Do you know the secret to make a classic egg salad recipe? If not, you’re going to find out soon enough!
This is one of my all-time favorite low carb salads because of its vibrantly fresh flavors! I’m especially drawn to this egg salad recipe because it’s wildly versatile, quick to make and completely affordable.
It’s a constant on my list of low carb lunch ideas no matter what time of year. If you meal prep, I think you’ll have a true appreciation for this salad, as well as many of the other low carb recipes on this site!
Here’s why this classic egg salad recipe is going to be on your weekly meal rotation moving forward:
- With only 6 ingredients (and salt, which I’m assuming you already have), you have a complete meal! You may even already have a couple of these items already stocked in your kitchen!
- I’m a fan of ANYTHING that includes hard-boiled eggs!
- It’s a quickie to make but also such a yummy one! If you have an Instant Pot, USE it! More on this later!
- It’s an American staple. EVERYBODY and their mom loves this recipe! And will WANT the recipe!
- This makes a great snack, appetizer or a fabulous low carb, high protein meal!
Remember above when I said there’s a secret to making the perfect classic egg salad recipe? Well, I’m going to tell you about it now.
The secret is to make the hard-boiled eggs as PERFECT as possible, they are the star of the dish after all.
What’s a perfect hard-boiled egg look like, you ask? I’m talking about the kind of hard-boiled egg that when its split in half, a pale yellow yolk and a creamy consistency are revealed inside.
If your egg looks this way, you’ve nailed it!
There are tons of different ways to hard boil an egg:
- You can bake them. I’ve done this and don’t recommend it, it takes foreverrrr. “Forever” being 30 minutes but that’s waaaay too long for hard-boiled eggs!
- Boil them (like we do in this recipe)
- Or the easiest of all, you can cook them in the Instant Pot (if you have one!) in only 15 minutes! It takes 5 minutes to come to heat, 5 minutes to cook and 5 minutes in an ice bath! I like to use the Instant Pot for recipes that call for lots of eggs because the steam makes them crazy easy peel-able and saves beaucoup time! It’s worth the investment for hard-boiled eggs alone!
Here are the handful of items you need to make this classic egg salad recipe:
- Large Eggs: One whole egg has 6 grams of protein to fill you up for longer periods of time. I’m into it!
- Celery: it’s low on the glycemic index, which means it has a slow, steady effect on your blood sugar. No raging sugar monsters here. Celery’s also a great source of antioxidants, helps reduce inflammation and supports digestion! All that in a little green stalk!
- Red Onion: these are the onions most often used raw in salads. They have a beautiful red/purple hue, the most fantastic crunch, and a mild flavor.
- Mayonnaise: Use the amount that you like, not necessarily what is called for in this recipe. Everybody has their own limits with mayo, ya know?! Also, you can easily swap the mayo out with Greek yogurt if you want to jack up both the protein and health of this recipe!
- Yellow mustard: If you don’t have yellow mustard or just want to try something outside the box, sample different kinds of mustard, such as: Dijon, whole grain mustard or spicy mustard. They’ll each bring a little extra flair to this dish.
- Smoked Paprika: You can also use regular paprika too if you don’t like the “smoked” taste. The regular kind will give this dish a milder, but still delicious flavor.
- Salt: You can use sea salt, Himalayan, regular table salt or celery salt! I’ve even used lemon salt before.
Tools To Make
Here’s what you’ll need in your kitchen to make this:
- Large saucepan: for boiling eggs- You could also use an Instant Pot too!
- Large bowl with ice: to stop eggs from cooking in an ice bath
- Slotted spoon: to remove the hot eggs from the saucepan and into the ice bath. Tongs also work great for this.
- Large bowl: for mixing up the chopped eggs and all other ingredients together. You could also use a Tupperware with a lid for this instead and omit the below plastic wrap! Save the earth!
- Plastic wrap: for covering up the egg salad filling
Store any leftovers in an airtight container in the fridge.
You can also store this recipe in one of those cute glass mason jars for a mason jar salad that you can grab and eat on the go! Buy mason jars in bulk at Costco, on Amazon or at your local craft store for the cheapest prices.
Can You Freeze This?
I wouldn’t recommend freezing hard-boiled eggs. This recipe is so easy and fast to make, just make it and serve it in real-time. Trust me on this one.
This classic egg salad recipe is truly the best egg salad sandwich recipe ever because of the flexibility of ways you can eat it!
Make it into an egg salad sandwich with low carb sandwich bread, arugula (or your favorite lettuce) and a couple of slices of tomato.
Another option that I like to eat when it’s warmer out is adding a couple of scoops of the egg salad into low carb lettuce wraps. They give the best crunch and satisfy you in a way that doesn’t weigh you down.
Check out all the ways you can eat this classic egg salad recipe!
Can I Add Fruit?
As you may or may not know, avocados are actually a fruit. Yes, it’s true. Google it!
You could easily add some ‘cados to this recipe to turn it into an avocado egg salad. It omits the mayo and just uses avocado’s natural creaminess in its place! It’s magical, try it.
Another form of produce that isn’t typically thought of as fruit is tomatoes! They would also be a nice, fresh addition to this recipe or the avocado egg salad recipe.
Otherwise, more traditional fruits can be found in some of my favorite chicken salads. This cranberry chicken salad is a fruity gem you will never ever tire of, and this chicken salad with apples, whips into a quick, flavorful meal, no matter the occasion!
What Kind Of Meat Can I Add?
Add whatever type of meat protein you like best.
A tuna salad recipe with egg is a true classic that you can turn to time and time again.
Another classic move is adding bacon crumbles. The salt bacon and the creamy egg go together perfectly!
Chicken is another easy and delicious protein option. You can buy the chicken canned, prepare it fresh on your own or buy a store bought rotisserie chicken to make a rotisserie chicken salad.
Can I Sneak In Some Vegetables?
Sneak in some finely chopped veggies, like radishes, scallions/green onions, pickles, relish, etc. I mean, egg salad with relish?!? YUM!
You could even add in some cauliflower since it has virtually no taste and all nutrition! I like to keep a frozen bag of cauliflower rice in my freezer for just this reason!
Can I Make This Mayo-Free?
Yes, you can make this classic egg salad recipe without mayo. Whether you just don’t like the taste or are trying to be more health conscious, deviled eggs without mayo is still absolutely delish.
If you haven’t tried this creamy dreamy avocado egg salad recipe, get on it! It’s completely void of mayo, yet still sooooo creamy from the avocados!
Another way to make your dishes creamy without the use of mayo is adding in some low carb greek yogurt in its place. I especially love this substitute when making a Greek yogurt chicken salad or a tuna salad.
Can I Add Cheese?
Does a cat meow?! Does a dog bark?! YES, you can add cheese and you should! More cheese, please!
Shred or cube up some of your favorite cheeses or give any of these low carb cheese options a whirl: pepper jack, Swiss, Monterrey Jack, pimiento, Parmesan, etc!
Classic Egg SaladPrint Recipe Pin Recipe
- 12 Large Eggs
- 1/2 Cup Celery chopped
- 1/4 Cup Red Onions chopped
- 1/2 Cup Mayonnaise*
- 1 Teaspoon Yellow Mustard prepared
- 1/4 Teaspoon Smoked Paprika
- 1/2 Teaspoon Salt
- Add eggs to a large saucepan and cover with water (about 1 1/2").
- Bring water to a boil, then remove saucepan from heat and secure the lid. Set saucepan aside and allow the eggs to rest like this for 18 minutes.
- Prepare a large bowl with water and ice.
- After 18 minutes, using a slotted spoon, remove the eggs from the saucepan to the bowl of ice, and allow them to chill for 5 minutes.
- After the eggs have cooled enough to handle, peel the eggs.
- Chop eggs and place them in a large bowl.
- Add celery, onions, mayo, mustard, paprika, and salt and stir to thoroughly incorporate.
- Cover the bowl with plastic wrap and allow it to rest in the fridge for 30 minutes before serving. Enjoy!
Here are some more fresh salad recipes I think you’ll enjoy:
- Deviled Egg Salad. Add a little extra spice to your egg salad.
- Greek Chicken Salad. Full of herbaceous flavor.
- Avocado Tuna Salad. Swatch mayo for avocados in this delectable salad.
- Cauliflower Salad. Your pasta salad just got a healthy upgrade.
- Canned Chicken Salad. Not sure what to do with that canned chicken in the pantry? Here ya go!
This classic egg salad recipe with its variety of ways to eat it, complete creaminess and satisfying crunches throughout are sure to be your new super fresh, go-to snack or full-on meal!
Share in the comments section below how you like to eat it and what you added to make it your own (if anything!) Enjoy!