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Egg salad garnished with parsley and served in a white bowl for serving.
Review Recipe
4.50 from 2 votes
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Classic Easy Egg Salad

This easy egg salad recipe is literally the EASIEST egg salad ever. Made with hard boiled eggs, dijon mustard, seasonings, and more. It's a delicious, light lunch recipe that makes the best egg salad sandwiches.
Course Lunch
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 207kcal

Ingredients

  • 5 eggs boiled
  • 1/3 cup mayonaise
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon fresh parsley garnish

Instructions

  • Place eggs in a medium bowl and then chop thee eggs into small pieces.
  • Mix the chopped eggs with mayonnaise, mustard, and seasonings. Stir until combined and creamy.
  • Top with fresh parsley and then serve with bread or even with lettuce for lettuce wraps.

Notes

Can I add relish to this egg salad?
Absolutely! This is my favorite basic egg salad recipe so you can easily add additional items such as pickle relish, green onions, and chopped red onions for even more flavor.
How long does egg salad last?
Leftover egg salad is safe to eat as long as it's been stored correctly. Store leftover egg salad in the refrigerator in an airtight container for up to 5 days before discarding.
Other uses for boiled eggs?
Besides dying and hiding Easter eggs, you can use hard boiled eggs to make more than just egg salad. I love to add eggs to my tuna salad, use as a quick and easy protein snack, and they're perfect to use when making deviled egg, potato salad, and avocado egg salad.

Nutrition

Calories: 207kcal | Carbohydrates: 1g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 356mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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