Simple Egg Salad Recipe 

Homemade Egg Salad is an easy, delicious recipe to know. This simple egg salad recipe calls for 5 ingredients and makes an excellent egg salad sandwich. Whether you’re using leftover Easter eggs or simply hard boiling eggs to make it, this lunch recipe is the perfect balance of creamy, savory and a little sweet. Makes two servings, but can easily be doubled or tripled.

Three plates holding egg salad sandwiches next to a bowl of egg salad

This egg salad recipe was first published in October 2011. It was republished in March 2022.

When I was a kid, there was nothing I loved more in the summertime than homemade egg salad, chilled, on top of fresh bread with some sweet pickles and a tall glass of lemonade.

Stereotypical Southern alert: Those were also the days my sister and I ran around the neighborhood wearing no shoes, playing with friends and spending every daylight hour outdoors except for lunchtime.

I stopped eating egg salad sometime during my teenage years, forgetting the deliciousness of my favorite summer lunch of my younger years.

Why I love this recipe:

This simple egg salad recipe reminds me of my childhood because it’s comforting and strikes the perfect balance. It’s creamy, luscious (without being heavy) and has a hint of sweetness.

While this isn’t a classic egg salad recipe because it doesn’t involve all mayonnaise, some dijon mustard or even some fresh dill, but goodness gracious, is it a fun twist.

This recipe is beyond simple and absolutely delicious.

Other simple lunch recipes: Chicken Spinach Salad with Apples and Strawberries | How to Make the Best Summer Snack Sandwiches | Strawberry Romaine Salad in a Jar | Turkey Shawarma Wraps | Rotisserie Chicken Salad

Looking for more easy recipe ideas? Check out my Dinner Recipe Index for more ideas.

A bowl of hardboiled eggs with other bowls of ingredients for egg salad

What you need to make this recipe:

Be sure to scroll all the way down to get the exact measurements of these ingredients!

  • Hardboiled eggs—these are an essential ingredient to homemade egg salad, and there’s no replacing ’em. If you don’t know how to do it, check out how to hard boil eggs.
  • Sweet pickle juice—while you could replace this with dill pickle juice or bread and butter pickle juice, I love the hint of sweetness it offers the egg salad.
  • Greek yogurt—use whatever plain yogurt you’ve got on hand. Just make sure it’s not flavored.
  • Mayonnaise—whatever brand that’s your favorite, use that!
  • Sweet pickle—it’ll come from the same jar as the pickle juice. 😉
  • Salt and pepper—we use these to add a little extra flavor. Season the egg salad to your tastebuds.

If you’re not a fan of mayonnaise and want to make Egg Salad without Mayonnaise, swap the mayo with the same amount of plain Greek yogurt. I’ve done this for my husband, who is a noted mayo hater.

Collage showing how to make easy egg salad

How to make Egg Salad

If you haven’t already, hard boil the eggs. I like to do this in a sauce pan, though I know you can hard boil eggs in the Instant Pot, as well as Air Fryer Eggs, too.

Once the eggs have cooked, dunk them in an ice bath with cold water. Let ’em cool until you can handle them without burning your fingers.

Once cooled, peel the eggs gently.

How to chop eggs without an egg slicer: I like to cut my eggs along the equator in half. Place on a cutting board with the flat side facing down, and cut length-wise into 3-4 strips. Turn the cutting board and chop going the other direction. You want the eggs to have some texture, so don’t dice them finely.

Make the sauce. In a medium bowl, combine the the pickle juice, Greek yogurt and mayonnaise. Whisk together until smooth.

Chop the pickle, too, and add it to the mixture, stirring until combined.

Taste the sauce, and season with salt and pepper, if necessary. I like to do this step once I’ve added all the ingredients so I know the overall taste.

Make the egg salad. Add the chopped eggs to the wet ingredients, stirring gently to combine. Do not stir vigorously, as you want the eggs to keep some of their texture.

Chill in the refrigerator, and then enjoy!

Please note: You don’t have to chill the egg salad before eating. I just really like mine cold. 😉

Toasted bread on a board, one topped with egg salad

How to make egg salad sandwich

Toast slices of bread. We like to use our regular ‘ol sandwich bread, but you can use a fancier bread if you want!

Slather on the egg salad. Don’t skimp on this!

Add your favorite toppings. We love lettuce, as shown in these photos, but you can add whatever makes you happy. Consider adding tomatoes, red onion, green onion, another leafy green and more.

And then enjoy!

A halved egg salad sandwich on a white plate

Frequently Asked Questions

How long is egg salad good for?

Egg salad keeps in the fridge for 3-4 days easily. Just be sure to store it in an airtight food storage container.

How do you cut an egg without an egg cutter?

I like to cut my eggs in half along the equator, then slice into bite-sized pieces from there.

How do you thicken egg salad?

You can add more hard boiled eggs or a little more yogurt to firm up the egg salad if it’s a little watery.

A halved egg salad sandwich with lettuce on a white plate

Quick tips to the best egg salad

  • Use old eggs. Did you know that older eggs peel more easily? If you’re planning to make egg salad, consider purchasing your eggs a week early. They’ll keep in the fridge.
  • Make ’em for a crowd. Egg Salad Sandwiches are perfect for play dates, bridal or baby showers and more because they are hand held, relatively mess-free and utterly delicious.
  • How to store: Keep in an airtight container in the fridge for up for 4 days.
  • Make your egg salad sandwich with the toppings you love, whether that’s romaine, red onions, tomatoes or anything else.
  • Swap out the ingredients to your pantry and tastebuds. If you don’t love mayonnaise, use Greek yogurt instead. Don’t have yogurt? You can use all mayo!

Enjoy, friends!

Three plates holding egg salad sandwiches next to a bowl of egg salad
Yield: 2 servings

Egg Salad

Prep Time: 5 minutes
Cook Time: 8 minutes
Chilling Time: 1 hour
Total Time: 1 hour 13 minutes

Homemade Egg Salad is an easy, delicious recipe to know. This simple egg salad recipe calls for 5 ingredients and makes an excellent egg salad sandwich. Whether you're using leftover Easter eggs or simply hard boiling eggs to make it, this lunch recipe is the perfect balance of creamy, savory and a little sweet.

Ingredients

  • 5 hard boiled eggs
  • 1 tablespoon sweet pickle juice
  • 1 tablespoon Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 sweet pickle, chopped
  • Salt and pepper to taste

Instructions

  1. If you haven't already, hard boil the eggs.
  2. When the eggs have finished cooking, dunk them in an ice bath, and let cool until you can handle them without burning your fingers.
  3. Peel the eggs.
  4. Chop the hard boiled eggs.
  5. In a medium bowl, combine the the pickle juice, Greek yogurt and mayonnaise. Whisk together until smooth.
  6. Chop up the pickle, and add it to the mixture, stirring until combined.
  7. Taste the mixture. Season with salt and pepper.
  8. Add the chopped eggs to the wet ingredients, stirring gently to combine. Do not stir vigorously, as you want the eggs to keep some of their texture.
  9. Chill, and then enjoy!

Notes

  • Technically, you don't have to chill the egg salad before eating. I just really like mine cold. 😉
  • Use old eggs. Did you know that older eggs peel more easily? If you're planning to make egg salad, consider purchasing your eggs a week early. They'll keep in the fridge.
  • How to store: Keep in an airtight container in the fridge for up for 4 days.
  • Make your egg salad sandwich with the toppings you love, whether that's romaine, red onions, tomatoes or anything else.
  • Swap out the ingredients to your pantry and tastebuds. If you don't love mayonnaise, use Greek yogurt instead. Don't have yogurt? You can use all mayo!

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 305Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 468mgSodium: 500mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 17g

Nutrition facts are an estimate and not guaranteed to be accurate.

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3 Comments

  1. i giggled at the sweet pickle juice ingredient but i 100% know why it’s there – so good.

  2. I love egg salad. Just reading this post makes me want to whip some up immediately – maybe I’ll make it for lunch sometime this weekend.

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