Classic Egg Salad
This is egg salad done right — creamy chopped eggs folded with juicy tomatoes, crisp green onions, and just enough mayo to bring it all together. Every spoonful is rich, fresh, and satisfying, with little pops of tomato and that mild onion bite that keeps it from ever feeling heavy.
Packed with protein, naturally low in carbs, and ready in minutes — this is the no-cook lunch that never gets old.
Why You'll Love This
Ready in 15 minutes with zero cooking beyond boiling eggs
~14g protein per serving, only ~3g net carbs
Juicy tomatoes and green onions keep it fresh and bright
Perfect for sandwiches, lettuce wraps, or straight from the bowl
Amazing Protein Recipes
Classic Egg Salad
- Prep10 min
- Cook10 min
- Total20 min
- Servings4 servings
- saucepan
- mixing bowl
- whisk
- knife
- cutting board
- spoon
Ingredients
- For the eggs
- For the dressing
Instructions
- Place eggs in a saucepan, cover with cold water by an inch, and bring to a boil. Cover, remove from heat, and let stand 10 minutes.
- Transfer eggs to ice water for 5 minutes, then peel.
- Chop the eggs to your preferred texture — chunky or fine.
- In a large bowl, whisk the mayonnaise, Dijon, salt, pepper, paprika, and lemon juice.
- Fold in the chopped eggs, tomatoes, and green onions until evenly coated.
- Taste and adjust salt and lemon. Chill 15 minutes if you have time — the flavors meld beautifully.
- Serve with a dusting of paprika on top.
Notes & Tips
- Ice bath is non-negotiable: It stops the cooking for perfect yolks and makes peeling effortless.
- Slightly older eggs peel easier: Fresh-from-the-farm eggs are the hardest to peel — use eggs a few days old.
- Don't overmix: Fold gently so the eggs stay chunky instead of turning to mush.
- Salt the tomatoes: A pinch of salt on the tomatoes before folding draws out their sweetness.
- Nutrition: Per serving (estimate): 290 calories, 24g fat.
- Fridge: Store airtight up to 3 days. Stir before serving.
- Don't freeze: Egg salad turns rubbery and watery after freezing — always make fresh.
Variations & serving ideas
- Greek yogurt version: Swap half the mayo for plain Greek yogurt — more protein, lighter feel.
- Avocado egg salad: Replace the mayo entirely with mashed avocado and extra lemon.
- Bacon lovers: Fold in 4 slices of crumbled crispy bacon.
- Herb upgrade: Fresh dill or chives instead of green onions change the whole character.
Storage
- Boil and peel the eggs up to 3 days ahead; assemble the salad fresh.
- The Secret to Creamy, Never-Dry Egg Salad
- The secret is the dressing ratio and the lemon. Too little mayo and it's chalky; too much and it's soup. One-third cup of mayo for eight eggs is the sweet spot — and that teaspoon of lemon juice wakes everything up, cutting the richness so the eggs taste fresh instead of heavy.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Total carbohydrate | 3 g |
| Protein | 14 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Classic Egg Salad?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Classic Egg Salad?
The key ingredients include eggs, cherry tomatoes, green onions, dijon mustard, paprika and lemon juice. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 3 days.
How many servings does this recipe make?
It makes 4 servings.
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