Classic Egg Salad

This classic egg salad recipe can be enjoyed for breakfast on toast, for lunch in a wrap, over salad, or in a sandwich — and sometimes I just eat it with a spoon right out of the container! Creamy, protein-packed, and ready in minutes, this timeless recipe is the ultimate versatile staple to keep on hand. With just a handful of simple ingredients, it comes together effortlessly and works for practically any meal or snack. It’s comforting, satisfying, and endlessly adaptable.

There’s a reason egg salad has been a beloved favorite for generations. It’s quick, affordable, and delicious, transforming a few hard-boiled eggs into a rich, creamy salad that’s perfect for meal prep. This version keeps things classic and simple, with just enough mayo to bind it, a little red onion for bite, and a sprinkle of paprika and chives for a pretty finish. Whether you pile it high on toast or enjoy it straight from the bowl, it never disappoints.

Why You’ll Love This Recipe

This egg salad is quick, easy, and incredibly satisfying. It comes together in just minutes once your eggs are boiled — simply chop, mix, and enjoy. The eggs provide plenty of high-quality protein to keep you full and satisfied, while the mayo, onion, and seasonings create that classic creamy, savory flavor everyone loves.

It’s also wonderfully versatile and meal-prep friendly. Make a batch to keep in the fridge, and serve it a dozen different ways throughout the week. Simple, reliable, and endlessly adaptable, it’s the kind of recipe you’ll turn to again and again whenever you need a fast, protein-rich meal or snack.

Ingredients

• 6 hard-boiled eggs, peeled and chopped
• 3 tablespoons mayonnaise
• 1 teaspoon finely chopped red onion
• ¼ teaspoon kosher salt
• Fresh black pepper, to taste
• ⅛ teaspoon sweet paprika, for garnish
• Chopped chives, for garnish

Instructions

1. Combine all the ingredients in a bowl and mix well.
2. Garnish with sweet paprika and chopped chives.
3. Refrigerate until ready to eat.

Nutrition

Serving: ½ cup | Calories: 185 | Carbohydrates: 1g | Protein: 9.5g | Fat: 15.5g | Saturated Fat: 3.5g | Cholesterol: 282mg | Sodium: 215.5mg | Sugar: 2g | WW Points Plus: 5

Tips for the Best Egg Salad

For perfect hard-boiled eggs that peel easily, place them in boiling water, cook for about 10–12 minutes, then transfer them to an ice bath to cool before peeling. Chop the eggs to your preferred texture — some people love bigger chunks, while others prefer them finely diced and creamy. For extra flavor, you can add a touch of Dijon mustard, a squeeze of lemon, or a bit of fresh dill. Letting the salad chill in the fridge for a bit before serving allows the flavors to meld beautifully.

Serving Suggestions

This egg salad is wonderfully versatile. Enjoy it spread on whole grain toast for breakfast, scooped into a wrap or sandwich for lunch, or served over a bed of greens for a lighter, low-carb meal. It’s also delicious in lettuce cups, stuffed into a tomato, or with whole grain crackers for a satisfying snack. A sprinkle of extra paprika and fresh chives makes a lovely finishing touch. Of course, it’s perfectly acceptable to just enjoy it straight from the container with a spoon!

A Note on Healthy Eating

Egg salad is a great example of how a protein-rich staple can support your health goals, especially when you make a few mindful choices. Eggs are a nutritional powerhouse — they’re an excellent source of high-quality protein, which is one of the most valuable nutrients for anyone managing their weight, since it helps keep you full and satisfied for hours and curbs the cravings that can lead to overeating. They’re also affordable, convenient, and endlessly versatile. The main opportunity to lighten a classic egg salad lies in the mayonnaise, which is where most of the fat and calories come from. An easy and effective swap is to replace some or all of the mayo with nonfat Greek yogurt, which keeps the salad creamy and tangy while cutting fat and adding even more protein. You could also use a mix of whole eggs and egg whites to trim the fat further. To round out a meal, pair your egg salad with plenty of vegetables — served over greens, in a veggie-packed wrap, or with fresh crudités — to add fiber and volume. Building meals around protein-rich staples like eggs, and lightening them thoughtfully, is a simple and sustainable habit that makes eating well both easy and genuinely satisfying.