Name: Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 hard boiled eggs, (peeled and roughly chopped); 2 tablespoons plain Greek yogurt; 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon fresh lemon juice; 1/3 cup finely diced celery; 1/4 cup sliced green onions; 1 tablespoon chopped chives; Kosher salt and freshly ground black, (pepper to taste)

This classic egg salad recipe is the best! Made with hard boiled eggs, Greek yogurt, Dijon mustard, and fresh herbs. Perfect for sandwiches or Easter.

This egg salad recipe is my go-to for using up hard boiled eggs after Easter or any time I want a quick, satisfying meal. It's creamy from the Greek yogurt and mayo, with a tangy kick from Dijon mustard and fresh lemon. I love how the celery and chives add crunch and freshness. It comes together in minutes and works for a sandwich, wrap, or just on its own.

Why You’ll Love This Egg Salad

Perfectly balanced flavor: The combination of creamy Greek yogurt, rich mayonnaise, and tangy Dijon mustard makes every bite delicious without being heavy.
So versatile: Serve it on bread, in a wrap, with crackers, or over greens. It's great for breakfast, lunch, or a snack.
Simple ingredients: You probably already have everything you need. It's a great way to use up leftover hard boiled eggs.

Key Ingredients for the Best Egg Salad

Hard boiled eggs: Use large eggs for the best texture. Cook them just until the yolks are set but still creamy. Cool them in ice water for easy peeling.
Greek yogurt: I use plain Greek yogurt for extra creaminess and protein. If you don't have it, you can use all mayonnaise.
Dijon mustard: It adds a sharp, tangy flavor that cuts through the richness of the eggs and mayo. Don't skip it.

Kitchen Tools for Egg Salad

Sharp knife for chopping eggs and vegetables
Cutting board
Medium mixing bowl
Spoon or spatula for stirring

Tips for Making Perfect Egg Salad

Chop the hard boiled eggs to your preferred size. I like to leave them a little chunky for texture. Use half Greek yogurt and half mayonnaise for a creamy yet lighter dressing. Stir gently until everything is combined, then season with salt and pepper to taste. Add the lemon juice last for brightness.

Expert Tips for Creamy Egg Salad

To peel hard boiled eggs easily, cool them in ice water for at least 10 minutes, then peel under running water. This helps the shells come off without tearing the whites. For the best flavor, let the egg salad rest in the fridge for 30 minutes before serving so the flavors meld. If it seems too thick, stir in a little extra lemon juice or yogurt to loosen it up.

Easy Egg Salad Variations to Try

If you want to change things up, stir in some chopped pickles or pickle relish for extra tang. A sprinkle of everything bagel seasoning or a dash of hot sauce gives it a nice kick. Chopped bacon or fresh dill are also great additions. For a lighter version, use all Greek yogurt instead of mayo.

How to Serve Egg Salad

I love this egg salad on toasted sourdough with a handful of arugula. It's also great rolled up in a tortilla for lunch, or scooped onto crackers for a snack. For a lighter option, serve it in a lettuce cup or over a bed of greens. You can also eat it plain straight from the bowl!

How to Store Leftover Egg Salad

Store leftover egg salad in an airtight container in the fridge for up to 5 days. Don't leave it out at room temperature for more than 2 hours. If it has been out longer, throw it away to be safe. Freezing is not recommended because the eggs become rubbery when thawed.

Freezing Egg Salad (Not Recommended)

Egg salad doesn't freeze well. The hard boiled eggs turn tough and watery once thawed, and the dressing can separate. It's best to make only what you'll eat within a few days. If you have extra, consider using it as a sandwich filling or topping for salads before it goes bad.

Recipe

Egg Salad

4.5/5 (22 ratings)

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Prep: 10 min
Total: 10 min
Servings: 4 servings
Cuisine: American
Course: Lunch

Ingredients

6 hard boiled eggs, (peeled and roughly chopped)
2 tablespoons plain Greek yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup finely diced celery
1/4 cup sliced green onions
1 tablespoon chopped chives
Kosher salt and freshly ground black, (pepper to taste)

Instructions

In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
Serve or refrigerate until ready to use. You can serve the egg salad in bread, in a wrap, with crackers, in a lettuce cup, on top of a bed of greens, or plain.
Other optional mix ins: chopped fresh dill or parsley, finely chopped pickles, a sprinkle of paprika or everything bagel seasoning, or a dash of hot sauce.