. For probably six months, the hubby and I were eating the same thing for lunch everyday. It was easy.
And then, we were sitting there one night, crashed on the couch just staring at the window and started talking about how boring – BORING – lunch has been. I’ve been trying to mix things up. This is perfect inspiration. Thank you.
I LOVE egg salad, and I only make it with dill! Especially delish paired with smoked salmon…yum! Beautiful recipe and photos!
My lunch is usually pretty straight forward but this looks amazing! Must try this one.
Thanks Vivian! I hope you enjoy it.
Yummy! Sounds like my type of salad. I will have to try.
Looks great. A friend of mine makes her egg salad with Hummus as a creamy base. Have you ever tried that?
Greetings from the student kitchen, Johanna.
I haven’t but that does sound tasty. Thanks for the idea!
I made this today and it was AMAZING! Followed the
recipe exactly and it tasted perfect. Thanks for the great recipe!
Sarah, I am SO excited to hear this! Thank you for trying it and for leaving this wonderful review!
Hello! Are there alternatives for celery?
Hi! You can simply omit it. The egg salad won’t have as much crunch, but will still have nice flavor.
I was looking for a go-to recipe that was simple, healthy and filling for my lunch. This recipe perfectly blends into those categories and not to mention, it looks incredibly delicious as well! I love how you substituted the mayo and opted for the Greek yogurt, making it a low-calorie yet fulfilling recipe. I was wondering if you could eat this straight from the bowl instead of topping it with a slice of bread?
Does you’re serving size (1 of 3) mean one third of the whole batch? Trying to entertain my delicious meal into My Fitness Pal. Thank you!
Hi Jenna, yes, that’s correct! I’m happy to hear you enjoyed the recipe. Thank YOU for leaving this wonderful comment!
Oops…trying to ENTER not entertain. :-) PS. Delicious recipe and so easy to make! Thank you!
I made this yesterday for lunch for a couple of days this week, and it’s delicious! Next time I will do one less celery stalk however, and I also added some onion. I was so looking forward to lunch today because it looked so good while I was making it last night.
I’m so happy to hear you enjoyed the recipe, Grace! Thanks for sharing your tweaks and taking the time to leave this nice review!
Will this recipe work with regular salt rather than kosher salt? How does this affect the taste?
Hi L.M., I prefer to use kosher salt because I find that regular table salt can have a metallic taste from the added iodine. But if you don’t have any kosher salt, I think you could use regular. I’d start with a little less and then add more if needed since regular salt can sometimes taste saltier than kosher. I hope you enjoy the egg salad!
Thank you. we’re making this recipe tonight,
So is kosher salt, salt that has the metallic taste removed? Do they remove the iodine from kosher salt too?
Good question, Mark! The metallic taste in table salt comes from the iodine (technically potassium iodide) that is added to the salt. Kosher salt doesn’t have that added.
Very delicious !!
I made the avocado egg salad as well, I actually prefer the avocado one even though I love dill !!!
Both very delicious, and easy to make !
I’m so happy to hear you enjoyed the recipe, Sinisa! Thank you so much for trying it and letting me know how it went!
I found this a bit bland, so I added about half a cup of green onion, and a few tablespoons of finely chopped parsley. And I used all of the egg yolks, as they are high in Omega-3. The arugula is great with it too.
The green onion and parsley sound like delicious additions! Thank you so much for taking the time to leave your feedback, Scott!
Have been wanting egg salad and wondered about making it with Greek yogurt. Found your recipe and am boiling the eggs now. I am not a Dijon mustard fan, so I will substitute yellow mustard. I may chop up some dill pickles and throw them in. For people following the new Freestyle Weight Watchers plan, the egg salad is 0 points! Superb!
Gail, I’m so glad you found the recipe, and I hope you enjoy the salad!
Love finding simple recipes (because I am a terrible cook) that I can feel really good about. Egg salad is something I always avoided because of the mayo factor, but this recipe has brought it back to my lunch box.
Thank you :)
HOORAY Julia, I’m so glad this recipe is a hit for you. Thanks so much for giving it a try and taking the time to leave this wonderful review!
Such a great way to use up all our leftover eggs from Easter. I was unsure about using yogurt at first, but it not only made it healthier, but lighter and was SO yum! Not being a huge fan of mustard, I didn’t have Dijon so used a dab of spicy brown and it went well. The second time I made it, I added some crispy bacon for my own version of a “BLT”. I will def
be making this over and over throughout the year.
I’m so happy that you enjoyed it, Kristin! Thank you for sharing this kind review!
I was SO thrilled to find this recipe. I have high cholesterol, so egg salad is normally a double whammy for me! This was a wonderful healthy alternative. I didn’t have celery, so I added some onions and a scoop of relish. I don’t know if I would recommend the relish because the yogurt has enough tang already, but it was still delicious!!! Thank you for a heart healthy egg salad!
Tanya, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to leave this review!
Good stuff, just the right recipe for the hot, humid weather we’re currently experiencing in Hamburg. With German multigrain bread for the toast :)
So thrilled to hear you enjoyed this recipe! Stay cool!
Delicious! Thank you!
I’m glad you enjoyed the recipe, Theresa! Thanks so much for taking the time to leave this review!
How many servings does this come out too ?
Hi Paula, I estimated about 3 servings!
This was my first time ever making egg salad, I don’t know, just had a hankering for it, but I wanted to make a healthier recipe. This taste amazing! My only deviation was adding some finely chopped baby kosher dill pickles and just a dollop of horseradish mustard for some kick and it turned out amazing. I will definitely be making this recipe again!
Thank you for this kind comment, Garrett! I’m so happy you loved the recipe!
Thanks, just what I was looking for. I did make one addition however, as I found it wasn’t tangy enough, so I added half of a finely chopped pickle and omitted the salt and it was excellent!
I’m so happy that you enjoyed it, Jennifer! Thank you for sharing this kind review!
Many of your wonderful salads are made with Greek Yogurt. I am kosher so it is not an option for me if I want to make the curry chicken salad or turkey salad. What do you recommend I replace it with? Mayonnaise is so fattening. If that is the best, option, can it be watered down without losing the taste of the salad?
Hi Jean! You could try using a plain non-dairy yogurt instead. I hope this helps!
Too Much dill for me – I added sliced red grapes to try and cut the dill – I will make again but with a teaspoon of dill not a tablespoon – I really like that it’s so healthy – Thanks for the recipe
Thanks for trying the recipe, Shelly! I hope you enjoy it even more next time!
How big is one serving size? I see you wrote 1 of 3- but do you have a measurement for how big each serving is?
Hi Rachel! Unfortunately, I don’t know the exact amount per serving, but I think you could try and eyeball it into 3 fairly equal portions. I hope this helps!
I added lemon basil and lemon zest and it was sooooooo fresh and delicious
Hi Julie! So glad you enjoyed it! Thank you for this kind review!
1t of garlic powder and 1/2t of smoked paprika + 2T of OO mayo makes this perfect for me.
So glad you enjoyed it, Paul! Thank you for this kind review!
Wonderful recipe. First time I’ve ever made egg salad w/yogurt and my husband and I loved it. I did not have dill so I substituted chopped cilantro which gave it a nice bite, along with a few chopped scallions.
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is fantastic. I ran out of cold cuts and had extra eggs in the fridge so I gave it a try. I did not have all ingredients but made the following substitutions:
– Fresh basil instead of dill
– 1/2 the fat mayo instead of Greek yogurt and Dijon mustard
– Even though I did not see Cherry tomatoes in your ingredients, I did see these in your picture so I added these (dozen of these sliced in halves).
– I let it sit in the fridge over night to infuse the flavors
Excellent. Will be doing more often.
Hi Frank! So glad the substitutions worked out for you! Thank you for this kind review!
I will make this with Veganaise, the lower cholesterol Vegan mayo
I hope you enjoy the recipe, Carol!
Tried making it and it was gross!🤮🤮
I’m sorry to hear that this recipe wasn’t to your tastes, Romy. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!
This is delicious!! I would not change a thing!!
Thanks Lisa!
I never thought I’d like egg salad!! I figured why not try it, and I love it! The only thing I did differently was chopped my celery finely or smaller. It’s best with toasted bread but it was also good with soft bread. Packing one right now for my lunch today.
Glad to hear you enjoyed it, Stacy! Thank you!
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.
Such a great memory, thank you for sharing Natasha!
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!
Great to hear, thank you Sasha!