Easy Egg Salad Recipe (2024)

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by Marcie //June 22, 2020 (updated 5/14/23)

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Easy Egg Salad is a creamy, flavorful homemade egg salad recipe that includes just 5 ingredients. It’s perfect for sandwiches or lettuce wraps!

**This recipe was originally published in July of 2015. I’ve modified the text and updated the photos to make the post more informative and provide step by step instructions.

I’ve been obsessed with this egg salad recipe lately. I’ve been making it almost weekly to use in sandwiches and lettuce wraps, and I truly can’t get enough.

It’s such a nice way to change up the old lunch routine!

This recipe is a twist on the classic recipe, and I think the flavors will pleasantly surprise you. 🙂

Why you’ll love this recipe:

This egg salad recipe is a creamy, flavorful twist on the classic with dijon mustard, fresh chives and cornichons.
This recipe is easy to make and contains only 5 ingredients. It’s also very versatile, and is perfect for meal prep lunches, picnics or gatherings.
Customize this recipe with your favorite mayo, Greek yogurt, mustard, herbs, spices or chopped olives.
This recipe is perfect for gluten-free, dairy-free, vegetarian, paleo and keto diets.

Recipe ingredients

There are only 5 simple ingredients in this egg salad recipe, and it’s customizable with whatever you have on hand.

Hard boiled eggs. See my Hard Boiled Eggs recipe for tips on how to boil eggs to your desired level of doneness, and how to peel them easier.
Mayonnaise. Use your favorite classic or vegan mayo, or substitute with Greek yogurt if desired.
Whole grain dijon mustard. This mustard adds a wonderful flavor, so I don’t recommend substituting it with yellow mustard. Dijon mustard would be a good substitute.
Cornichons. Cornichons are dill gherkins, and may be substituted with your favorite pickles or omitted altogether.
Chives. Chopped fresh chives are what really sets this recipe apart. It adds freshness that cuts the richness of the egg salad, and imparts a mild onion flavor.

How to cut eggs

I used to think that I needed an egg slicer to cut eggs for egg salad, but that’s simply not the case. I got rid of my egg slicer long ago — a cutting board and a knife are all that’s needed!

Cut hard boiled eggs in half.
Place the egg cut-side down on a cutting board and slice lengthwise and widthwise.
From there, cut into smaller dice.

How to make this recipe

This recipe couldn’t be easier, which is why I make it so often! Once the eggs are boiled, it only takes 5-10 minutes to make.

Cut the hard boiled eggs and place in a medium bowl.
Add the mayo, grainy dijon mustard, chopped cornichons, chives, salt and pepper to taste, and stir gently to combine.

How to serve this recipe

This recipe is perfect for meal prep lunches, picnics or gatherings, and may be served as follows:

As a sandwich with your favorite bread.
In a lettuce wrap for a fresh, low carb lunch.
Spoon into endive spears for an elegant snack.
Serve as an appetizer with crackers or crostini.

How long does egg salad last?

Egg salad keeps in an air tight container in the refrigerator for 3-5 days.

Recipe Notes

Egg salad keeps in an air tight container in the refrigerator for up to 3-5 days.
This recipe is easily doubled or tripled if feeding a crowd.
Cornichons may be substituted with your favorited chopped pickles or even relish.
This recipe is versatile! Use Greek yogurt or your favorite mayo, or change things up with your favorite herbs, spices or even chopped olives. It makes a great egg salad sandwich or lettuce wrap.
This recipe is gluten-free, dairy-free, vegetarian, keto and paleo friendly.

More sandwich ideas you’ll love:

Tuna salad by Culinary Hill

Pesto chicken salad

Veggie sandwich

Easy Egg Salad Recipe

Servings: 2 servings

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

Easy French Egg Salad is a creamy, flavorful homemade egg salad recipe that includes just 5 ingredients!

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Ingredients

4 large [hard boiled eggs] chopped
2 tablespoons mayonnaise
2 teaspoons whole grain dijon mustard
3 tablespoons finely chopped cornichons or pickles
3 tablespoons chopped fresh chives
1/4 teaspoon salt or to taste
1/8 teaspoon freshly ground black pepper

Instructions

Place hard boiled egg, mayo and mustard in a small bowl stir gently until combined. Add the cornichons, chives and salt and pepper to taste.
Serve with your favorite bread or lettuce wraps and enjoy!

Notes

Egg salad keeps in an air tight container in the refrigerator for up to 3-5 days.
This recipe is easily doubled or tripled if feeding a crowd.
Cornichons may be substituted with your favorited chopped pickles or even relish.
This recipe is versatile! Use Greek yogurt or your favorite mayo, or change things up with your favorite herbs, spices or even chopped olives. It makes a great egg salad sandwich or lettuce wrap.
This recipe is gluten-free, dairy-free, vegetarian, keto and paleo friendly.

Nutrition

Serving: 1g, Calories: 153kcal, Carbohydrates: 5g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Cholesterol: 99mg, Sodium: 612mg, Fiber: 1g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Spreads

Cuisine: American

Author: Marcie

Keyword: egg salad, egg salad recipe, egg salad with dijon mustard

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

posted in: Dairy-Free, Easter, Gluten-Free, Keto, Low Carb, Low FODMAP, Paleo, Recipes, Salads, Sandwiches, Vegetarian // 65 comments

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65 Comments on “Easy Egg Salad Recipe”

Jen — July 12, 2015 @ 5:50 am Reply

I’d love to make a creamy mustard sauce for grilled fish or chicken!
Medha @ Whisk & Shout — July 12, 2015 @ 8:30 am Reply

Whole grain mustard is just the best! This looks amazing 🙂
- flavorthemoments — July 12, 2015 @ 7:58 pm Reply
  
  Thanks, Medha! 🙂
Alison H. — July 12, 2015 @ 8:33 am Reply

I would make chicken salad and tuna salad.
mira — July 12, 2015 @ 8:43 am Reply

Maille mustards are awesome and go well with so many things! This de salad looks just perfect, I haven’t had any in a while. Love the pictures!
- flavorthemoments — July 12, 2015 @ 7:58 pm Reply
  
  Thank you, Mira! 🙂
Christin@SpicySouthernKitchen — July 12, 2015 @ 10:17 am Reply

This egg salad looks like the perfect summer meal and what a great giveaway! I would slather that mustard with horseradish all over a grilled burger!
- flavorthemoments — July 12, 2015 @ 7:59 pm Reply
  
  Thanks, Christin, and that horseradish mustard on a burger would be AMAZING! 🙂
Anu-My Ginger Garlic Kitchen — July 13, 2015 @ 2:06 am Reply

This egg salad looks like an awesome summer meal. And whole grain mustard is looks just so good! Fabulous share!
- flavorthemoments — July 15, 2015 @ 5:20 pm Reply
  
  Thank you, Anu! The mustard took it to a whole new level! 🙂
Kelly — July 13, 2015 @ 6:59 am Reply

This egg salad looks incredible, Marcie! Perfect for any summer lunch or picnic! Love the great giveaway! Maille mustard totally rocks!
- flavorthemoments — July 15, 2015 @ 5:23 pm Reply
  
  It does rock — I’m glad you agree, Kelly! Thanks, and I hope you’re having a lovely week! 🙂
Emanuele @ guyslovecooking — July 13, 2015 @ 8:21 am Reply

4th July is now behind us, it is a good time to fine another great excuse to throw a party…14th July, bastille day 🙂
I am also a big mustard fun, it is one of those things the grew on me with time. Now I am kind of addicted 🙂
Maille is a great brand as well 🙂
- flavorthemoments — July 15, 2015 @ 5:26 pm Reply
  
  So true — Bastille Day is another great day for a party! Maille’s mustards are incredible, and they really made this egg salad special. 🙂
Kelly @ Hidden Fruits and Veggies — July 13, 2015 @ 9:47 am Reply

This egg salad looks heavenly. It’s always one of my favorite kinds of sandwiches, but with whole grain mustard? yum!
- flavorthemoments — July 15, 2015 @ 5:30 pm Reply
  
  Thanks, Kelly! For whatever reason I don’t make it enough, and that needs to change. Especially with the mustard! 🙂
Juls — July 13, 2015 @ 10:22 am Reply

I would love to try this recipe. I’ve never used cornchicons in eggs salad OR mustard. I have the Maille cornchicons in my fridge already. I’ve always used mayo and sweet pickle. I think I might just be missing out!
- flavorthemoments — July 15, 2015 @ 5:33 pm Reply
  
  I’ve always only used mayo and sweet pickle before, sometimes with black olives. This was definitely my favorite — I hope you get to try it, Juls!
Lauren OBrien — July 13, 2015 @ 11:52 am Reply

I love this recipe! I’d totally make the egg salad.
- flavorthemoments — July 15, 2015 @ 5:34 pm Reply
  
  Thank you, Lauren!
Diane Evans — July 13, 2015 @ 3:44 pm Reply

This egg salad looks pretty good!
- flavorthemoments — July 15, 2015 @ 5:34 pm Reply
  
  Thank you, Diane! 🙂
  
  See Also
  35 healthy winter dinner recipes that will hit all your comfort food cravings
David — July 13, 2015 @ 5:44 pm Reply

We barbecue a lot, so I would use it not only as a spread but also for potato and macaroni salads.
Lindsay — July 13, 2015 @ 8:42 pm Reply

I would make this egg salad it looks and sounds amazing!!!
- flavorthemoments — July 15, 2015 @ 5:34 pm Reply
  
  Thank you, Lindsay! 🙂
Dominie Parento — July 13, 2015 @ 8:55 pm Reply

I would make a awesome salad dressing.
Zainab — July 14, 2015 @ 12:04 pm Reply

Eeeep, I love mustard, picnics and everything French!! I’m too excited to try this recipe for egg salad. Maybe I can’t picnic right now (it’s too darn hot for me!!) but I can picnic on my porch with an egg salad sandwich!!
- flavorthemoments — July 15, 2015 @ 5:41 pm Reply
  
  Summer pregnancies are brutal aren’t they? You’d need a big umbrella and someone to fan you while you picnic! haha The porch is a lovely option too — thanks, Z! 🙂
Ash-foodfashionparty — July 14, 2015 @ 1:11 pm Reply

I love hard boiled egg to anything. This french style, amazing. I have tried Maille products and they are good.
Hope your summer is going good. xx
- flavorthemoments — July 15, 2015 @ 5:41 pm Reply
  
  Thanks, Ash, and I hope you’re enjoying your summer as well! 🙂
Ashley — July 14, 2015 @ 3:56 pm Reply

It has been so long since I’ve had egg salad! This sounds wonderful – love the addition of the mustard! Hope your week is off to a great start! 🙂
- flavorthemoments — July 15, 2015 @ 5:46 pm Reply
  
  I don’t know why I don’t make it more often! I think I will now. 🙂 Thanks, Ashley!
Kathy @ Olives & Garlic — July 14, 2015 @ 6:40 pm Reply

I love Maille mustard. :0) Its delicious. And this egg salad looks amazing too. I’m craving it now.
- flavorthemoments — July 15, 2015 @ 5:46 pm Reply
  
  Maille mustard IS delicious! Thanks, Kathy! 🙂
Kristen — July 14, 2015 @ 6:53 pm Reply

I’d try some of these as ingredients in a tasty grilled tuna sandwich.
Jamie @ Love Bakes Good Cakes — July 14, 2015 @ 10:21 pm Reply

Man, I haven’t had an egg salad sandwich in forever! This version sounds totally awesome! I think I would have to start with this recipe!
- flavorthemoments — July 15, 2015 @ 5:49 pm Reply
  
  Everyone is saying the same thing — why do we forget about good old egg salad? 🙂
Kristi @ Inspiration Kitchen — July 15, 2015 @ 3:27 am Reply

Great post Marcie. I am a *huge* fan of Egg Salad Sandwiches – and they are one of my favorites for lunch. And, I love that you can lighten this up using Greek Yogurt. Winner!
- flavorthemoments — July 15, 2015 @ 5:51 pm Reply
  
  Thanks so much, Kristi! Next time I’ll lighten it up, but this time I went gangbusters. 🙂
Manali @ CookWithManali — July 15, 2015 @ 10:04 am Reply

actually I have never had an egg salad! but it sounds so yum and flavorful especially with the mustard, I need to try it asap!
- flavorthemoments — July 15, 2015 @ 5:52 pm Reply
  
  I hope you try it, Manali! It’s such a great lunch option. 🙂
Rachael — July 15, 2015 @ 11:10 am Reply

I love egg salad! This looks delicious! I can’t wait to make it!
- flavorthemoments — July 15, 2015 @ 5:55 pm Reply
  
  Thank you, Rachel!
karen — July 15, 2015 @ 2:41 pm Reply

I’d make potato salad!
flavorthemoments — July 15, 2015 @ 5:21 pm Reply

Normally I only add enough mustard for an undertone, but this time I went bolder and loved it! Thanks, Arpita!
flavorthemoments — July 15, 2015 @ 5:24 pm Reply

I really need to make egg salad more often. It was really great with the mustard — hope you get to try it, Dannii! 🙂
flavorthemoments — July 15, 2015 @ 5:34 pm Reply

I don’t mind at all and I hope you do! Make it, that is. 🙂
flavorthemoments — July 15, 2015 @ 5:45 pm Reply

I don’t make them often enough either, Carol, so they’re always special. I’m glad these grabbed your attention! 🙂
Shelly — July 15, 2015 @ 8:30 pm Reply

OMG!! I would make your recipe for sure if I won the Maille prize!!! I sounds delish and even if I don’t win I will be looking for the ingredients to make it!
- flavorthemoments — July 17, 2015 @ 1:19 pm Reply
  
  Thanks so much, Shelly, and good luck to you! 🙂
Dandi D — July 16, 2015 @ 8:20 pm Reply

I think I would make a potato salad or something along those lines.
Annette — July 16, 2015 @ 9:04 pm Reply

I’d make a potato salad , various types of sandwiches, and salad dressings.
Cathy@LemonTreeDwelling — July 17, 2015 @ 4:16 am Reply

Egg salad has always been one of my favorites and I love your version! Looks perfect!
Barbara — July 17, 2015 @ 7:04 am Reply

I can’t wait to try this recipe! I make deviled eggs ,and then I use the leftovers to make egg salad sandwiches…..my husband loves them.Thanks for the post!
Deb@ Cooking on the Front Burner — July 17, 2015 @ 7:12 am Reply

I’ve never made an egg salad sandwich so I would start with that!
- flavorthemoments — July 17, 2015 @ 1:45 pm Reply
  
  It’s a great place to start! 🙂
Nancy P.@thebittersideofsweet — July 22, 2015 @ 6:43 pm Reply

I love this fancy up versions of egg salad! I have not heard of Maille before but am on the look out for it!
- flavorthemoments — July 23, 2015 @ 8:16 am Reply
  
  Thanks, Nancy, and I hope you try Maille — they’re products are wonderful! 🙂
flavorthemoments — July 27, 2015 @ 8:38 am Reply

I’m glad you agree, Lindsey, and thanks for the pin! 🙂
Alex — June 22, 2020 @ 4:22 pm Reply

Egg salad is one of my favourites – I could eat it for lunch every day! I love the addition of the cornichon here – they would add a delicious flavour and texture. Yum!
- flavorthemoments — June 29, 2020 @ 8:46 pm Reply
  
  I feel the same way Alex!
Katherine | Love In My Oven — June 22, 2020 @ 8:52 pm Reply

I haven’t had egg salad in forever! This looks fantastic, Marcie. I wonder if my kids will eat it….I’ll have to try it soon. If they don’t eat it, I’ll eat their portion! 😉
- flavorthemoments — June 29, 2020 @ 8:46 pm Reply
  
  It’s worth a try right? 😊
Katerina | Once a Foodie — June 23, 2020 @ 3:39 am Reply

What a fabulous way to use up those perfectly cooked hard-boiled eggs, Marcie, yum! I loooove egg salad and your version looks absolutely mouthwatering – I feel a very strong desire to get up and make it right now! I love cornichons in anything (particularly potato salad) but I’ve never thought to add them into egg salad – what a great idea!
- flavorthemoments — June 29, 2020 @ 8:47 pm Reply
  
  Thank you Katerina!