I’ve been playing with this egg salad recipe for a while now, and I’ve got to say, this version is the BEST one I’ve ever made! It’s incredibly delicious, perfectly creamy & made with healthy ingredients.
This egg salad recipe is perfect for sandwiches or lettuce cups
I like my egg salad on a slice of Dave’s Killer 21 Whole Grain & Seed Bread (that’s a mouthful, ha!), in romaine lettuce cups, or on top of a bed of lettuce for a super filling low-carb meal.
I avoided eggs for a while as part of my EBV healing regimen, but have incorporated them back in about once a week and feel great. Eggs are one of those ingredients that you just have to see how you feel on. It’s a great idea to occasionally eliminate common allergens to see how you feel, then add them back in to see if you react. Lately, I’ve been feeling great with eggs in my diet.
Egg Salad Recipe for Sandwiches Made Healthier
Something I love about blogging recipes like a classic egg salad is teaching you how to make decadent food at home. I think egg salad is one of those “treats” that people might order at a cafe, but making it at home is always healthier because you can control the quality of ingredients. I lighten my egg salad recipe up with Veganiaise and add tons of herbs for extra nutrition. Since there aren’t any preservatives or low-quality oils in this recipe, you can feel good about enjoying it at home. And with most people staying home these days, it’s time to learn how to make new and exciting recipes at home.
Not only can you control the nutrition, but you can also control the flavor, too! The fresh dill and lemon juice take this from a sad sandwich you might find in a vending machine, to an elevated classic on a cafe menu.
This egg salad recipe is dairy-free (I know, strange, but eggs aren’t considered dairy) and gluten-free if you eat it in lettuce cups. I’m not gluten intolerant but mostly avoid it because I avoid processed bread. When I want an egg salad sandwich like this, I’ll use either a slice of Dave’s Killer Bread (it’s organic, and I like the 21 whole grain and seed kind because it’s filled with fiber and protein and it’s delicious!) I also like it with a Food For Life Flourless English Muffin or served over a bed of greens or in romaine lettuce cups.
Delicious Egg Salad Recipe Ingredients
Of course, we need eggs in an egg salad recipe. Buy the best eggs you can, and use my method here for easy-to-peel hard-boiled eggs if you need it. You’ll notice how bright yellow the egg salad is in my photos here (and I even muted the yellow down a bit in Lightroom!). That bright egg color comes from high-quality, nutrient-rich eggs. I buy the Vital Farms eggs at my local store.
Mayo (I use Veganaise)
I know, I know. Why use Veganaise (a yummy vegan mayo) when eggs are clearly not vegan and real mayo is made from eggs, which are the main ingredient here? This is a question I don’t really have an answer to, my friend. I just know that I like veganaise because it’s a little lighter and tangier than mayo. Egg salad is a rich and indulgent treat, and I think the apple cider vinegar in Veganaise cuts through the fat nicely and makes a great pairing. I like the soy-free version of Veganaise; you can find it at most natural grocery stores.
If it’s not for you, use your favorite mayo here instead. I use 3 tablespoons for a creamy egg salad texture, but adjust that down to 2 tablespoons if you like a drier version.
Mustard is a classic flavor in an egg salad recipe. I prefer the brightness of dijon mustard in my egg salad, but if you like grainy mustard then that works, too. In a pinch, you can even use good ‘ol yellow mustard. I like the Sir Kensington Dijon Mustard and get it on Thrive Market for the best price.
A classic egg salad recipe needs some finely chopped onion. I prefer red onion here for the pretty color and punchy flavor. You can use a green onion (aka scallion) or any other onion you happen to have on hand. As with all recipes I teach you, try to use ingredients that you already have on hand. For instance, if you have a big onion to use for soup, cut a small piece off and reserve it for this recipe. Or if you buy green onions for something like my Black Bean & Quinoa Salad, save one out for your egg salad recipe later in the week. If you’re out of onions and have chives on hand, you can use extra chives in a pinch.
This one is totally up to you. I like finely chopped celery in egg salad to add a little texture, but it’s really a personal preference. If in doubt, try it. If you don’t like it or don’t have any on hand, don’t use it.
Herbs (I like Dill & Chives)
Some people make egg salad without herbs, but I consider them a must in egg salad. For me, fresh dill and chives turn egg salad into a WOW dish. Dill and mustard also pair well together and I think that’s why fresh dill makes egg salad so divine.
Chives grow really easily in the ground and in containers, so it’s a great herb to grow yourself to save on your grocery bill. If you buy fresh dill for this dish, use the rest of it in a salad of mixed greens & avocado with homemade balsamic vinaigrette later in the week. Dill and balsamic also pair well together — I’ll write the recipe for that salad soon.
You can also use fresh parsley if you prefer, or add some fresh tarragon for an elevated French feel. Herb-wise, I would only choose 1-2 herbs per batch of egg salad. Either just chives, chives & dill, parsley & tarragon or any combo you like.
Fresh Lemon Juice
If you’ve read the uber-famous (and uber-good) book Salt Fat Acid Heat by Samin Nosrat (Simon and Schuster), then you know a little acid goes a long way to bringing balance to a rich dish like egg salad. Just one teaspoon of fresh lemon juice (the acid) turns this entire egg salad recipe from pretty good to OMG-I-want-that-again. (BTW, if you haven’t read Salt Fat Acid Heat yet I highly recommend it if you want to learn the fundamentals of making incredible food.)
Use fresh lemon juice—the stuff in the bottles is just water mixed with citric acid and lemon flavor. In line with re-purposing ingredients, I usually cut a fresh lemon into 8 wedges at the beginning of the week to add to my morning hot water and use in recipes like this egg salad. If lemon isn’t available, add 1/2 teaspoon of apple cider vinegar to help bring balance to the dish.
This is my all-time favorite egg salad recipe for sandwiches. It comes together in about 10 minutes if you already have hard-boiled eggs, and less than an hour if you need to boil the eggs. The fresh dill really makes it, so use it if you can find it. If you don’t have any fresh herbs on hand, this egg salad recipe is still great. If you like it, please leave a star rating in the comments to help other readers in our community.
6 extra-large eggs, hard-boiled and peeled
3 tablespoons Veganaise (or mayo of your choice)
1 teaspoon dijon mustard (or grainy mustard if you prefer)
1 teaspoon fresh lemon juice
1.5 tablespoons finely chopped red onion (or green onion)
1.5 tablespoons finely chopped celery
1.5 teaspoons finely chopped fresh dill
1.5 teaspoons finely chopped chives, plus extra for garnish
a little less than 1/4 teaspoon fine sea salt (I use Real Salt)
Slice the peeled eggs in half and add the yolks to a medium mixing bowl. Chop the egg whites and reserve to the side.
In the bowl with the yolks, add the mayo, mustard, lemon juice and salt & pepper. The amount of salt will depend on your mayo. I use slightly less than 1/4 teaspoon sea salt. Start there and add more at the end if needed. Mash the ingredients into a creamy consistency.
Add the rest of the ingredients to the bowl and mix. Gently fold in the chopped egg whites until well combined. Taste and adjust salt and pepper if needed. Garnish with extra herbs if desired.
Serve in romaine lettuce cups, over greens or on the bread of your choice (I like Dave’s Killer 21 Whole Grains & Seeds Bread, used in the photos here.)
Egg salad will keep in the refrigerator in an airtight container up to 3 days. It does not freeze well.
I use 3 tablespoons of Veganaise (mayo) for a creamy egg salad texture; adjust down to 2 tablespoons if you like a drier version.
Hard-boiled eggs keep in the shells in the refrigerator up to 7 days before using (this includes storage time for your egg salad, so if you want to store your egg salad up to 3 days, use hard-boiled eggs within 4 days.)
Herb-wise, I would only choose 1-2 herbs per batch of egg salad. Either just chives, chives & dill (my favorite), parsley & tarragon, or any combo you like. If using, use 3 teaspoons total chopped herbs.
I like to eat mine served as an open-face sandwich on a slice of Dave’s Killer Bread or a Food For Life Whole Grain English Muffin. It’s also great in lettuce cups.