Easy egg salad is made with simple ingredients you probably have on hand already! It’s creamy, flavorful, healthy and delicious. Don’t worry- if you aren’t a mayo fan I have some substitutions for you! 

It’s really been quite some time since I’ve had egg salad, not one of those “flashy” meals, you know? But it’s back to BASICS for me when I’m looking for something quick and nutritious. Now that I’m back on the easy egg salad train, I’m not getting off anytime soon! 

Bread or no bread?

I personally enjoy eating this on something crunchy over a soft piece of bread, but the choice is yours! I have mine loaded on top of 2 rice cakes which was perfect for lunch! Other options to try are:

• Simple Mills crackers
• Tortillas, I love these
• Wraps
• Toast
• Salad
• Bread, gluten free if needed

How to make Easy Egg Salad

• Let your eggs sit at room temperature for 5-10 minutes. I find this helps them with the “shock” of entering boiling hot water.
• Add your eggs to a saucepan of boiling water.
• Turn down to medium and let them boil 10-12 minutes. Less time will give you a “gooey-er” egg. I like mine at 10!
• Immediately transfer your eggs to an ice bath (bowl filled with icewater). 
• Let them sit for 5 minutes to stop cooking completely.
• Peel and chop/smash the eggs. I spread them out on a plate and smash with a fork, just an easy method!
• Transfer them into a bowl. Add mayo, mustard, celery, green onion, pepper, paprika and lemon.

Mayo Substitutions

• Avocado
• Hummus
• Greek Yogurt

Other Mix-in Ideas

• Tomatoes
• Bacon
• Dill
• Chives
• Olives
• Pickles (pickle juice, omg yum)
• Carrots

Get creative, you really cannot mess this up!

Follow this up with one of my healthy dessert recipes
Healthy Blueberry Shortcake
Healthy Almond Butter Cups
Strawberry Shortbread No Bake Bars

Print Recipe

Easy Egg Salad

Prep Time5 mins

Cook Time15 mins

Servings: 1

Ingredients

• 3 Eggs
• 1 TBSP Mayo
• 1 TBSP Grain Mustard
• 1 Stalk Celery
• 2 TBSP Green Onion
• 1/4 TSP Paprika
• Pepper and Lemon Juice to taste

Instructions

• Let your eggs sit at room temperature for 5-10 minutes.
• Boil 1 medium saucepan with water.
• Chop celery and green onion thin.
• Add your eggs to boiling water.
• Turn down to medium and let them boil 10-12 minutes. Less time will give you a “gooey-er” egg. I like mine at 10!
• Immediately transfer your eggs to an ice bath (bowl filled with icewater).
• Let them sit for 5 minutes to stop cooking completely.
• Peel and chop/smash the eggs. I spread them out on a plate and smash with a fork.
• Transfer them into a bowl. Add mayo, mustard, celery, green onion, pepper, paprika and lemon.