My easy egg salad recipe makes a tasty snack or lunch option, served on fluffy sandwich bread or with colorful veggie sticks. Either way, you’re going to love this creamy and lightly tangy egg salad.

A Quick Look

Recipe Name: Easy Egg Salad Recipe
Ready In: 30 minutes
Serves: 8 servings
Main Ingredients: eggs, celery, green onion, sweet relish, plain greek yogurt, mayonnaise, dijon mustard, salt
Why You'll Love It: My easy egg salad recipe makes a tasty snack or lunch option, served on fluffy sandwich bread or with colorful veggie sticks. Either way, you’re going to love this creamy and lightly tangy egg salad.

The best egg salad recipe

There’s just something about a classic egg salad recipe that tends to bring on nostalgia. From packed school lunches to summer picnics, egg salad is the MVP.

While folks tend to be pretty specific about their perfect egg salad formula, I welcome you to give mine a try! It’s guaranteed to be delicious, made with sweet relish, Dijon mustard, and fresh lemon juice.

I also lightened up this spread by using both traditional mayonnaise and Greek yogurt; the results are super light and creamy, with a bonus bit of protein.

Fair to say that this recipe is a must-try. So get out the sandwich bread (or your favorite dippables), and let’s get cooking.

Oh, and for more classic salad sandwich recipes, be sure to check out my dill pickle chicken salad and easy tuna salad recipe.

But first, let’s give egg salad its moment to shine!

Ingredients needed

Here’s a little bit about everything that goes into my egg salad recipe.

Eggs: The base of this salad recipe is 12 hard-boiled eggs. They’re a great meatless protein option that gets super creamy when prepared.
Celery: I’m always down for some sneaky extra veggies! This egg salad includes 1 cup of diced celery for a fresh crunch.
Green onion: I use ½ cup of diced green onion in this salad. The bright, onion flavor is an absolute must. They also give this salad a nice pop of color.
Sweet relish: ½ cup of sweet relish is my secret ingredient; it gives the salad a bit of tang and lovely sweetness.
Plain Greek yogurt: I lighten up this classic egg salad recipe by using ½ cup of plain Greek yogurt instead of plain ole’ mayonnaise. This also gives the recipe additional protein content.
Mayonnaise: Egg salad would not be complete without a bit of mayonnaise. This recipe calls for ⅓ cup.
Dijon mustard: I also use 2 tablespoon of Dijon mustard in this dish for a zingy depth. You can substitute for yellow mustard or grainy mustard if you prefer, though it will affect the flavor profile.
Salt and pepper: 1 teaspoon salt and ½ teaspoon pepper help bring all of the flavors in this recipe together. That’s all it takes!
Lemon juice: Finally, I include the juice of half a lemon. This acidity cuts through the creamy base for a perfectly balanced recipe.

Kitchen tools required

Gather a few kitchen essentials to create this dish, including:

Large kitchen pot
Colander
Large mixing bowl
Kitchen knife
Cutting board
Small mixing bowl
Whisk

Also, gather measuring cups including ½ cup, ⅓ cup, 1 tbsp, 1 tsp, and ½ tsp.

Photo of ingredients for Easy Egg Salad Recipe with labels.

How to make egg salad

First, hard boil your eggs. Boil a large pot of water on the stove, then add your eggs and cook for 12 minutes. Drain the hot water in a colander and rinse with cold water for 2-3 minutes.

Add cooked eggs back to the pot and let sit in cold water until cooled.

Peel your cooled eggs and dice them into small pieces. To a large mixing bowl, add diced eggs, celery, green onion, and sweet relish.

Next, whisk together yogurt, mayonnaise, Dijon mustard, salt, pepper, and lemon juice in a small mixing bowl.

Add your mixed dressing to the diced egg mixture, and mix, mix, mix! And just like that, your easy egg salad recipe is ready to enjoy.

Recipe tips

Below are some common egg salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How can I eat this egg salad recipe?

This egg salad would be delicious on toast or as a sandwich; I recommend toasted sourdough or sweet wheat bread for the best flavor.

For a low-carb version, enjoy this salad in butter lettuce cups.

This recipe is also great as a dip. Serve with crackers, toasted baguette, or veggie sticks like carrots, celery, cucumber, and bell peppers.

Which toppings pair best with egg salad?

While this egg salad with mayo is pretty much perfect as is, you can definitely dress it up with a few optional toppings.

Whether you serve it as a sandwich, on crackers, or canapes, try any of these delicious toppings:

Vegetables
- Dill pickles
- Lettuce
- Cucumber
- Sprouts
- Chives
- Microgreens
Fruit
- Avocado
- Tomato
- Sun-dried tomatoes
- Apple slices
Spice
- Hot sauce
- Chili flakes
- Pickled jalapenos
Extra
- Capers
- Mustard
- Bacon

Can I make this egg salad recipe spicy?

If you prefer a spicy salad spread, add cayenne pepper to your taste. You can also top with a drizzle of sriracha for extra spice and flavor.

Finally, pickled jalapeno peppers would be a fantastic addition.

Can I make egg salad without mayonnaise?

If you’re trying to lighten up this recipe or simply don’t like mayonnaise, you can swap it out with additional Greek yogurt, mashed avocado, or cottage cheese.

Each of these options will still be plenty creamy (and tasty).

Storing leftovers

This egg salad recipe is perfect for overnight prep. It tastes even better after it sits for a few hours, making leftovers extra yummy.

With that said, mayonnaise spoils quickly so proper storage is key!

To store, add your egg salad to an airtight container and keep it in the refrigerator for up to two days.

Can I freeze this recipe?

I would not recommend freezing this recipe; this would affect the texture of the eggs. The mayonnaise would also separate and become runny during the freezing process.

Luckily, this recipe is super quick to make so freezing really isn’t a necessity.

If you liked this recipe, you’ll want to try these!

Looking for more easy lunch ideas? Check out these yummy options made with flavorful, whole ingredients.

Recipe by Erin Antoniak and Photos by Bake and Bacon

Erin Antoniak