Easy Egg Salad Recipe (2024)

Home » Recipes » Easy Egg Salad Recipe

by Marcie //June 22, 2020 (updated 5/14/23)

Easy Egg Salad is a creamy, flavorful homemade egg salad recipe that includes just 5 ingredients. It’s perfect for sandwiches or lettuce wraps!

**This recipe was originally published in July of 2015. I’ve modified the text and updated the photos to make the post more informative and provide step by step instructions.

I’ve been obsessed with this egg salad recipe lately. I’ve been making it almost weekly to use in sandwiches and lettuce wraps, and I truly can’t get enough.

It’s such a nice way to change up the old lunch routine!

This recipe is a twist on the classic recipe, and I think the flavors will pleasantly surprise you. 🙂

Why you’ll love this recipe:

• This egg salad recipe is a creamy, flavorful twist on the classic with dijon mustard, fresh chives and cornichons.
• This recipe is easy to make and contains only 5 ingredients. It’s also very versatile, and is perfect for meal prep lunches, picnics or gatherings.
• Customize this recipe with your favorite mayo, Greek yogurt, mustard, herbs, spices or chopped olives.
• This recipe is perfect for gluten-free, dairy-free, vegetarian, paleo and keto diets.

Recipe ingredients

There are only 5 simple ingredients in this egg salad recipe, and it’s customizable with whatever you have on hand.

• Hard boiled eggs. See my Hard Boiled Eggs recipe for tips on how to boil eggs to your desired level of doneness, and how to peel them easier.
• Mayonnaise. Use your favorite classic or vegan mayo, or substitute with Greek yogurt if desired.
• Whole grain dijon mustard. This mustard adds a wonderful flavor, so I don’t recommend substituting it with yellow mustard. Dijon mustard would be a good substitute.
• Cornichons. Cornichons are dill gherkins, and may be substituted with your favorite pickles or omitted altogether.
• Chives. Chopped fresh chives are what really sets this recipe apart. It adds freshness that cuts the richness of the egg salad, and imparts a mild onion flavor.

How to cut eggs

I used to think that I needed an egg slicer to cut eggs for egg salad, but that’s simply not the case. I got rid of my egg slicer long ago — a cutting board and a knife are all that’s needed!

• Cut hard boiled eggs in half.
• Place the egg cut-side down on a cutting board and slice lengthwise and widthwise.
• From there, cut into smaller dice.

How to make this recipe

This recipe couldn’t be easier, which is why I make it so often! Once the eggs are boiled, it only takes 5-10 minutes to make.

• Cut the hard boiled eggs and place in a medium bowl.
• Add the mayo, grainy dijon mustard, chopped cornichons, chives, salt and pepper to taste, and stir gently to combine.

How to serve this recipe

This recipe is perfect for meal prep lunches, picnics or gatherings, and may be served as follows:

• As a sandwich with your favorite bread.
• In a lettuce wrap for a fresh, low carb lunch.
• Spoon into endive spears for an elegant snack.
• Serve as an appetizer with crackers or crostini.

How long does egg salad last?

Egg salad keeps in an air tight container in the refrigerator for 3-5 days.

Recipe Notes

• Egg salad keeps in an air tight container in the refrigerator for up to 3-5 days.
• This recipe is easily doubled or tripled if feeding a crowd.
• Cornichons may be substituted with your favorited chopped pickles or even relish.
• This recipe is versatile! Use Greek yogurt or your favorite mayo, or change things up with your favorite herbs, spices or even chopped olives. It makes a great egg salad sandwich or lettuce wrap.
• This recipe is gluten-free, dairy-free, vegetarian, keto and paleo friendly.

More sandwich ideas you’ll love:

Tuna salad by Culinary Hill

Pesto chicken salad

Veggie sandwich

posted in: Dairy-Free, Easter, Gluten-Free, Keto, Low Carb, Low FODMAP, Paleo, Recipes, Salads, Sandwiches, Vegetarian // 65 comments