Classic Egg Salad Recipe – Skinnytaste

This easy egg salad recipe is the perfect make-ahead dish for breakfast on toast, for lunch in a wrap, lettuce wrap, over salad or a slice of bread. Sometimes I just eat it with a spoon right out of the fridge!

I meal prep a batch of this egg salad practically every week! It’s such an easy, affordable, high-protein and great for breakfast or lunch. Make an egg salad sandwich on toast, a bagel, in lettuce wraps or eat it with a spoon! I make a batch of Instant Pot Hard Boiled Eggs (the shells come off so easy) or Air Fryer Hard Boiled Eggs, or you can use this stove top Hard Boiled Eggs method.

This simple salad has only 7 ingredients. Here’s what you’ll need!

• Boiled Eggs: Use large eggs, preferably Organic and humanely raised if your budget allows.
• Mayo: You can use regular or light mayo. If following Whole30 if you use compliant mayonnaise such homemade or this mayo by Primal Kitchen.
• Scallions or Chives finely chopped
• Spices: Sweet paprika, salt, black pepper

• Start by boiling the eggs. You can do this on the stove, instant pot or even the air fryer!
• Once cooked, run them under cold water and peel the eggs.
• Use an egg slice or a knife and chop the cooked eggs.
• Combine the cooked eggs in a bowl with mayonnaise, red or green onion, salt, pepper and stir, and garnish with paprika.
• Eat right away or refrigerate until ready to eat.

I keep my salad pretty simple, a little mayonnaise, red onion, salt, pepper, paprika and some chives, for garnish. Here’s some variations:

• Add pickle juice or diced pickles for extra flavor
• Swap half the mayo for Greek yogurt to make it lighter
• Include some veggies like chopped celery or carrots for texture
• Add some Dijon mustard for flavor
• Add some extra protein such as diced cooked shrimp, it’s delish!
• Substitute red onion for scallions
• Swap the chives for other fresh herbs like fresh dill or fresh parsley
• Try adding a few capers

• Make a sandwich on your favorite bread or bagel
• Serve it in a lettuce wrap or tortilla
• Serve it over lettuce and garden vegetables
• Eat it with a spoon!

This will last in the refrigerator in an airtight container 4 to 5 days.

Photo Credit: Jess Larson