10 Egg-citing Egg Salad Recipes to Try Today

Egg salad – that humble yet versatile classic that deserves a permanent spot in your culinary repertoire. Far from being just a basic mayo-and-egg mixture, today’s egg salads are canvases for creativity and flavor exploration. Whether you’re packing lunches, planning brunches, or seeking protein-packed snacks, our top 10 egg salad variations will transform this simple dish into something truly spectacular. From the nostalgic classic American version to spicy Sriracha-infused creations, these recipes prove that egg salad can be both comforting and sophisticated. Ready to crack into a world of egg-cellent possibilities? Let’s dive into these delicious variations that will forever change how you think about this timeless favorite.

Top 1: Classic American Egg Salad

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup finely diced celery
• 2 tablespoons finely chopped green onions
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon paprika (optional)
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Place eggs in a single layer in a saucepan and cover with water about 1 inch above the eggs.
2. Bring water to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes.
3. Drain the hot water and transfer eggs to an ice bath to cool completely (about 5 minutes).
4. Peel the eggs and chop them into small pieces.
5. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, and green onions.
6. Add lemon juice, salt, pepper, and paprika (if using). Mix gently until well combined.
7. Taste and adjust seasoning if needed.
8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
9. Serve chilled on bread for sandwiches, in lettuce cups, or on a bed of greens.
10. Garnish with fresh dill or parsley if desired.

Serving Suggestions:

• Make a classic sandwich with white, wheat, or rye bread
• Serve in lettuce wraps for a low-carb option
• Enjoy on top of crackers as an appetizer
• Stuff into hollowed tomatoes for an elegant presentation

Top 2: Dill and Chive Egg Salad

Ingredients:

• 6 large eggs, hard-boiled
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small celery stalk, finely diced (optional)
• 1/4 small red onion, finely diced (optional)

Instructions:

1. Place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
2. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
3. Transfer eggs to an ice bath to cool for 5 minutes, then peel and chop them.
4.  In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and lemon juice. Mix gently.
5. Add the chopped dill and chives, salt, and pepper. Mix until well combined.
6. If using, fold in the diced celery and red onion for extra texture and flavor.
7. Taste and adjust seasoning if needed.
8. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
9. Serve on toasted bread, in a sandwich, or over salad greens.
10. Garnish with additional fresh herbs for presentation.

Top 3: Avocado Egg Salad

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1 ripe avocado, pitted and mashed
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh dill or chives
• Salt and freshly ground black pepper to taste
• Optional: 1/4 teaspoon paprika

Instructions:

1. Place the chopped hard-boiled eggs in a medium bowl.
2. In a separate bowl, mash the avocado until smooth, then add mayonnaise, Dijon mustard, and lemon juice. Mix until well combined.
3. Add the avocado mixture to the chopped eggs and gently fold together.
4. Fold in the chopped red onion and fresh herbs.
5. Season with salt, pepper, and paprika if using.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
7. Serve on whole grain bread, in lettuce wraps, or on a bed of mixed greens.

Storage Tips: Cover tightly with plastic wrap directly touching the surface to prevent browning and consume within 24 hours for best quality.

Top 4: Curried Egg Salad

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1/4 cup golden raisins (optional)
• 2 tablespoons chopped cashews or almonds (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Place the chopped hard-boiled eggs in a medium bowl.
2. In a separate small bowl, combine mayonnaise, Greek yogurt, curry powder, turmeric, cumin, lemon juice, salt, and pepper. Mix until smooth.
3. Add the dressing to the eggs and gently fold to combine.
4. Fold in the diced red onion, cilantro, raisins, and nuts (if using).
5. Taste and adjust seasonings as needed.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled on bread as a sandwich, in a wrap, on a bed of greens, or with crackers.

Serving suggestions: Serve on toasted naan bread with fresh cucumber slices, or in lettuce cups for a low-carb option.

Top 5: Greek Yogurt Egg Salad

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/3 cup Greek yogurt (plain, full-fat)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup finely diced celery
• 2 tablespoons minced red onion
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried)
• Salt and pepper to taste
• Optional: 1/4 teaspoon paprika
• Optional: 1 tablespoon chopped chives for garnish

Instructions:

1. Place the chopped hard-boiled eggs in a medium bowl.
2. In a separate small bowl, mix together the Greek yogurt, Dijon mustard, and lemon juice until smooth.
3. Add the yogurt mixture to the eggs and gently fold to combine.
4. Add the diced celery, minced red onion, and fresh dill to the egg mixture.
5. Season with salt and pepper to taste, and add optional paprika if desired.
6. Stir gently until all ingredients are well combined, being careful not to mash the eggs too much.
7. Refrigerate for at least 30 minutes to allow flavors to blend.
8. Serve chilled, garnished with chopped chives if desired.
9. This egg salad can be enjoyed on whole grain bread, in a wrap, on crackers, or over a bed of greens.

Nutritional Benefits:

• Higher protein content than traditional egg salad due to Greek yogurt
• Lower in calories and fat than versions made with mayonnaise
• Contains probiotics from the yogurt for gut health
• Rich in vitamins and minerals from eggs and fresh vegetables

Top 6: Bacon and Cheddar Egg Salad

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 6 strips of bacon, cooked until crispy and crumbled
• 1/2 cup sharp cheddar cheese, shredded
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons green onions, finely chopped
• 1 tablespoon fresh dill, chopped (optional)
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice
• Lettuce leaves or bread for serving

Instructions:

1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Transfer to an ice bath, then peel and chop.
2. Cook bacon in a skillet until crispy. Drain on paper towels, then crumble into small pieces.
3. In a large bowl, gently combine chopped eggs, crumbled bacon, and shredded cheddar cheese.
4. In a separate small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
5. Pour the dressing over the egg mixture and fold gently until well combined.
6. Fold in chopped green onions and dill (if using).
7. Taste and adjust seasoning as needed.
8. Refrigerate for at least 30 minutes to allow flavors to meld.
9. Serve chilled on lettuce leaves, in sandwich form, or with crackers.
10. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Top 7: Mediterranean Egg Salad

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 small garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• /4 teaspoon dried dill (optional)

Instructions:

1. Place the chopped hard-boiled eggs in a medium bowl.
2. In a small bowl, whisk together the Greek yogurt, olive oil, and lemon juice until smooth to create the dressing.
3. Add the dressing to the eggs and gently fold to combine.
4. Add the crumbled feta, chopped olives, red onion, cucumber, oregano, parsley, and minced garlic to the egg mixture.
5. Season with salt, pepper, and dill (if using).
6. Gently fold all ingredients together, being careful not to mash the eggs too much.
7. Cover and refrigerate for at least 30 minutes to allow flavors to blend.
8. Serve on crusty bread as a sandwich, in a pita pocket, or over a bed of mixed greens.
9. Garnish with additional feta, olives, and herbs if desired.

Serving suggestions: Serve on toasted ciabatta or sourdough bread, in a wrap with fresh greens, or on a bed of arugula for a complete meal.

Top 8: Dijon Tarragon Egg Salad

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• 3 tablespoons high-quality mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh tarragon leaves, finely chopped
• 1 small shallot, finely minced (about 2 tablespoons)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• Optional: 1 tablespoon capers, drained
• Optional: 1 tablespoon fresh chives, chopped for garnish

Instructions:

1. Place the chopped hard-boiled eggs in a medium mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, chopped tarragon, minced shallot, lemon juice, and lemon zest until well combined.
3. Pour the dressing mixture over the chopped eggs and gently fold everything together with a rubber spatula, being careful not to mash the eggs too much.
4. Season with salt and freshly ground black pepper to taste. Add capers if using.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. When ready to serve, sprinkle with fresh chopped chives if desired.
7. Serve on artisanal bread, croissants, or a bed of fresh greens for an elegant presentation.
8. This egg salad can be stored in an airtight container in the refrigerator for up to 2 days.

Top 9: Sriracha Egg Salad

Ingredients:

• 8 large eggs, hard-boiled and peeled
• 1/3 cup mayonnaise
• 2-3 tablespoons Sriracha sauce (adjust to taste)
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• 2 green onions, finely sliced
• 1/2 red bell pepper, finely diced
• 1 celery stalk, finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 teaspoon sesame oil
• Optional: 1 teaspoon sesame seeds for garnish

Instructions:

1. Chop the hard-boiled eggs into small cubes and place them in a medium mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, Sriracha sauce, and lime juice until well combined.
3. Add the Sriracha-mayo mixture to the chopped eggs.
4. Add the chopped cilantro, sliced green onions, diced red bell pepper, and celery to the bowl.
5. Season with salt and pepper. If using, add the sesame oil for an extra Asian flavor dimension.
6. Gently fold all ingredients together until well combined, being careful not to mash the eggs too much.
7. Taste and adjust seasoning as needed – add more Sriracha for extra heat or more lime juice for acidity.
8. Refrigerate for at least 30 minutes to allow flavors to meld together.
9. Before serving, sprinkle with sesame seeds if desired.
10. Serve as a sandwich filling, on crackers, in lettuce cups, or on a bed of mixed greens.

Serving suggestions: Serve chilled on toasted bread with avocado slices, in butter lettuce cups for a low-carb option, or alongside rice crackers for an Asian-inspired appetizer.

Top 10: Pickled Egg Salad

Ingredients:

• 8 hard-boiled eggs, peeled and chopped
• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 1/4 cup finely chopped dill pickles
• 2 tablespoons pickle relish (sweet or dill, according to preference)
• 1 tablespoon pickle brine
• 2 teaspoons Dijon mustard
• 1 tablespoon finely chopped fresh dill
• 1 stalk celery, finely diced
• 2 tablespoons finely chopped red onion
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• Paprika for garnish
• Fresh dill sprigs for garnish

Instructions:

1. Place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
2. Transfer eggs to an ice bath to cool completely, then peel and chop them.
3. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and pickle brine. Mix well until smooth.
4. Add the chopped eggs, dill pickles, pickle relish, fresh dill, celery, and red onion to the dressing.
5. Season with celery salt and black pepper. Fold gently to combine all ingredients without mashing the eggs too much.
6. Cover and refrigerate for at least 1 hour to allow flavors to meld.
7. Before serving, sprinkle with paprika and garnish with fresh dill sprigs.
8. Serve on toasted bread, croissants, or butter lettuce cups.
9. For best flavor, consume within 3-4 days, stored in an airtight container in the refrigerator.
10. Optional: For extra tanginess, add a splash of white vinegar or lemon juice to the mixture.

From traditional classics to bold international flavors, these ten egg salad recipes demonstrate the incredible versatility of this humble dish. Whether you prefer the comfort of a classic mayo-based version or crave the adventure of curry spices and hot sauce, there’s an egg salad recipe that perfectly matches your palate. The beauty of egg salad lies in its simplicity and adaptability – a canvas ready for your culinary creativity. We encourage you to experiment beyond these recipes by adding your favorite ingredients or drawing inspiration from different cuisines. Remember, the perfect egg salad is the one that brings a smile to your face and satisfaction to your appetite. Happy cooking, and may your sandwiches never be boring again!